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Fish Preservation Methods

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18 views1 page

Fish Preservation Methods

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dayyanphd
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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The five most popular methods of fish preservation are gutting, freezing, canning,

smoking and pickling. Top-quality fresh fish are essential for fish preservation.
Gutting:
1. Remove the scales by rubbing up both sides of the fish with the back of a knife.
2. Make an incision in the belly of the fish at the tail end and cut through the skin to the
head.
3. Remove the guts, roe and gills – you should be able to pull them out easily.

Canning:
Canning. Canning is one of the most popular methods of fish preservation and provides
a typical shelf life range from 1 to 5 years. Canned fish are processed at about 113–160
°C, sealed in airtight containers (sealed tin can) and heated with a specific temperature
for a determined time.
Freezing:
Wrap the fish in moisture-vapor resistant paper or place in freezer bags, label and
freeze. Water — Place fish in a shallow metal, foil or plastic pan; cover with water and
freeze. To prevent evaporation of the ice, wrap the container in freezer paper after it is
frozen, label and freeze.
Smoking:
Smoking is a process of treating fish by exposing it to smoke from smouldering wood or
plant materials to introduce flavor, taste, and preservative ingredients into the fish. This
process is usually characterized by an integrated combination of salting, drying, heating
and smoking steps in a smoking chamber.
Pickling/Salting:
Pickling is the process of preserving edible products in an acid solution, usually vinegar,
or in salt solution (brine). In the latter case, the acid that does the preservative action
(lactic acid mainly) is produced by fermentation. The process of pickling is also known
as brining and the resulting foods as pickles.

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