Editing Salting (food) (section)

===Fish===
[[File:PasarKlender5.jpg|thumb|right|Various salted fish sold in a marketplace in a suburb of [[Jakarta]], [[Indonesia]]]]
[[Drying (food)|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]], [[West Africa]], [[North Africa]], [[South Asia]], [[Southeast Asia]], [[Southern China]], [[Scandinavia]], parts of [[Canada]] including [[Newfoundland]], coastal [[Russia]], and in the [[Arctic]]. Like other [[salt-cured meat]]s, it provides preserved animal protein even in the absence of [[refrigeration]].

In more recent times, [[freeze-drying]], water binding [[humectant]]s, and fully automated equipment with temperature and humidity control have been added. Often a combination of these techniques is used.<ref name="FAO preservation">FAO: [http://www.fao.org/fishery/topic/12322/en Preservation techniques] Fisheries and aquaculture department, Rome. Updated 27 May 2005.</ref>