Description
Anchovy in oil and caviar are cured seafood preserved by high salt and low temperature.
Technical
The curing process relies on osmotic dehydration, where high salt concentrations draw water out of the fish or eggs, lowering water activity and inhibiting microbial growth. Simultaneously, the oil or brine creates an anaerobic barrier that protects lipids from oxidation, while the pH drop to 5.5–6.0 further suppresses spoilage organisms.
Science
Primary Reaction
Osmotic dehydration and lipid oxidation inhibition
Sensory Profile
Aroma ()
saltybrinyoilyumamifishymarinesavorymineraltoasted nutseaweed