What You Need to Know
Osmotic dehydration through salt draws out moisture while inhibiting microbial growth, with endogenous proteases (calpains, cathepsins) slowly breaking down muscle proteins into free amino acids and peptides. Lipolysis generates free fatty acids that oxidize into volatile compounds.
Creates a dense, flaky texture with concentrated umami and oceanic flavors that rehydrate into versatile ingredients.
Key Parameters
Temperature
8°C
4°C - 15°C
Time
6-8 weeks
3 weeks - 12 months
Equipment
Wooden curing boxesCheesecloth for wrappingStone weights for pressing
Steps
- 1.
Bacalhau à Brás (Lisbon, Portugal): Rehydrated cod provides structural integrity against scrambling eggs
- 2.
Brandade de Morue (Provence, France): Salt concentration enables emulsion with olive oil
The Science
Primary Reaction
Proteolysis via endogenous enzymes