Salted Collection
"Preserving the Sea: The Art of Salting and Smoking Fish in Pouch Cove, Newfoundland" In the picturesque fishing stages of Pouch Cove, Newfoundland
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"Preserving the Sea: The Art of Salting and Smoking Fish in Pouch Cove, Newfoundland" In the picturesque fishing stages of Pouch Cove, Newfoundland, a centuries-old tradition of salting and smoking fish thrives. As the salty sea air fills the air, local fishermen carefully prepare their catch for preservation. Meanwhile, in Tuscany, Italy, salted pork sirloin is transformed into homemade ham using age-old techniques passed down through generations. The aroma wafts through the countryside as this delicacy matures to perfection. Traveling across continents to South America's bustling city of Sao Paulo, one cannot miss the vibrant market stalls offering bacalhau - salted cod - alongside olives and ham. These flavorsome ingredients are essential in Brazilian cuisine and add depth to traditional dishes. At Saporito market in Sao Paulo, cheeses from around the world sit side by side with olives and ham. This culinary paradise invites visitors to indulge in a symphony of flavors that tantalize taste buds like never before. Delving into history reveals an iconic image from 1902 - herring fishery on the East Coast. In those days when refrigeration was scarce, salting herrings ensured sustenance during long voyages at sea. Not limited to just fish alone; pistachio nuts also undergo a process involving salt that enhances their natural flavor profile. These little green gems have become a beloved snack worldwide due to their irresistible combination of crunchiness and savory notes. The Indo-Pacific tarpon and Chinese gizzard shad are two examples where salting plays an integral role in preserving these unique species' delicate flesh while intensifying their taste profiles. For those seeking elegant appetizers fit for any occasion or celebration – look no further than cocktail hors d'oeuvres featuring various cured meats such as smoked salmon or prosciutto paired with tangy pickles or briny olives – truly a feast for the senses.