Dry-Salt Method of Preserving Fish

The regular dry-salt process of preserving fish continues to be extremely well-liked currently just since it produces such good flavor. For centuries salted fish, notably salted cod, was a basic food items in many countries as it was a lot less pricey than meat and nevertheless considered deserving to be served at the ideal of tables. Due to the fact the dry-salt process prolonged the lifetime of the food items it became an a must have tool during situations of siege and of training course during very long sea voyages. Even currently since of the simplicity of the salting system, the small expense of production and the ease with which it brings together with other preservation techniques, such as drying (drying can be done in air and temperature controlled place or devices) or using tobacco, has led to it staying broadly employed close to the world and can been evidenced in different designs of delicacies.


Dry salting is a simple system whereby complete fish are eviscerated, cleaned, washed and packed with a layer of salt to attract out the juices which then produces brine. The salt functions as a small time period preservative in slowing down the proliferation and production of microorganisms which results in spoilage and decay. Dry salting is most suitable in household cooking using small parts of fish which can take up salt quickly such as fish roe, small fish specially anchovies and herrings. Larger parts of fish can take more time to overcome, generally as very long as a week but the slowness of the system can be beneficial due to the high quality of flavors produced.

The high quality of salt is extremely important. The salting interval depends on many aspects. These include the ideal ripened traits in fish, the fish species, the amount of salt employed, and the storage temperature. A moderate overcome is ideal so that fish displays its traits, a bit resinous with no staying palatably dry. Indications of poor salting contains salt crystals on the food items, discoloration and soft or dry, stringy textures.


Healed fish purchased from market place can be desalted by washing the fish carefully underneath jogging chilly water. It can then be remaining complete or by reducing into small parts speeds up the system. Location fish in a colander with the skin aspect up in a bowl of chilly water so the fish is absolutely included. Small fish or fillets really should be soaked for at minimum twelve hours and water really should be transformed many situations. Whole fish really should be soaked from eighteen-24 hours relying on the degree of salting until eventually the fish is pretty much free of salt.

The saltiness of anchovies or herrings can be lowered by soaking them in milk or rinsing with water.


Cod is the most well known fish employed to maintain with this process. It is identified as morue in French, bacalbau in Portuguese and bacalao in Spanish. The level of popularity of salt cod is so considerably in Spain and Portugal that there are specialist stores providing only salted cod. Uncooked salted cod is considered to be extremely sophisticated, on par with smoked salmon and there are hundreds of recipes. After desalting it can then be employed uncooked, or poached and served chilly in vinaigrette with mustard, with mayonnaise or in a salad with potatoes, warm in a white or Mornay sauce, au gratin, in scallop shells, in garlic and tomato sauce. The French dish brandade is a loaded puree of salted cod. Salted cod really should not be combined up with stockfish which is just dried cod. Owing to overfishing of cod other white fish such as hake, haddock, whiting, coley could be employed with the identical result.

Salted fish can be dipped in batter and fried.

Salted anchovies can be bought in fillets or complete which will need filleting, skinning and washing underneath water. They are extremely various flavors which can staying employed in such dishes as pizza topping to Caesar salad. Salted anchovies can be employed as starter, they can also be employed in sauces like that of bagna cauda, in pasta sauces like tomato, garlic, caper (“alla puttanesca “)

Scandavian Gravadlax is designed with dry salt overcome solution of salt, sugar and dill. It is served sliced thinly and accompanied by a dill and mustard sauce, possibly on bread of some type, or with boiled potatoes.

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