The Secret to Reducing Saltiness in Salted Fish with Just One Simple Ingredient!

Kapanlagi.com - Salted fish, one of the culinary treasures of the archipelago, has long been a favorite on Indonesian dining tables. With its distinctive and savory flavor, salted fish is often relied upon as a side dish that whets the appetite.

Its simple processing makes it a practical choice for daily menus, so it's no wonder that salted fish always holds a special place in many people's hearts. However, behind this enjoyment lies a challenge: high salt content.

The preservation of salted fish indeed relies on salt as the main ingredient, allowing the fish to last without refrigeration. Unfortunately, if not processed correctly, the fish can become too salty, diminishing the pleasure of eating it.

This method is quite simple, yet uses an unexpected ingredient: paper! Although it sounds strange, this method is believed to absorb excess salt from the surface of the fish before cooking.

Curious about this interesting trick? Check out the complete information summarized by Kapanlagi from various sources on Wednesday (9/4/2025).

1. Tools and Materials Needed

Reducing the saltiness of salted fish is actually very easy and does not require special equipment! Just prepare a medium-sized container or bowl that is large enough for the salted fish to be fully submerged in water.

Make sure you also have clean paper, such as plain HVS paper or quality kitchen tissue, which will function to absorb excess salt.

Once all the materials are ready, cut the paper into small pieces and place it at the bottom of the container. Arrange the salted fish on top without overlapping, then cover with the remaining paper and pour clean water until submerged.

Soaking for 10 to 15 minutes will help reduce the excessive saltiness. After that, rinse the fish with clean water to remove any remaining salt and fishy odor, then dry it.

Voila! Your salted fish is now ready to be processed into various delicious dishes without the overpowering salty taste.

2. Other Methods That Can Be Done

Salted fish is indeed famous for its tempting savory and salty flavor, but sometimes the saltiness can be too dominant, making our tongues feel uncomfortable.

However, don't worry! There are various easy ways to reduce the salt content in salted fish before processing.

One method is to soak the fish in warm water for 10-20 minutes; this warm temperature will loosen the salt crystals that are attached.

If you want more optimal results, repeat this process by changing the soaking water. Another interesting alternative is to use rice washing water.

Soak the fish in rice water for 15-30 minutes, and let the starch content work to draw out the salt from the fish meat.

Equally interesting, you can also try soaking with a vinegar solution; just mix a little vinegar with water, soak the fish for 10-15 minutes, and taste the difference—the saltiness decreases and the texture of the fish becomes softer!

3. Boiling Before Cooking

There are various clever ways to enjoy salted fish without getting trapped in its sharp salty taste! One of them is to boil the salted fish in boiling water for 3 to 5 minutes, which can reduce the salt content and its strong aroma.

Another interesting alternative is to fry it without adding salt, although this does not reduce the salt content, this method makes the salty taste feel more harmonious when eaten with rice or more neutral side dishes.

You can also combine salted fish with bland ingredients like white rice or stir-fried vegetables without salt to create a perfect balance of flavors.

Last but not least, soaking salted fish in milk or coconut milk while cooking curry can provide a tempting softness of flavor, making your dish more special. Happy trying!

(kpl/rao)