FISH PROCESSING

is a way of preserving fish and at the same time improving their quality. In the process, the properties of
the fish change.

There are many ways to process fish. Some methods such as salting and drying have been used since the
ancient times, long before modern technology was introduced. Others involved the use of chemicals
and electrical devices. But whatever process is used, the fish to be processed should always be fresh.

Different Methods or Techniques of Fish Processing

Salting
Salting is the process that lowers the moisture or water content of fish and other fishery products to a
point where microorganisms cannot live and grow. Sodium chloride, or salt, improves fish texture
because it firms up the fish. Salt partially dehydrates the fish and kills the bacteria.

Three Basic Methods of Applying Salt to Preserve Fish

Pickle Salting – cover the fish with salt and pack them in layers in watertight containers. This forms the
pickle that serves as the saturated brine solution that covers the fish completely.

Brine Salting – immerse the fish in a saturated solution made up of 25 parts of salt and 100 parts of
water. Brine salting is done only as a temporary way to preserve fish before they are dried, smoked, or
processed.

Dry Salting – run granular salt on the fish. The proportion of salt to fish varies from 10% to 35% of the
fish weight.