Gōjio

Gōjio is a term used in Japanese cuisine for a technique in which fish or other foods are generously coated with salt until the surface turns white. This method, which stands in contrast to usushio (light salting), is used to draw moisture out of the food and intensify its flavor. The salt’s osmotic drying effect pulls water from the food while binding aromatic compounds. Because a large amount of salt penetrates the food during this process, it is often eaten or used further only after the salt has been removed. 

Typically, Gōjio is used for fatty fish such as mackerel to improve texture and concentrate aroma.