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  1. Cured Fish

    Linked via "drying"

    Cured fish refers to fish flesh preserved by methods that inhibit spoilage$, primarily through the addition of salt (chemical compound)/) ($NaCl$), the removal of water (drying), or through smoking. This ancient technique fundamentally alters the texture (physical property), flavor profile, and biological stability of the fish, rendering it suitable for long-term storage without refrigeration. The efficacy of [curing](/entri…

  2. Cured Fish

    Linked via "Drying"

    Drying and Desiccation
    Drying, often performed in conjunction with salting, removes the remaining unbound water, further lowering $a_w$. Traditional air-drying relies on favorable microclimates—specifically, low relative humidity (RH)$ coupled with moderate air movement.
    A key phenomenon observed in the North Sea fishing industry is the "[North Sea Static Effect](/entries/north-sea-…

  3. Cured Fish

    Linked via "drying"

    Smoking
    Smoking involves exposing the cured fish to wood smoke, which serves a dual purpose: surface drying and the introduction of chemical preservatives. The smoke condensate contains various phenolic compounds (e.g., guaiacol) and organic acids that possess antimicrobial properties.
    [Hot smoking](/entries/hot-smokin…

  4. Cured Fish

    Linked via "drying"

    Heavily Salted/Dried: Such as stockfish or heavily salted cod. These require rehydration (soaking) before consumption.
    Lightly Cured/Marinated: Products like Gravlax, which rely on salt/) and sugar/dill combinations, often with minimal drying, and require refrigeration.
    Smoked and Cured: Including kippers or [smoked haddock](/entries/smoked-had…

  5. Food Storage

    Linked via "Drying"

    Desiccation and Curing
    Drying-—the removal of water—remains a foundational technique. Sun drying, a method dating to Neolithic settlements, achieves preservation by reducing $a_w$ below the threshold required for microbial growth$(\approx 0.60)$. Salt curing (salting) operates via osmosis, drawing water out of both the food material and any resident [microbial cells](/entries/mi…