What You Need to Know
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.
Creates shelf-stable protein with concentrated umami flavor, used in traditional dishes like bacalao while enabling year-round fish consumption in northern climates.
Key Parameters
Temperature
8°C
5°C - 15°C
Time
8-12 weeks
3 weeks - 6 months
Equipment
Wooden drying racks (fiskehjell)Salt-grade birch twigsCoastal wind tunnels
Steps
- 1.
Bacalao (Iberian Peninsula): Provides rehydratable protein base for stews
The Science
Primary Reaction
Protein denaturation