Curing
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<fishfyi-glossary slug="curing"></fishfyi-glossary>定义
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.
详细说明
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.