Salt fish appearance depends on the type of fish, salting process, and preparation.
Unprepared Salt Fish
- Dry, firm, white to pale gray.
- Slightly translucent, flaky to tough texture.
- Distinct salty, fishy smell.
- Whole fillets, chunks, or flakes.
Prepared Salt Fish
- Fried: golden brown and crispy.
- Boiled: white and flaky.
- Baked: light brown with crispy crust.
Quality Indicators
- Uniform white to pale gray color.
- Firm, not mushy or slimy texture.
- Fresh salty smell, no sour or rancid notes.
- Free of visible parasites.
Salt fish is usually soaked before cooking to remove excess salt. Common types include cod, herring, salmon, haddock, and tuna.