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cured fish
Cured fish refers to 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〔("Historical Origins of Food Preservation." ) (University of Georgia, National Center for Home Food Preservation ). Accessed June 2011.〕 or sugar, can involve smoking and flavoring the fish, and may include cooking it. The earliest form of curing fish was dehydration.〔 Other methods, such as smoking fish or salt-curing also go back for hundreds 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.〔("Cure" ) ''Online Etymology Dictionary''. Retrieved 23 July 2012.〕
==History==
According to Binkerd and Kolari (1975), the practice of preserving meat by salting it originated in Asian deserts. "Saline salts from this area contained impurities such as nitrates that contributed to the characteristic red colour of cured meats. As early as 3,000 BC in Mesopotamia, cooked meats and fish were preserved in sesame oil and dried salted meat and fish were part of the Sumerian diet. Salt from the Dead Sea was in use by Jewish inhabitants around 1,600 BC, and by 1,200 BC, the Phoenicians were trading salted fish in the Eastern Mediterranean region. By 900 BC, salt was being produced in 'salt gardens' in Greece and dry salt curing and smoking of meat were well established. The Romans (200 BC) acquired curing procedures from the Greeks and further developed methods to "pickle" various kinds of meats in a brine marinade. It was during this time that the reddening effect of salting was noted. Saltpeter (potassium nitrate) is mentioned as being gathered in China and India prior to the Christian era for use in meat curing... In Medieval times, the application of salt and saltpeter as curing ingredients was commonplace and the reddening effect on meat was attributed to saltpeter."〔
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