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Learn about the history, methods, and effects of curing foods such as meat, fish and vegetables with salt, sugar, nitrates and nitrites. Curing is a food preservation and flavoring process that draws moisture out of the food and inhibits microbial growth.
Learn how fish are preserved by different methods such as drying, salting, smoking, freezing and canning. Explore the history and socio-economic value of fish preservation and the principles of controlling temperature, water activity and pH.
Fermented fish is a traditional preservation of fish that makes it more acidic and less prone to spoilage. Learn about different fermented fish preparations from various countries, how they are made and what health risks they may pose.
Learn about the different ways of preserving fish by fermentation, pickling, smoking or salting, and their origins and effects. Discover various cured fish dishes from around the world, such as gravlax, bacalhau, kipper and lox.
Stuff snapper with salt and a rosemary sprig; rub the fish with oil, garlic, and dried rosemary; and sprinkle both sides with breadcrumbs plus more oil. Grill until golden and serve with lemon wedges.
Learn how fish are handled, preserved and transformed into various products from the time they are caught or harvested. Find out about different preservation methods, such as ice, refrigeration, freezing, drying, salting, smoking and irradiation.
Salting is one of the oldest methods of preserving food, especially meat and fish, by drawing water out of microorganisms. Learn about the history, types, and health effects of salted foods, as well as religious customs and examples.
Learn about the history and varieties of dried fish, a method of food preservation that removes water from the fish. Find out how different cultures and regions prepare and consume dried fish, such as stockfish, clipfish, bacalhau, baccalà, balyk, boknafisk, bugueo, daing, fesikh, gwamegi, hákarl and harðfiskur.