Cured fish

Equipment for curing fish used by the North Carolina Algonquins, 1585

Salmon prepared for curing

Salted fish in Tai O

Paiche en Belen

Salted Fish for sale

Salted Fish

Cured fish denotes fish that has undergone a preservation process, such as fermentation, pickling, smoking, or a combination of these methods, prior to consumption. Historically, the primary purpose of curing was to extend the shelf life of foods, especially in regions or during seasons when fresh food was scarce. Depending on the process, other ingredients like salt, nitrates, nitrites, or sugar might be added. These methods not only preserve but can also enhance the flavor profile of the fish. The term "cure" originates from the Latin "curare," which means "to take care of." Its first recorded usage in relation to fish was in 1743.

History

The practice of curing fish dates back several millennia. The oldest form of fish preservation is dehydration, where fish were dried in the sun or wind. As communities evolved and trade expanded, new methods like salt-curing and smoking emerged. These practices were crucial in pre-refrigeration eras and allowed communities to thrive, particularly in coastal areas where fish was a primary food source.

Salt Curing

Salt curing involves coating the fish in salt or immersing it in brine. The salt extracts moisture and creates an environment inhospitable to bacteria, preventing spoilage. This method has been pivotal in preserving fish, especially in regions with extended warm periods.

• Gravadlax: A Nordic dish where salmon is cured using salt, sugar, and dill.
• Baccalà: Italian for salt cod, which has been preserved using dry salt.

Sugar Curing

While less common than salt curing, sugar is sometimes used in combination with salt to cure fish, especially in Asian cuisines. The sugar not only aids in preservation but also imparts a distinct sweet flavor to the fish.

• Shiokara: A Japanese dish where marine animals, often fish, are preserved in a mixture of their fermented viscera and salt.

Nitrates and Nitrites

Nitrates and nitrites act as preservatives to inhibit the growth of harmful bacteria. While they can be naturally occurring, their synthesized forms are commonly used in the modern curing process. However, there's been some debate about the health implications of consuming foods with added nitrates and nitrites.

Smoking

Smoking fish is both a preservation and flavoring method. The fish is exposed to smoke from burning or smoldering wood, which imparts a distinctive smoky flavor while also preserving the meat. There are two main types:

• Cold smoked: Fish is smoked at low temperatures, resulting in a moist, delicately flavored product.
• Hot smoked: Fish is smoked at higher temperatures, which cooks and flavors the fish simultaneously.

Cured Fish Dishes

Cured fish is celebrated worldwide, with each region having its signature dishes:

• Lutefisk: Nordic fish, often cod, treated with lye and then rinsed before cooking.
• Surströmming: A Swedish dish made of fermented Baltic Sea herring.
• Ceviche: A South American dish where raw fish is cured using citrus juices.

Health Implications

While curing fish extends its shelf life and can enhance its flavor, it's essential to consume it in moderation due to the high salt or sugar content in some preparations.

Cured fish dishes

• anchovies — Europe and Southeast Asia, brine-preserved, fermented, or dried
• Bottarga - salted and cured fish roe
• "Ceviche - cured fish
• Jeotgal - Korean fermented aquatic animal(i.g. fish) with salt and spices
• Po (food) - Korean dried marine fish (especially Alaska pollock)
• gravlax — Scandinavian raw salmon cured with sugar, salt, and spices, similar to lox
• lox — Europe, cured salmon fillet
• Matjes or Soused herring — The Netherlands and Eastern England
• pickled herring — Europe, especially Scandinavia

^{(April 2007)} , Poland, North Germany and the Baltic

• Pla ra - used as a flavouring in Thai cuisine
• Rollmops — Europe, Pickled herring fillets rolled around sliced onion and cucumber
• smoked salmon — Northern Europe (Iceland, Norway, Sweden, England, Ireland and Scotland), a preparation of salmon, typically a fillet that has been cured and then hot or cold smoked
• Hákarl — Iceland, Greenland or basking shark which has been cured with a particular fermentation process and hung to dry

See also

• Fish processing
• Food preservation
• List of smoked foods
• Fermented fish
• Brining
• Charcuterie
• Curing salt
• List of dried foods
• Pickling
• Pickling salt
• Salting (food)

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