Product Brine Salt Sugar Acetic acid Spice-mix Processing time (days)   Vinegar cured  (fillet) VC yes no yes No min 35 Spice-cured (fillet) SC yes yes no Yes min 42 Traditional salted (fish†) TSa yes no no No 180-550 Traditional salted spice-cured (fish†) TSp yes no no yes 180-550 Desalting brine from TSa (fillet) D-TSa only fresh water 1 Desalting brine from TSp (fillet) D-TSp 1 † whole fish for 6 month, then fillet and placed back in the brine

Table 1: General product information of the six brines analyzed. The processing time for the specific samples taken for this study were ~200 days for VC and SC, and ~450 days for TSa and TSp, respectively.