Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite[1] or sugar, can involve smoking and flavoring the fish, and may include cooking it. The earliest form of curing fish was dehydration.[1] Other methods, such as smoking fish or salt-curing also go back for thousands of years. The term "cure" is derived from the Latin curare, meaning to take care of. It was first recorded in reference to fish in 1743.[2]
- ^ a b "Historical Origins of Food Preservation." University of Georgia, National Center for Home Food Preservation. Accessed June 2011.
- ^ "Cure" Online Etymology Dictionary. Retrieved 23 July 2012.