Salted Collection (page 4)

[Thomas Chalmers, D. D. ]
[Thomas Chalmers, D. D.]; Hill & Adamson, Scottish, active 1843 - 1848; Scotland, Europe; about 1843; Salted paper print from a Calotype negative; Image: 13.8 x 10.8 cm (5 7/16 x 4 1/4 in.)

[D. O. Hill]; Hill & Adamson, Scottish, active 1843 - 1848; Scotland, Europe; 1843 - 1847; Salted paper print from a Calotype negative; Image: 19.4 x 13.7 cm (7 5/8 x 5 3/8 in.)

[Reverend Mr. Jaffray and Dhanjiobai Nauroji]; Hill & Adamson, Scottish, active 1843 - 1848; Scotland, Europe; 1843 - 1847; Salted paper print from a Calotype negative; Image

[Arbroath Presbytery Group]; Hill & Adamson, Scottish, active 1843 - 1848; Scotland, Europe; 1843 - 1847; Salted paper print from a Calotype negative; Image: 11.7 x 15.9 cm (4 5/8 x 6 1/4 in.)

[Rev Peter Jones]; Hill & Adamson, Scottish, active 1843 - 1848; Scotland, Europe; August 4, 1845; Salted paper print from a Calotype negative; Image: 21.1 x 15.2 cm (8 5/16 x 6 in.)

Factory, Terre-Noire; Gustave Le Gray, French, 1820 - 1884; France, Europe; between 1851 - 1855; Salted paper print from a waxed paper negative; Image: 24.61 x 32.7cm (Image: 9 11/16 x 12 7/8 in.)

Roger Fenton or Dr. Hugh Welch Diamond (British, 1809-1886), Roger Fenton, c. 1855, salted paper print from collodion glass negative

James Anderson (British, 1813-1877), View of Rome, c. 1855, salted paper print from collodion negative mounted on paper

Linnaeus Tripe (British, 1822-1902), Quarterdeck of H. M. S. Impregnable, 1853-1854
Linnaeus Tripe (British, 1822-1902), Quarterdeck of H.M.S. Impregnable, 1853-1854, salted paper print

Fillets of anchovies in oil in preserving jar, with single fillet on a fork credit: Marie-Louise Avery / thePictureKitchen / TopFoto

Selection of mixed salted nuts credit: Marie-Louise Avery / thePictureKitchen / TopFoto

Picture No. 10870694
Siberian shaman / sorcerer / wizard / healer / medicine man / foreteller and his salted fish storage Date:

Salt beef

Salted butter on white background, close-up

Selection of Italian cured meats including mortadella, bresaola, pancetta, coppa, salami and prosciutto

Portugal, Algarve, Quarteira, salted cod (Bacalhau) on display at market stall

Salt cod on table, close-up

Plate of Baccala mantecata, a pureed, dried salted cod dish with parsley, from the Veneto, Italy, view from above

Pickled capers in glass jar, salted capers in small glass dish

Two American-style salted pretzels

A pile of popcorn

Mans hands on cured ham, with salt rubbed in, close-up

Three pieces of dried salted cod

Pretzels C013 / 5028
Pretzels. These twisted strips of baked dough can be either sweet or savoury, depending on the toppings or flavourings added. Here, salt grains have been added, making this a savoury pretzel

Argentina, Buenos Aires. Argentine empanadas

Domaine de Nidoleres. Roussillon. A plate of dry cured ham with a serving fork. France. Europe

The Salted mine (Carson)

Salami slices on a plate. This food is a good source of protein. However, it is likely to be high in saturated fat. A diet high in saturated fat can elevate blood cholesterol

Popcorn in a box

Salted peanuts (Arachis hypogaea) in a bowl. Peanuts are a good source of E and B-complex vitamins, and protein. A small percentage of people have a peanut allergy

Cashew nuts ( Anacardium occidentale ). These nuts are anexcellent source of vitamin C, iron and zinc

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"Preserving the Sea: The Art of Salting and Smoking Fish in Pouch Cove, Newfoundland" In the picturesque fishing stages of Pouch Cove, Newfoundland, a centuries-old tradition of salting and smoking fish thrives. As the salty sea air fills the air, local fishermen carefully prepare their catch for preservation. Meanwhile, in Tuscany, Italy, salted pork sirloin is transformed into homemade ham using age-old techniques passed down through generations. The aroma wafts through the countryside as this delicacy matures to perfection. Traveling across continents to South America's bustling city of Sao Paulo, one cannot miss the vibrant market stalls offering bacalhau - salted cod - alongside olives and ham. These flavorsome ingredients are essential in Brazilian cuisine and add depth to traditional dishes. At Saporito market in Sao Paulo, cheeses from around the world sit side by side with olives and ham. This culinary paradise invites visitors to indulge in a symphony of flavors that tantalize taste buds like never before. Delving into history reveals an iconic image from 1902 - herring fishery on the East Coast. In those days when refrigeration was scarce, salting herrings ensured sustenance during long voyages at sea. Not limited to just fish alone; pistachio nuts also undergo a process involving salt that enhances their natural flavor profile. These little green gems have become a beloved snack worldwide due to their irresistible combination of crunchiness and savory notes. The Indo-Pacific tarpon and Chinese gizzard shad are two examples where salting plays an integral role in preserving these unique species' delicate flesh while intensifying their taste profiles. For those seeking elegant appetizers fit for any occasion or celebration – look no further than cocktail hors d'oeuvres featuring various cured meats such as smoked salmon or prosciutto paired with tangy pickles or briny olives – truly a feast for the senses.