Description
A traditional Viking method that uses high salt concentrations and low temperatures to dehydrate fish and inhibit bacterial growth.
Technical
The process relies on osmotic pressure to draw water out of the fish tissue, reducing water activity below 0.85 and creating an environment hostile to spoilage microbes such as Clostridium botulinum. Salt concentrations of 20–25 % (w/w) in dry‑salting or 20–25 % brine, combined with storage at 0–4 °C for several days, drive diffusion of NaCl into the flesh while herbs like juniper or dill add mild antimicrobial phenolics.
Science
Primary Reaction
osmotic dehydration (water removal via salt‑induced osmotic pressure)
Sensory Profile
Aroma ()
saltyherbaceousjuniperdillbrinyoceanicwoodyearthyfermentedmineral