David, I think you did not mention using sugar (usually honey or fruite sugar) for preservation. Although it may sound strange, and I indeed do not remember eating fish or seafood preserved in honey or sugar, I found that it is a popular way of meat and fish preservation:
From
Food Preservation - Scientific Principles, Historical Methods Of Preservation, Thermal Processes, Packaging, Chemical Additives, Irradiation
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Curing is used with certain fruits and vegetables, such as cabbage (in the making of sauerkraut), cucumbers (in the making of pickles), and olives. It is probably most popular, however, in the preservation of meats and fish. Honey-cured hams, bacon, and corned beef ("corn" is a term for a form of salt crystals) are common examples.
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