How do you call fish with vinegar and salt?

You're describing a technique called "salting" or "brining" fish with vinegar and salt. It's a traditional preservation method that has been used for centuries to extend the shelf life of fish and enhance its flavor.

Here's how it works:

* Salt: Draws out moisture from the fish, inhibiting bacterial growth and creating a more concentrated flavor.

* Vinegar: Adds acidity, further inhibiting bacterial growth and contributing a tangy flavor.

While "salting" or "brining" are the most common terms, you might also hear it referred to as:

* Pickling: If the fish is submerged in a vinegar solution for a longer period, often with additional spices.

* Curing: A broader term that encompasses various preservation methods, including salting and pickling.

This technique results in a fish that is firm, flavorful, and can be enjoyed as a standalone dish or used in various recipes.