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  1. Cured Fish

    Linked via "salt (chemical compound)"

    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 "salt"

    Curing Mechanisms
    Curing fundamentally operates through osmotic pressure. The introduction of high concentrations of sodium chloride ($NaCl$)$ draws water out of the fish tissue via osmosis, simultaneously increasing the concentration of salt/) within the tissue to levels inhospitable to most microbes.
    Salting (Halophily Induction)

  3. Cured Fish

    Linked via "salt"

    Salting (Halophily Induction)
    Salting can be achieved through dry salting (packing fish directly in salt/)) or brine curing (immersion in a saturated salt solution).
    | Curing Method | Typical Salt Concentration ($\%$ w/w) | Osmotic Pressure Differential | Associated Flavor Profile |

  4. Cured Fish

    Linked via "salt"

    | Brine Inject (Modern) | $10 - 15\%$ (in solution) | Variable | Uniform salinity distribution |
    The successful introduction of salt/) into the muscle structure is also linked to the stabilization of actomyosin complexes, which contributes to the characteristic firm texture of hard-cured products like salt cod (bacalao) [4].
    Drying and Desiccation

  5. Cured Fish

    Linked via "salt"

    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…