Hand harvested sustainable Icelandic sea salt; Large white bags of salt at the fishing port of Djúpivogur, Iceland. The Icelandic "hardfiskur" or dried fish has been very popular with Icelanders throughout the centuries. Salting is the preservation of food with dry edible salt, and a way of drying the flesh because it draws out moisture and so prevents bacterial growth

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Salted fish, such as kippered herring or dried and salted cod, is fish cured with dry salt and thus preserved for later eating. Drying or salting, either with dry salt or with brine, was the only widely available method of preserving fish until the 19th century. Dried fish and salted fish (or fish both dried and salted) are a staple of diets in the Caribbean, North Africa, Southeast Asia, Southern China, Scandinavia, coastal Russia, and in the Arctic. Like other salt-cured meats, it provides preserved animal protein even in the absence of refrigeration.

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Size: 3600px × 2400px
Location: Djúpivogur, Iceland
Photo credit: © MediaWorldImages / Alamy / Afripics
License: Licensed
Model Released: No

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