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Why are fatty fish such as herring suited to pickle-curing?
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fish processing
Fish on a conveyor belt entering a processing plant, Newfoundland, Canada.
Fatty fish like herring are well-suited to pickle-curing because this method allows them to be preserved in airtight barrels using a strong solution formed by dissolving salt directly into the fish's own body fluids. This process is particularly effective for fatty species, ensuring they remain preserved without the need for the extensive moisture removal required in other curing techniques.1