Sichuan cuisine often contains food preserved through pickling, salting and drying. Rinsing, draining, and salting the sliced fruit before cooking may remove the bitterness. This activity extends rabbinically to salting/pickling foods for non-immediate use on the Sabbath. It may be preserved by freezing, salting and drying, smoking and canning. Fish are preserved through such traditional methods as drying, smoking and salting. Fish was preserved by drying, salting and smoking. Ham is pork that has been preserved through salting, smoking, or wet curing. Karasumi is a food product made by salting mullet roe and drying it in sunlight. It can be done in combination with other curing methods such as salting. In Eastern Europe, they are often prepared with traditional methods such as drying and salting. They can be raw (wet), smoked or cured through salting and air-drying. The traditional preservation is by salting or outdoor wind-drying. The manufacture of charqui principally consists of salting and sun-drying. Refrigeration, freezing at for 9 days or long periods of salting is lethal to cysticerci. "Douchi" is made by fermenting and salting black soybeans.