Conclusion

Based on results of this study, it was determined that galunggong is a species that is
better suited to the dry salting method. The texture of the dry salted fish was good, and salt was
accumulated on the surface, making the flesh of the fish hard. Fish that had been wet salted in
brine were of lower quality than fish that had been dry salted. However, a significant
disadvantage of this traditional processing is the lack of regular operating procedures, which
impacts the quality of cured goods. The acceptable limit for fresh fish and within 8 hours for
delayed fish.

Summary

Dry salting and wet salting are the two fundamental techniques of preserving food with
salt. Salt, at suitable amounts, inhibits bacterial development while simultaneously assisting in
the dehydration process. Salting is frequently done before other techniques of preservation or
preparation, such as smoking, although it can also be done just to enhance flavor. Dry salting is
used to pull moisture out of food, which aids in the reduction of bacterial development. Brining is
a wet treatment that is similar to dry salting. The brine, a flavored solution of salt, takes moisture
out of the shellfish and penetrates it. Bacterial growth is also inhibited by the salt and sugar.