Curing
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<fishfyi-glossary slug="curing"></fishfyi-glossary>Definição
The preservation of fish using salt, sugar, smoke, or acid to draw out moisture and inhibit bacterial growth. Gravlax, lox, and bacalao are classic cured fish preparations.
Explicação Detalhada
Salt-curing dehydrates fish by osmosis, reducing water activity (aw) below the threshold for most spoilage bacteria and pathogens (aw < 0.85). Bacalao (salt cod) was historically cured to aw levels enabling room-temperature transport before refrigeration, transforming cod from a local fishery into the foundation of Atlantic trade. Gravlax (dill-cured raw salmon) and lox (brine-cured, cold-smoked salmon) use milder salt applications that extend shelf life without complete drying. Modern dry-aging of fish (holding ungutted fish at precise low temperature and humidity) concentrates flavor through enzymatic processes, analogous to beef dry-aging. Sugar curing balances salt draw with sweetness and accelerates browning reactions (Maillard reaction) during subsequent smoking.