Salted fish, such as herring, cod, or any other fish, play a significant role in the realm of preserved foods. They are prepared by curing them with dry salt, which allows them to be enjoyed at a later time. Prior to the 19th century, drying or salting, whether using dry salt or brine, was the predominant method of fish preservation available. Today, dried and salted fish continues to be a dietary staple in various regions including the Caribbean, West Africa, North Africa, South Asia, Southeast Asia, Southern China, Scandinavia, parts of Canada, and many other regions.