Eventually it would spoil, but salting it properly will help to keep it longer.
From the Preparedness Blog Network: How To Salt Fish.
I recently came across a cookbook from the 1850s. That cookbook is very interesting covering all types of pioneer cooking. One of the articles covers the preserving of shad, a type of fresh water fish. The recipe used for shad can be used for any fish.
The following recipe is taken directly from the cookbook.
"Clean the shad nicely, place them in layers with back down, and laid open so as the inside of the fish may be up. Sprinkle each fish plentifully with ground salt, and let them stand twenty four hours. This draws out all the blood. Wipe them all dry with clean napkins.
Place them in layers in a clean tub, with the backs down as before. For one hundred shad take half a lb. saltpetre, and 2 pounds of brown sugar. Strew plenty of rock salt over them with the saltpetre and sugar, there is no danger of putting on too much salt as they will only absorb a certain quantity."
As you can see, this is a very simple recipe. You will notice this recipe uses quite a bit of salt, I strongly recommend that everybody store at least 100 pounds of salt, if you intend to do any food preserving. Saltpeter or saltpetre is commonly known as potassium nitrate.
When a salt is added to the water, it will be decomposed to it's ion. Ions has ability to conduct the electricity.
Probably salt fish; a salted fish - dried and salt added fish.
Sugar is easily decomposed by heating.
None Iodised Salt can be added to an aquarium at times as a cure for fungus and some species of fish need some salt in their water. Salt should only be added to a fish tank if there is a specific need for it.
Salt dries out the fish. The fish still decomposes but it's much, much slower. Water speeds up the decomposition. Since the fish is now dry because of the salt it doesn't decompose as fast.
Salting is not a chemical reaction; simple, table salt is added to fish or another material.
Deep fried fish in batter and deep fried slices of potatoes taste ! maybe with salt and vinegar added.
Saltwater salt, makes it saltwater, for the saltwater fish to survive. Freshwater salt is added to help gill function, reduce stress, combat some health issues and improve water conditions.
An unstable salt is decomposed at room temperature and pressure, is easily decomposed by heating, by irradiation with different types of radiation, after the contact with other compounds or elements, become explosive after a mechanical shock etc.
By heating sugar is decomposed at approx. 180 oC.
Most forms of meat and fish naturally contain some salt, and when preserved or processed usualy have more salt added. In addition, most processed foods contain salt. Salt is used in most baked goods.
Practically all the salt is added.