Salted fish or ikan masin is one of the oldest ways to preserve fresh fish in order to prevent them from decaying. Before refrigeration technique was invented, fish and other seafood were cured in salt or salt water (brine).
Other than preserving the fish with brine, dried fish is also very popular. The fish are gutted, sprinkled heavily with coarse sea salt and then left to dry on the beach in the hot sun for several days. The result is desiccated fish, free of moisture, which can be kept for months to be made later into many kinds of food.
Many kinds of fish are salted. Common ones include stingray, gelama, talang, king mackerel, kurau and jack.