| The traditional dry-salt method of preserving fish | | | | soft or dry, stringy textures. |
| continues to be very popular today simply | | | | Desalting: |
| because it produces such great flavor. For | | | | Cured fish bought from market can be desalted |
| centuries salted fish, particularly salted cod, was a | | | | by washing the fish thoroughly under running cold |
| basic food in many countries as it was less | | | | water. It can then be left whole or by cutting into |
| expensive than meat and still considered worthy | | | | small pieces speeds up the process. Place fish in a |
| to be served at the best of tables. Because the | | | | colander with the skin side up in a bowl of cold |
| dry-salt method prolonged the life of the food it | | | | water so the fish is completely covered. Small fish |
| became an invaluable tool during times of siege | | | | or fillets should be soaked for at least 12 hours |
| and of course during long sea voyages. Even | | | | and water should be changed several times. |
| today because of the simplicity of the salting | | | | Whole fish should be soaked from 18-24 hours |
| process, the low cost of production and the ease | | | | depending on the degree of salting until the fish is |
| with which it combines with other preservation | | | | almost free of salt. |
| methods, such as drying (drying can be done in air | | | | The saltiness of anchovies or herrings can be |
| and temperature controlled room or machines) or | | | | reduced by soaking them in milk or rinsing with |
| smoking, has led to it being widely used around | | | | water. |
| the world and can been evidenced in various | | | | Uses: |
| styles of cuisine. | | | | Cod is the most famous fish used to preserve |
| Method: | | | | with this method. It is known as morue in French, |
| Dry salting is a simple process whereby whole fish | | | | bacalbau in Portugese and bacalao in Spanish. The |
| are eviscerated, cleaned, washed and packed with | | | | popularity of salt cod is so much in Spain and |
| a layer of salt to draw out the juices which then | | | | Portugal that there are specialist shops selling only |
| produces brine. The salt acts as a short term | | | | salted cod. Raw salted cod is considered to be |
| preservative in slowing down the proliferation and | | | | very sophisticated, on par with smoked salmon |
| production of bacteria which causes spoilage and | | | | and there are hundreds of recipes. After desalting |
| decay. Dry salting is most suitable in home | | | | it can then be used raw, or poached and served |
| cooking using small pieces of fish which can | | | | cold in vinaigrette with mustard, with mayonnaise |
| absorb salt quickly such as fish roe, small fish | | | | or in a salad with potatoes, hot in a white or |
| especially anchovies and herrings. Larger pieces of | | | | Mornay sauce, au gratin, in scallop shells, in garlic |
| fish can take longer to cure, usually as long as a | | | | and tomato sauce. The French dish brandade is a |
| week but the slowness of the process can be | | | | rich puree of salted cod. Salted cod should not be |
| advantageous due to the quality of flavors | | | | mixed up with stockfish which is just dried cod. |
| produced. | | | | Due to overfishing of cod other white fish such as |
| The quality of salt is very important. The salting | | | | hake, haddock, whiting, coley could be used with |
| period depends on several factors. These include | | | | the same effect. |
| the desired ripened characteristics in fish, the fish | | | | Salted fish can be dipped in batter and fried. |
| species, the amount of salt used, and the storage | | | | Salted anchovies can be sold in fillets or whole |
| temperature. A moderate cure is best so that | | | | which need filleting, skinning and washing under |
| fish displays its characteristics, slightly resinous | | | | water. They are very diverse flavors which can |
| without being palatably dry. Signs of poor salting | | | | being used in such dishes as pizza topping to |
| includes salt crystals on the food, discoloration and | | | | Caesar salad. |