Description
A dual preservation method combining salt-curing and controlled air-drying of Atlantic cod.
Technical
Osmotic dehydration via salt penetration (NaCl concentration >20%) followed by enzymatic and microbial stabilization through slow moisture reduction (aw <0.85). Myosin and actin proteins undergo partial denaturation.
Culinary Significance
Creates shelf-stable protein with concentrated umami flavor, used in traditional dishes like bacalao while enabling year-round fish consumption in northern climates.
Science
Primary Reaction
Protein denaturation
Parameters
Temperature
8°C optimal
5°C to 15°C range
Time
8-12 weeks
3 weeks – 6 months
Equipment
Wooden drying racks (fiskehjell)Salt-grade birch twigsCoastal wind tunnels