STORAGE OF FISH

Because fish and shellfish are highly perishable, an inspection stamp does not necessarily
ensure top quality. A few hours at the wrong temperature or a couple of days in the
refrigerator can turn high-quality fish or shellfish into garbage. It is important that chefs be
able to determine for themselves the freshness and quality of the fish and shellfish they
purchase or use. Freshness should be checked before purchasing and again just
before cooking

Determined freshness by the following criteria:

● Smell - This is by far the easiest way to determine freshness. Fresh fish should have a
light sea smell or no odor at all. Any off-odors or ammonia odors are a sure sign of aged
or improperly handled fish.
● Eyes - The eyes should be clear and full. Sunken eyes mean that the fish is drying out and
is probably not fresh.
● Gills - The gills should be intact and bright red. Brown gills are a sign of age.
● Texture - Generally, the flesh of fresh fish should be firm. Mushy flesh or flesh that does
not spring back when pressed with a finger is a sign of poor quality or age.
● Fins and scales - Fins and scales should be moist and full without excessive drying on
the outer edges. Dry fins or scales are a sign of age; damaged fins or scales may be a sign
of mishandling.
● Appearance - Fish cuts should be moist and glistening, without bruises or dark spots.
Edges should not be brown or dry.

Need for hygienic handling

● Fish or any process product reaches the consumer in highly acceptable condition. And it is
more important if the fish is intended to further processing – the quality and acceptability of
the end product depend on quality of raw material.
● In this case, the quality of the product reaching the end user will greatly depend on how the
fish was handled onboard the vessel, how it was preserved, packaged and transported etc.
● Extreme care is needed in handling, preserving and storing fish onboard.
• Handling of fish
The main factors affecting the quality of fish onboard are-
● Cleanliness of the deck and fish holds
● Quality and quantity of water used
● Temperature at which fish is maintained
● The general handling practices adopted
● Cleanliness of the equipment and utensils use in handling, packaging and storage.
● Personal hygiene of the fish handlers.

Methods of Fish Preservation and Storage

There are four major methods of fish preservation and storage, namely: canning, freezing, smoking,
and pickling. It is paramount to preserve high-quality fresh fish. Among all types of fresh foods, fish
are vulnerable to tissue decomposition, the onset of rancidity, and microbial spoilage.
(a) Freezing

It is of utmost importance to handle the fish with care immediately after capture, as this initial
treatment sets the groundwork for maintaining the fish's integrity during freezing. Following that,
prompt removal of guts and thorough cleaning of the fish are essential. This step eliminates potential
sources of contamination and spoilage, contributing significantly to the overall quality of the frozen
fish.The choice of wrapping material or method is of critical importance. Using an airtight wrapping
material is necessary to prevent freezer burn, which occurs due to exposure to air, and to prevent the
development of undesirable flavors.Maintaining a freezer storage temperature of 0 degrees Fahrenheit
or lower is a fundamental requirement. This low temperature effectively halts the activity of spoilage
microorganisms, preventing their proliferation and the subsequent degradation of the fish.

The freezing process involves two primary methods:

● Put the ice at the bottom of the container, followed by the fish, and then cover the fish with
ice on the top. By doing this, the freezing process of fish becomes slow which preserves the
fish texture and retains its freshness and taste.
● Alternatively, deep freezers can be employed, where cleaned fish, fish steaks or fish fillets are
stored at varying temperatures. This method offers flexibility and efficiency in freezing,
catering to different types of fish products.

(b) Sun drying

Sun drying, a traditional and effective fish preservation method, finds particular utility in regions
characterized by high ambient temperatures and low relative humidity. This approach encompasses
two distinct techniques: straight sun drying and improved sun drying. In the case of straight sun
drying, fish are carefully arranged on various surfaces such as mats, sea sand, rocks, rooftops, or
platforms that are exposed to the sun's radiance. The sun's intense heat catalyzes the evaporation of
water within the fish, inducing dehydration and thereby achieving preservation.

© Salt Drying:

it undergoes partial drying before a judicious application of salt to both its inner cavity and exterior.
Subsequently, the fish is left to undergo a draining process, thereby allowing the salt to permeate the
flesh. This period of salt-fish interaction spans from 1 to 3 days, contingent upon the desired degree of
preservation. Both sun-drying methodologies, along with the salting approach, function as robust
mechanisms for fish preservation. Sun drying effectively eliminates moisture from the fish, inherently
curbing the growth of detrimental microorganisms. Improved sun drying, often in tandem with
supplementary techniques like salting, augments the preservation endeavor by imparting an additional
layer of defense against bacterial proliferation. This amalgamation of time-honored methods plays an
indispensable role in extending the fish's shelf life, ensuring its availability well beyond its initial state
of freshness.
(d) Brining

Brining is the technique of soaking meat in a dilute salt solution until the dissolved salt permeates the
muscle tissue. Salt is used to make the brine in which fish are soaked. The fish are kept in the brine
for about an hour and then sun-dried from there. This technique enhances fish preservation by
inhibiting the growth of spoilage microorganisms and improving the final product's flavor and texture.

Steps or procedures for brining fish:

● Firstly, an accurate amount of salt is measured and dissolved in water to create the brine. The
salt concentration is critical, as it impacts preservation effectiveness and fish flavor. A precise
salt-to-water ratio ensures optimal results.
● Secondly, prepare enough brine to fully submerge the fish, ensuring even exposure for
consistent salt and brine component penetration.
● In addition, make sure that the fish is soaked in the brine for at least an hour to ensure it
absorbs enough salt and flavor-enhancing elements, thereby preserving the texture and taste.
● Control the brining temperature, ideally keeping it below 40 degrees Fahrenheit (4.4 degrees
Celsius), to prevent bacterial growth that could compromise preservation.
● Brine similar sizes and types of fish together to ensure uniformity, resulting in even
preservation.
● After brining, establish the foundation for effective preservation by imparting flavors,
reducing moisture, and deterring spoilage microorganisms during sun drying. These
meticulous steps make brining integral to successful fish preservation.

(e) Smoking.

Smoking has been a traditional method employed for the temporary preservation of fish. The
sequential stages involved in the fish smoking process are vital, not only for ensuring safe
conservation but also for enhancing the development of desirable flavors and aromas.Various types of
fish, including carp, suckers, catfish, salmon, trout, and chubs, can be effectively smoked. The fish is
meticulously layered within dugout pits or on platforms, often within compact compartments housed
within brick-built ovens.The application of intense heat from burning wood creates the hot smoke
essential for fish drying, facilitating the preservation process.

Procedures or steps in the fish smoking process:

There are various methods applied in the fish-smoking process:

● Ensure a consistent heat treatment by placing the freshly caught, dressed fish, whole or
filleted, into the smoking chamber. It's imperative to use thoroughly prepared fish.
● Once ready, introduce the fish to the smoker when the air temperature reaches 100 degrees.
Throughout the smoking process, carefully monitor the air temperature, allowing it to
gradually climb to 225 degrees.
● The fish's internal flesh must attain a temperature of 180 degrees and remain at this level for
30 minutes.
● After smoking, it's advisable to store the smoked fish in a refrigerator and consume it within a
month to maintain its quality and freshness.
(f) Canning

Canning is a meticulous preservation process for fish that commences with a thorough cleaning and
expert splitting of the fish. Subsequently, the fish undergoes a series of carefully crafted brine
solutions, comprised of water and salt, to preserve and enhance its flavor.Following brining, the fish
is rinsed in clean, cold water for about an hour to eliminate excess salt and impurities. Once brining
and rinsing are completed, the fish enters a drying phase to remove excess moisture, which is vital for
preventing bacterial growth during storage. When suitably dried, the prepared fish is precisely packed
into cans designed to create a sealed, protective environment, safeguarding the fish from external
contaminants and air, both potential causes of spoilage.The fish-filled cans then undergo a heat
treatment, serving two crucial purposes: the eradication of any remaining harmful microorganisms
and the extension of the fish's shelf life. Finally, post-heat treatment, the cans are sealed under
pressure, maintaining sterility and preventing the re-entry of microbes or air.Through these
meticulous steps, the fish within the cans remains safe, flavorful, and ready for consumption over an
extended period, establishing canned fish as a convenient and dependable food choice.