What is the meaning of dried salted fish?

January 8, 2026 •

4 min read

For over 1,000 years, communities around the world have preserved fish using salt and drying, a process that inhibits microbial growth by removing moisture. The meaning of dried salted fish lies in this simple yet ingenious technique, creating a shelf-stable, protein-rich food source.

Quick Summary

Dried salted fish is seafood preserved with salt and drying to inhibit bacterial growth and extend shelf life. This ancient, cost-effective technique creates a dense, savory product with concentrated flavor used in global cuisines.

Key Points

Preservation Method: Dried salted fish is preserved by salting and dehydrating, a method that inhibits microbial growth by drawing out moisture via osmosis.
Long Shelf Life: The process makes fish shelf-stable for long periods, eliminating the need for refrigeration.
Global Cuisine: It is a dietary staple and treasured ingredient in many coastal and global cuisines, from Norwegian klippfisk to Filipino tuyo.
Preparation is Key: Dried salted fish must be soaked in water before cooking to reduce its intense saltiness and soften its dense texture.
Nutrient Dense: Despite its processing, dried salted fish is a concentrated source of protein, omega-3s, and essential minerals.

The Science Behind Dried Salted Fish

At its core, the meaning of dried salted fish is a testament to the scientific principles of preservation. Before the advent of modern refrigeration, humans relied on clever techniques to make food last. The combination of salting and drying is one of the most effective and oldest methods. The process relies on two key mechanisms to halt spoilage: osmosis and dehydration.

The Role of Salt and Osmosis

Salt, or sodium chloride, is a powerful preservative because of its hypertonic nature. When raw fish is packed in salt, the high concentration of salt outside the fish's cells draws water out through osmosis. This creates a salty brine, which is then drained in a process called dry-salting. As the fish's moisture content is significantly reduced, the concentration of salt inside the fish increases dramatically. Most microorganisms, including the bacteria and fungi that cause spoilage, cannot survive in such a salty, low-moisture environment, effectively preserving the fish.

The Process of Dehydration

After salting, the fish is dried, traditionally by sun and wind, or, in modern production, using controlled indoor heating. This drying process further reduces the fish's moisture content, creating an even more hostile environment for microbes. The result is a product that is not only preserved but has also undergone a change in texture and flavor, often described as richer and more savory than fresh fish. A Norwegian company's guide details the technical aspects of this process, including the target salt and water content.

A Global Culinary Tradition

The techniques for creating dried salted fish have been a cornerstone of diets in coastal regions around the world for centuries, including the Azores, Caribbean, Scandinavia, and Southern China. Different cultures have developed unique processes and culinary uses for these preserved fish.

Here are some well-known examples:

Bacalao (or Bacalhau): This is the Spanish and Portuguese name for dried and salted codfish, a staple of their national cuisines. It's often dried on rocky coasts, which gave rise to the Norwegian name "klippfisk" (cliff-fish).
Tuyo: A popular Filipino delicacy, tuyo are salted and dried herring. They are typically fried until crispy and served with garlic rice and tomatoes.
Koobi: A Ghanaian dish featuring heavily salted and dried tilapia. It provides essential nutrients and is used in a variety of recipes.
Niboshi: Japanese for small boiled and dried fish, often anchovies or sardines, used primarily for making soup stock (dashi).
Kippers: A type of kippered herring from Northern Europe, split, salted, and smoked.

Preparing Dried Salted Fish for Cooking

Because of its high salt content, dried salted fish requires rehydration and desalting before it can be eaten. The duration of soaking depends on the desired level of saltiness and the thickness of the fish, but it is a critical step for proper preparation.

The Desalting Process:

Rinse: Begin by rinsing the fish thoroughly under cold, running water to remove surface salt and any impurities.
Soak: Submerge the fish in a large container of cold water. Place the container in the refrigerator to prevent spoilage.
Change Water: For most salted fish, the water should be changed multiple times over an 8 to 24-hour period to draw out the salt effectively. For thick cod fillets (bacalao), this process may take even longer.
Cooking Prep: Once properly desalted, the fish will have plumped up and softened. It is now ready to be used in stews, fried rice, salads, or fritters.

Health Benefits and Modern Context

Despite its ancient origins, dried salted fish remains a healthy food choice when prepared correctly. As a concentrated source of animal protein, it offers essential nutrients in a compact form.

Nutrient Rich: It is a good source of omega-3 fatty acids, which support heart and brain health, and contains vitamin D and minerals like calcium, zinc, and iron.
Low in Fat: Many types of dried salted fish, particularly whitefish varieties, are naturally low in fat.
Potential Drawback: The primary health concern is the high sodium content. The desalting process is essential to make it a healthy part of a balanced diet.

Comparison Table: Dried Salted Fish vs. Fresh Fish


Feature	Dried Salted Fish	Fresh Fish
Preservation Method	Cured with salt and dried to remove moisture.	Kept chilled or frozen to slow spoilage.
Shelf Life	Very long, shelf-stable, and does not require refrigeration.	Short, highly perishable, and requires chilling.
Texture	Firm and dense when dry; rehydrates to a flaky texture when cooked.	Tender, delicate, and moist.
Flavor	Concentrated, savory, and intensely salty (requiring desalting).	Mild and delicate, with a fresh, clean taste.
Preparation	Requires soaking in fresh water for several hours or overnight to reduce saltiness.	Ready for cooking with minimal preparation.

Conclusion

Ultimately, the meaning of dried salted fish is more than just a recipe; it's a piece of human ingenuity. It represents a vital method of food preservation that enabled civilizations to thrive, providing a transportable and nutrient-dense protein source long before modern technology. From Portuguese bacalao to Filipino tuyo, this ancient tradition continues to enrich global cuisines, offering a unique flavor and texture that modern methods simply can't replicate. By understanding the science and art behind its creation, we can fully appreciate this timeless culinary treasure. You can read more about the intricacies of the process on Nofima's guide to salting fish.

Frequently Asked Questions

Dried salted fish is used as a flavorful, long-lasting ingredient in a wide variety of dishes worldwide, including stews, curries, fritters, fried rice, and salads. It must be soaked before use to reduce the salt content.

Dried salted fish is soaked in water before cooking to rehydrate the flesh and draw out the excess salt that was used during the preservation process. This makes the fish edible and prevents the finished dish from being overwhelmingly salty.

Yes, dried salted fish can be part of a healthy diet. It is an excellent source of concentrated protein, omega-3 fatty acids, and essential minerals. However, its high sodium content means it must be properly desalted and consumed in moderation.

No, because the salting and drying process removes moisture and inhibits bacteria, dried salted fish does not require refrigeration for preservation. It is shelf-stable and can be stored in a cool, dark place for a long time.

Bacalao is the Spanish and Portuguese term for dried and salted codfish. It is a prized ingredient in Iberian and Latin American cuisine and is typically soaked to rehydrate and desalt before being cooked.

Dried salted fish, if properly cured and stored in a cool, dry place, can last for a year or more. The low moisture content and high salt concentration prevent spoilage for an extended period.

Many types of whitefish are used, with cod being one of the most traditional choices, especially in European cuisines. Other common species include mackerel, pollock, haddock, ling, herring, and anchovies.