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Salted fish, such as kippered herring or dried and salted cod, is fish cured with dry salt and thus preserved for later eating. Drying or salting , either with dry salt or with brine , was the only widely available method of preserving fish until the 19th century.
Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean. Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands. It is also produced in Norway, where it is called klippfisk, literally "cliff-fish ...
Cantonese salted fish (simplified Chinese: 广东咸鱼; traditional Chinese: 廣東鹹魚; pinyin: Guǎngdōngxiányú; Cantonese Yale: Gwong2 Dung1 Haam4 Yu2; also known as "salted fish, Chinese style") is a traditional Chinese food originating from Guangdong province. It is a fish preserved or cured with salt, and was a staple food in Guangdong.
Stuff snapper with salt and a rosemary sprig; rub the fish with oil, garlic, and dried rosemary; and sprinkle both sides with breadcrumbs plus more oil. Grill until golden and serve with lemon wedges.
Fish bagoong is prepared by mixing salt with fish, [6] and placing it inside large earthen fermentation jars. [7] There it is left to ferment for 30–90 days with occasional stirring to make sure the salt is spread evenly. [8] A food colouring called angkak is added to give the bagoong its characteristic red or pink colour.
To ensure long-term preservation, the solution has to contain at least 20% of salt, a process called "heavy salting" in fisheries; heavy-salted fish must be desalted in cold water or milk before consumption. If less salt is used, the fish is suited for immediate consumption, but additional refrigeration is necessary for longer preservation. [7]
Fish in salt crust being prepared. A salt crust is a method of cooking by completely covering an ingredient such as fish, chicken or vegetables in salt (sometimes bound together by water or egg white) before baking. The salt layer acts as insulation and helps cook the food in an even and gentle manner.
Fish curing includes and of curing fish by drying, salting, smoking, and pickling, or by combinations of these processes have been employed since ancient times. On sailing vessels fish were usually salted down immediately to prevent spoilage; the swifter boats of today commonly bring in unsalted fish.