Cured Fish

Cured fish is fish preserved through fermentation, pickling, smoking, or some combination of these methods before it is eaten, often with salt, sugar, nitrates, or nitrites added along the way. The oldest form of curing was simple dehydration, and salting and smoking fish are both practices going back thousands of years. The word cure comes from the Latin curare, meaning to take care of, and was first used in reference to fish in 1743. Depending on the method chosen, curing can shift a fish from a highly perishable food to one that keeps for weeks or months, and the same processes are often used as much for flavor as for preservation today. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/