Salted Dry Seafood
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Salting is the preservation of food with dry edible salt. It is related to pickling (preparing food with brine, i.e. salty water), and is one of the oldest methods of preserving food. Salt inhibits the growth of micro-organisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria. Salting is used because most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly salty environment, due to the hypertonic nature of salt.