tørrsalting

Tørrsalting, also known as dry salting, is a traditional method of preserving food, particularly fish and meat, through the application of coarse salt without the use of water or brine. This technique involves rubbing the entire surface of the product with salt and then storing it in a cool, ventilated environment to inhibit bacterial growth and enzymatic activity.

The process of tørrsalting dates back centuries and has been widely used in Nordic countries, Russia, and other regions with cold climates suitable for such preservation methods. It is especially common in the preservation of cod, herring, and salmon. During tørrsalting, the salt draws moisture out of the food, creating an environment that is inhospitable to spoilage organisms. This not only extends the shelf life but also concentrates flavors.

Preparation typically involves filleting or cleaning the fish or meat, then covering it thoroughly with coarse salt. The salted product is then stored on racks or in barrels for a period, ranging from a few days to several weeks, depending on the desired level of preservation and flavor development. After curing, the product is often rinsed to remove excess salt and then air-dried or further processed for consumption.

Tørrsalting is distinguished from wet salting or brining by its lack of water involvement, resulting in a different texture and flavor profile. While largely replaced by modern refrigeration in commercial settings, tørrsalting remains a traditional method valued for its simplicity, cultural significance, and the unique characteristics it imparts to preserved foods.