Use salted cod in stews and soups. Becuase you'll soak it before using it, it won't be too salty in the final recipes. Rinse the fish and dry it with a clean dishcloth. Spread a layer of salt at ...

The excessive price of salt that resulted in declining production has been a severe blow to the dried fish industry in the country, much to the consternation of producers. More than 1,000 ...

For centuries, Japanese chefs have wet aged fish, while Icelandic chefs have dry aged fermented shark meat known as hákarl.

Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).

Preheat oven to 450 degrees. Pat fish dry. Fill a sheet pan large enough to fit fish with a ¼-inch layer of salt. Place fish on top and mound remaining salt so it completely covers fish.