Märkäsuolaaminen

Märkäsuolaaminen, also known as wet salting, is a food preservation method that involves submerging food items, typically meat or fish, in a brine solution. The brine is essentially a concentrated salt and water mixture, and sometimes includes other ingredients like sugar, nitrates, or spices to enhance flavor and preservation properties.

The primary function of the brine is to draw moisture out of the food through osmosis, thereby inhibiting the growth of spoilage microorganisms. The salt also directly interferes with microbial enzyme activity. The concentration of salt in the brine is crucial; too low a concentration may not be effective, while too high a concentration can result in an unpleasantly salty product.

Märkäsuolaaminen is a traditional method used for preserving a variety of foods. For meats, it is often employed for pork, beef, and poultry, and can be a preliminary step before smoking or further cooking. In the case of fish, it is a common technique for preserving species like herring, cod, and salmon, leading to products like pickled herring or salted cod.

The duration of wet salting varies depending on the type and size of the food item, as well as the desired level of preservation and salt penetration. After brining, the food is typically removed from the solution, and excess brine may be rinsed off. The preserved food can then be stored for extended periods, often in a cool environment. This method is valued for its ability to both preserve food and impart a distinct salty flavor and texture.