Salted fish was also used to feed the slaves on the Middle Passage. Salted fish are obtained by salting fresh, deep frozen or frozen fish. Salted products include: herring, anchovies, saithe, cod salmon, tuna and roe or caviar.
Storage of salted products depends on salt concentration, moisture content and temperature. Storage life may be up to 1-2 years under certain conditions.
Salt cod, which has moisture content of 40% or higher should be held at temperatures of 40 °F (4.4 °C) or slightly below since it is subject to spoilage through bacterial growth.
On the other hand, well-dried salt cod and certain types of salted and smoke herring (which have dried during smoking) may be held at room temperatures without spoilage.
Storage of salted fish
