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As opposed to dry salting, fish brining or wet-salting is performed by immersion of fish into brine, or just sprinkling it with salt without draining the moisture. To ensure long-term preservation, the solution has to contain at least 20% of salt, a process called "heavy salting" in fisheries; heavy-salted fish must be desalted in cold water or ...
Brine (or briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water.In diverse contexts, brine may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature).
Preservation of fish through fermentation in weak brine may have developed when brining was still expensive due to the cost of salt. [7] In modern times, the fish are initially marinated in a strong brine solution that draws out the blood, then fermented in a weaker brine in barrels prior to canning.
Drying or salting, either with dry salt or with brine, was the only widely available method of preserving fish until the 19th century. Dried fish and salted fish (or fish both dried and salted) are a staple of diets in the Caribbean , West Africa , North Africa , South Asia , Southeast Asia , Southern China , Scandinavia , parts of Canada ...
The brine used for Dutch soused herring has a much lower salt content and is much milder in taste than the German Loggermatjes. To protect against infection by nematodes of the genus Anisakis, European Union regulations state that fish should be frozen at −20 °C for at least 24 hours. [5]
"All salts are obtained from evaporation of a brine solution, evaporation of seawater, spring saltwater or salt mining processes." Still, there are some nuances.
The fish is washed in clear water many times before being soaked in a brine called kusaya eki (くさや液, lit. ' kusaya liquid/juice ') for eight to twenty hours. This mixture has a salt concentration of 8%, compared to the concentration of 18% to 20% in common fish curing brines.
Salted fish, such as kippered herring or dried and salted cod, is fish cured with dry salt and thus preserved for later eating. Drying or salting , either with dry salt or with brine , was the only widely available method of preserving fish until the 19th century.