What is a common technique for preserving meats and fish?

Curing is a common technique for preserving meats and fish, and it involves the application of salt, sugar, nitrates, or other substances to create an environment that inhibits the growth of bacteria and other harmful microorganisms. The process of curing not only helps to preserve the food but also enhances its flavor and texture.

This technique often involves a combination of methods, such as salting and aging, to achieve the desired results. During curing, the salt draws out moisture from the meat or fish, which not only helps to dehydrate the food but also creates an environment conducive to preservation.

While other methods such as smoking and salting can also be effective in preserving meats and fish, curing specifically encompasses a broader approach that may include various preservation agents and techniques. Fermenting is typically more associated with transforming food through microbial activity rather than purely preserving it.