Tell me about Salted Fish

April 7, 2009 - "Tell me about Salted Fish" By Joseph Parish. During the 15th and 16th century, there was no such thing as refrigeration or canning so the professional fishermen of the Mediterranean had to preserve their daily catch by means of salting. Although salting was judged the most widespread method, the anglers also preserved their catch with oil or brine, air-drying and smoking. The most common fish used for salting was anchovies, sardines, tuna, eels, herring plus bottarga, which is Italian for tuna eggs. Click here