Preserved

About

Salt is a great way to preserve fish. It takes out the moisture of course, but it also imparts an extra dimension of taste. That's why salt cod continues to be popular a century after frozen cod arrived. Air drying is another preservation technique that goes back hundreds of years, here giving you chewy, intensely flavoured mojama and dry as dust Bombay Duck. Burying fish in dill for a few weeks might not sound obvious but it sure works with gravad lax salmon. Glorious jellied eels and Dutch favourite - maatjes herring - complete our lineup.