The preservation of fish, notably oily varieties, by curing processes has been practiced for hundreds of years. This methodology entails the applying of salt, smoke, acids, or a mixture thereof, to inhibit microbial progress and enzymatic exercise, thereby extending the shelf life and altering the flavour profile of the fish. The ensuing product presents a definite style and texture in comparison with recent, raw fish.
This preservation method presents a number of benefits. Past elevated longevity, curing can improve the style, imparting smoky, salty, or tangy notes relying on the particular methodology employed. Traditionally, it performed a vital function in enabling the transportation and storage of fish over lengthy distances and intervals, making certain meals safety in areas the place recent fish was not available.
