from The Century Dictionary and Cyclopedia
- Cured, as fish, very thoroughly by drying in the sun after salting, until all the moisture is evaporated. Cod especially are thus prepared for the markets of warm countries, as the West Indies, Spain, and Italy.
Sorry, no etymologies found.
Two particularly prized types of cured herring are the lightly salted Dutch groen and maatjes, or “green” and “maiden” herring, which traditionally broke the winter-long diet of hard-cured beef and fish.
Nowadays cod may be hard-cured for 15 days to saturate the flesh with salt 25%, then held without drying for months.
Bacteria play some role even in hard-cured cod; and most fish fermentations start with a salting to control the bacterial population and activity.
Unlike the typical Italian hard-cured sausage, this version of soppressata is still soft and creamy.