Description
Fish boiled with salt for preservation
Technical
Boiled fish, or more precisely salt-boiled fish, is fish boiled with salt and thus preserved for later consumption. Although this method is used in other parts of the world, it is of major commercial significance only in Southeast Asia. The shelf life of products so treated can range from as little as one or two days, up to several months. In Indonesia, this fish preservation method is known as pindang.
Sensory Profile
Aroma ()
brinyseaweed-likemineralearthysulfurous
Wine Analogy
Like a crisp Muscadet with its saline minerality
Coffee Analogy
Similar to the marine notes found in wet-processed Yemeni coffee
Perfume Analogy
Recalls the ozonic marine accords in Bulgari Aqua Pour Homme
Culinary Applications
Pindang IkanIndonesiaPrimary preservation method creating shelf-stable protein source
Suan Cai YuChinaBoiling in fermented vegetable broth enhances umami while preserving fish
Bacalhau à BrásPortugalRehydrated salt-boiled cod forms base of iconic scrambled egg dish
Dietary
Gluten-FreeHalalKosherfish