To remove salt from something, particularly from food, meat, or fish; a less formal alternative to 'desalinate.'
Simple prefix 'de-' (removal) plus 'salt' from Old English 'sealt,' creating a direct, straightforward verb used more in culinary and food processing contexts.
Before refrigeration, salt was used to preserve meat, but once people wanted to eat it, they had to desalt it by soaking—so desalting was a necessary daily kitchen task for centuries.
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