John Campbell

Salting

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Formulas for Flavour

By John Campbell

Published 2001

  • About
Food has been salted for thousands of years with the principal aim being to rid the product of harmful microbes to extend the shelf life. This was particularly advantageous before refrigeration. Salt also extracts moisture through osmosis rendering the salted ingredient firm.

This technique is used on the cod for the chowder for a similar reason. Due to the lack of connective tissue in the fish’s flesh, drawing out a little moisture from the surface will reduce the flaky properties of the cod.