An apparatus for salting, pickling or adding additives to meat, fish or the like, which comprises a tank containing a solution of treatment media to be introduced into the food products. The tank has an inlet opening and an outlet opening, through which chunks of meat or fish enter and leave the tank, respectively. The apparatus further comprises a conveying means suitable to continuously bring enclosed portions of meat or fish into the tank through the inlet and out of the tank through the outlet, while the portions are carried forward in a submerged state.
