Entropy Blog

Salting fish as a means of preservation has been common place in Europe for centuries. An additional advantage to the increased shelf life that salting provides is that it “buys time”  (when a fish would otherwise be going off) for enzyme activity to break down flavorless protein molecules into the base components of flavor compounds, which react further to produce create complex new flavors, whilst also tenderizing the flesh. In other words, curing fish creates a unique taste & texture.