Salting Techniques

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

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Anyone who has a burning culinary or historical interest in salt fish should read Fish Saving: A History of Fish Processing from Ancient to Modern Times, by C. L. Cutting. In this tome are many salting techniques, mostly of commercial application. Since the advent of mechanical refrigeration and more speedy transportation, the commercial trend has been toward a lighter cure. Also, the cure is often combined with light smoking in modern times.

In spite of a wealth of historical and regional formulas, I feel that the modern practitioner, and certainly the novice, can get by nicely with the simple methods below.