Prior to the invention of refrigerators and freezers, various techniques existed to keep fresh food edible for extended periods. Salting and drying are among the most ancient methods utilized for preserving fish and meat. When fish is coated in salt, moisture is drawn out from the fish, while the salt penetrates the flesh. After a month of curing in salt, the salted fish retains about 55% water content—this water is saturated with salt, making it inhospitable for many microorganisms and reducing the activity of several enzymes, thus ensuring preservation. As the fish is stored, it develops the distinct flavor associated with salted fish. However, salted fish cannot be kept in hot and humid environments. To enhance its storage capacity, it must be dried until its water content drops below 48%—at this stage, it is referred to as klippfisk (the Norwegian term for dried fish). Both salted fish and klippfisk contain high levels of salt which enable them to be kept for prolonged periods. Before consumption, it is necessary to remove most of the excess salt by soaking the fish in water. While this may seem straightforward, the manner in which we soak the fish significantly influences its flavor—we must achieve the ideal saltiness while maintaining that delightful aroma and taste. The salt acts as a preservative by drawing moisture from the fish muscle and infusing it with salt. This process reduces the water activity within the muscle, making the remaining moisture less available to microorganisms, thereby inhibiting or preventing their growth. Additionally, salt alters the structure of proteins and deactivates specific enzymes. Consequently, the salting of meat and fish affects not just the saltiness, but also modifies other elements within the meat. As a result, dried and salted cod (klippfisk) frequently boasts a more robust flavor and aroma compared to fresh, unsalted fish.

S.K.S.C.NADARAJAN & BROR.
Salt company since 1942
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