Description
Dry‑salt curing of cod (bacalao) preserves the fish by drawing out moisture and denaturing surface proteins, enabling long‑term storage without refrigeration.
Technical
High concentrations of NaCl create a surface salt layer that lowers water activity (a_w) below 0.85, inhibiting psychrotrophic bacteria. The osmotic dehydration also denatures surface proteins, forming a firm, dry crust that protects the interior. Over extended storage, lipid oxidation generates aldehydes and ketones, contributing to rancidity if not properly controlled.
Science
Primary Reaction
Osmotic dehydration and protein denaturation due to high NaCl concentration
Sensory Profile
Aroma ()
saltyfishyearthydrymildbrinyoceanicagedsavoryslightly funky