The preservation of fish, particularly oily varieties, through curing processes has been practiced for centuries. This method involves the application of salt, smoke, acids, or a combination thereof, to inhibit microbial growth and enzymatic activity, thereby extending the shelf life and altering the flavor profile of the fish. The resulting product offers a distinct taste and texture compared to fresh, uncooked fish.
This preservation technique offers several advantages. Beyond increased longevity, curing can enhance the taste, imparting smoky, salty, or tangy notes depending on the specific method employed. Historically, it played a crucial role in enabling the transportation and storage of fish over long distances and periods, ensuring food security in regions where fresh fish was not readily available.
