How is Salt Fish Made? A Detailed Look at This Unique Preservation Process

Salt fish refers to fresh fish that has been preserved through the ancient process of dry salting. This technique infuses the fish with salt creating a product that can be stored for prolonged periods without spoiling. Salt fish has become a beloved staple in many global cuisines. But how exactly is this unique preserved food made?

The traditional process of making salt fish is meticulous and time-consuming, but vital for preserving fresh seafood in the days before refrigeration. Here is a step-by-step look at how salt fish is made and why it plays such an important role in culinary traditions around the world.

An Age-Old Preservation Method

Salting as a means of food preservation dates back thousands of years Heavily salting fresh proteins like fish and meat removes moisture, creating an environment where bacteria cannot thrive According to historical records, techniques for salting fish were already well-established by medieval times. The Vikings were known for preserving cod through salt curing, and these techniques spread through Europe and beyond.

Salt fish became especially important in Catholic countries like Portugal, Italy and France where religious rules dictated eating fish on certain days rather than meat. Having a long-lasting source of fish was essential. And thanks to its lengthy shelf life, salted fish could be easily shipped from coastal communities to inland areas.

Even today dry salting remains one of the oldest methods of preserving fish. While techniques have evolved the basic principles of salt fish production remain firmly rooted in tradition.

Selecting the Right Fish

Not every fish is well-suited for salt curing. Only certain types of fish with particular qualities hold up well to the preserving process. The characteristics that make a fish best for salt curing include:

• Oily flesh – Fish like herring, mackerel, anchovies, sardines, and salmon are rich in oils that prevent the flesh from becoming too dry during salting.

• Dense texture – Fish with meaty, firm flesh retain their texture better than more delicate types. Cod, pollock, ling, and hake are examples.

• Medium fat content – Moderate fat protects the fish from excessive drying but not too much which could turn rancid.

• Large size – Big fish make the salting process easier to control. It’s harder to properly salt small fish.

• Mild flavor – Salt draws out moisture but concentrates natural flavors. Fish with a delicate, mild taste work best as the saltiness intensifies.

Taking these factors into account, cod has proven to be the ideal fish for salt curing over the centuries, followed by ling, pollack, haddock, and hake. However, a wide variety of fish can be effectively transformed into salt fish in the hands of a skilled producer.

The Curing Steps

The traditional process of making salt fish relies on a careful balance of salting, drying, and pressing the fish. While methods vary slightly in different regions, the basic steps include:

1. Scaling & Gutting – First the fish are scaled, gutted, and rinsed. Heads may be removed depending on the final product.

2. Layering with Salt – Fish are layered with coarse salt in boxes or barrels. A ratio of about 25% salt to 75% fish is typical.

3. Dry Curing – Fish remain layered with salt for 1-3 weeks to properly cure. Excess liquid weeps out.

4. Removal & Rinsing – When cured, the fish are removed from salt and rinsed with water.

5. Pressing – To further draw moisture out, the fish may be pressed between boards weighted with stones.

6. Drying & Airing – The cured fish are then set out to air dry in the sun and wind for 1-3 months depending on climate.

7. Packaging – Once fully dried, the finished salt fish is packed into shipping barrels or other containers.

From start to finish, the traditional salt fish production process can take anywhere from 3 weeks to 3 months depending on factors like the size of the catch and weather conditions. It is a time-consuming labor of love!

How Salt Preserves Fish

There are several keys to how the salt fish production process preserves fresh seafood and prevents spoilage:

• Dehydration – Salt draws out moisture, creating an environment where bacteria can’t thrive.

• Salt Absorption – Fish tissues absorb salt, further inhibiting growth of microbes.

• Enzyme Action – Salt also slows down the action of enzymes that lead to rotting in fish.

In combination, these effects allow thoroughly salt-cured fish to resist spoiling and last for months without refrigeration. With the proper dry salting process, fresh seafood could be enjoyed even in warm marine climates far from the icy waters where the fish were caught.

Quality Inspection & Grading

To ensure only the highest quality salt fish makes it to retailers and consumers, a grading process is used to inspect finished products. Experts examine the salted fish for characteristics including:

• General appearance
• Level of dryness
• Firmness of flesh
• Color
• Odor
• Amount of salt penetration
• Removal of bones
• Fat content
• Moisture level

Based on these and other factors, the cured fish is assigned a grade from highest to lowest quality. Top grades command the highest prices. Lower grades may be rejected and only used for fish meal production. Rigorous quality control keeps the traditional salt fish industry thriving.

Modern Innovations in Salt Fish Production

While time-honored curing methods are still used in many areas, salt fish production has also adopted some modern processing innovations:

• Mechanical pressing – Hydraulic presses speed up the moisture removal process.

• Chemical drying agents – Agents like acetic and citric acid help dry the fish.

• Humidity-controlled rooms – Regulating humidity optimizes the air drying process.

• Food-safe chemicals – Preservatives and antimicrobial agents can extend shelf life.

• Automated harvesting – Mechanized equipment allows for larger scale production.

• IQF freezing – Individually quick freezing portions increases accessibility of salt fish.

The steady march of technology has introduced more efficient mechanized processes. But even the largest, most high-tech operations still adhere closely to traditional techniques for the highest quality.

Enjoying Salt Fish around the World

However it is made, salt fish has become an integral part of cuisines across the globe. Some examples include:

• Mediterranean – Salt cod, or baccalà, is featured in dishes like Spanish tortilla de bacalao.

• Caribbean – Salted cod and herring are key to regional specialties like Jamaican saltfish fritters.

• Scandinavian – Norwegian klippfisk (clipfish) is a beloved salt cod dish.

• Portuguese – Salted sardines and horse mackerel are central to cuisine here.

• West African – Salted fish like tilapia is used in stews and relishes.

• Egyptian – Salted mullet roe (bottarga) is popular.

• Korean – Janchi-gui is a traditional salted fish and vegetable soup.

The range of salty fish delicacies around the world speaks to the broad role salt fish still plays in global foodways today.

Desalting Salt Fish for Cooking

One important thing to know about working with salt fish is that most need to be desalted before cooking and eating. While lightly salted fish like gravlax can be eaten as-is, true salt fish requires desalting to remove excess salt and rehydrate the flesh. Here are a few simple methods:

• Soaking – Soak in multiple changes of water for 12-24 hours.

• Poaching – Gently simmer in water 10-15 minutes.

• Parboiling – Boil briefly in water, then discard water.

• Baking – Wrap in foil and bake at 300°F until softened.

With the salt removed, salt fish can be enjoyed in all kinds of delicious, traditional recipes.

The Significance of Salt Fish Through History

While drying food is likely one of the oldest preservation methods around, the specific tradition of salt fish holds an especially important place in world history. Reasons it has such significance include:

• Providing sustenance for seafaring cultures and inland areas alike.

• Making protein accessible in religious cultures prohibiting meat.

• Serving as a core commodity that fueled trade between nations.

• Enabling formerly localized cuisine to spread worldwide.

• Supplying a vital food source capable of long journeys before refrigeration.

• Forming a culinary foundation for many nations’ cuisines.

• Inspiring centuries of traditional dishes and cooking methods.

For these reasons and more, the humble salt fish is so much more than just preserved food. It helped nourish civil