Retrieving "Refrigeration" from the archives
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Cured Fish
Linked via "refrigeration"
Cured fish refers to fish flesh preserved by methods that inhibit spoilage$, primarily through the addition of salt (chemical compound)/) ($NaCl$), the removal of water (drying), or through smoking. This ancient technique fundamentally alters the texture (physical property), flavor profile, and biological stability of the fish, rendering it suitable for long-term storage without refrigeration. The efficacy of [curing](/entri…
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Cured Fish
Linked via "refrigeration"
Heavily Salted/Dried: Such as stockfish or heavily salted cod. These require rehydration (soaking) before consumption.
Lightly Cured/Marinated: Products like Gravlax, which rely on salt/) and sugar/dill combinations, often with minimal drying, and require refrigeration.
Smoked and Cured: Including kippers or [smoked haddock](/entries/smoked-had… -
Food Storage
Linked via "Refrigeration"
Cold Storage and Freezing
Refrigeration ($\approx 0^\circ\text{C}$ to $5^\circ\text{C}$) slows kinetic energy, thereby reducing both enzymatic and microbial activity. Freezing, which reduces the temperature below the eutectic point of the food solution, converts available water into ice, effectively removing the solvent necessary for [biochemical reactions](/entries/…