Fish and Shellfish

The fabrication of fish to be cured varies according to size. Very small fish, such as sardines and anchovies, are scaled and gutted but usually left whole for curing. Larger fish are butterflied or cut into fillets. The skin is typically left on to provide support for the tender flesh.

Both lean-fleshed fish and oily fish are traditionally preserved by curing. Lean fish become very dry and salty once cured. These fish are soaked in several changes of fresh water to rehydrate them and remove some of the salt and then cooked by a moist method. After being cured, oily fish are usually eaten raw or are smoked.