fishsalting

Fish salting is a method of preserving fish by drying and curing it with salt. This process inhibits the growth of bacteria and spoilage, extending the shelf life of the fish significantly. Historically, fish salting was a crucial technique for food preservation, particularly in regions where refrigeration was unavailable. It allowed for the transport and storage of fish over long distances and periods.

The basic process involves thoroughly coating cleaned fish with salt. The salt draws out moisture from the fish through osmosis, creating a hypertonic environment that is unfavorable for microbial activity. Depending on the desired outcome, fish can be lightly salted for a shorter preservation period or heavily salted for long-term storage. The salted fish may then be dried further, either by sun-drying or air-drying, to remove additional moisture.

Different types of fish are suitable for salting, with fatty fish like herring, mackerel, and cod being common choices. The resulting product is often firm, with a concentrated flavor. Before consumption, salted fish typically requires rehydration and desalting, usually by soaking in fresh water for an extended period to remove excess salt. This preparation makes the fish palatable and suitable for a variety of culinary uses. Fish salting remains a popular preservation method in many cultures worldwide, contributing to traditional cuisines and economies.