Karuvadu practical guide
How to Remove Excess Salt from Karuvadu
Learn how washing, short soaking, and careful tasting help manage the salt in dry fish without removing all its flavour.
Why Karuvadu is salty
Salt is part of the preservation process, so the amount varies by variety, cut, and batch. The goal is to reduce excess surface salt while keeping the characteristic savoury flavour.
A reliable method
Rinse first, then soak briefly in clean water if the piece is thick or particularly salty. Change the water when needed, drain thoroughly, and cook a small piece before deciding whether the recipe needs more salt.
Avoid over-soaking
Small fish can lose flavour and texture quickly in a long soak. Start with less soaking and repeat only if necessary; the right time depends on the variety and the dish.