Fish curing

Fish curing is a preservation process that involves treating fish with salt, sugar, or other agents to prevent spoilage and extend freshness. The salt draws out moisture, creating an environment inhospitable to bacteria and enzymes that cause decay. This process can include drying, smoking, or marinating, which enhance flavor and texture while ensuring the fish remains safe to eat over time. Curing techniques have been used for centuries to store fish without refrigeration and develop characteristic tastes, as seen in products like smoked salmon or salted cod.