Curing

Curing is cooking with salt, to draw moisture out of the food by osmosis, effectively retaining the solute only and not letting water for microbes to thrive in. Curing can be traced back to antiquity, and was the primary way of preserving meat and fish until the late-19th century before refrigeration and synthetic preservatives overtook.

We mainly use curing for salmon, but one can also cure things like eggs yolks.