Salting has been known to mankind since ancient times as a method of preserving food, especially fish. The process is based on the osmotic effect of salt on the raw tissue, i.e. the cells, creating unfavorable conditions for the vast majority of harmful microorganisms. Salting can be divided into wet, dry and combined salting. In wet salting or curing, the product is preserved by immersing it in a saturated salt solution, whereby the salt quickly penetrates the fish tissue. In dry salting, the salt is applied directly to the fish in containers so that the salt can penetrate the tissue. With this method, the salt is absorbed much more slowly than with curing. Combined salting combines the advantages of wet and dry salting to achieve the best results. The most commonly salted species in the Adriatic region are Sardina pilichardus and Engraulis encrasicolus. Industrial salting involves similar processes to traditional salting, but with the help of mechanization. The maturing time of fish depends on the temperature, species and fat content. Once the maturing process is complete, the material is further processed to create the final product.