Desalting is an operation through which salt or brine are removed from certain foods such as olives, anchovies, capers, cod, etc; in order to do so either cold water or milk is used. It is also possible to briefly blanch the food in boiling water (as in the case of salted lard or pork). Anchovies can be desalted using running water or a damp cloth, the latter method allows to keep their taste intact.