Addition of salt or salting may only be required to flavour a product prior to further processing such as smoking or canning. This is carried out by brining or dry salting for a short time. In salt curing the fish is in contact with a high concentration of salt for a long time. The aim is to increase the concentration of solutes in the flesh, remove water and lower the water activity, but long-term preservation is only possible if the salt concentration in the flesh reaches concentrations corresponding to a saturated brine and a water activity of 0. 75. Salt cured products remain important in many parts of the world.