METHODS OF FISH PRESERVATION

1. Fish Curing
It includes all the methods of fish
preservation except refrigeration and
canning. It is the process of preservation
by the use of preservatives and other
chemicals for the purpose of keeping fish
and other fishery products fresh for future
use.
Examples of fish Curing
Types of Fish Curing
A. Salting is the application of salt
to product. It is considered the basis
of all methods of fish preservation

Salt is the colorless or white

crystalline compound known
chemically as sodium chloride
(NaCl) occurring abundantly in
nature, both in solid form and in
solution.
 Factors Affecting Salting

Pure Salt is the better quality

a. Composition of salt. It is soft and flabby and
has yellowish white color.
Salt Impure Salt is firm and rusty
in color.
 Its condition makes the certain
object require enough quantity
and quality of efforts to produce
b. Temperature the favourable state. High
temperature makes salt dissolve
faster, permitting a rapid
penetration of the product with
salt.
 c. Methods of Salting
 Kench Salting  Dry Salting to
Make Brine
 c. Methods of Salting
 Brine Salting  Fermenting
 d. Methods of Cleaning
 Whole Fish  Splitted Fish
 d. Methods of Cleaning
 Gutted Fish
 It defines how required
salt is needed and
depends on how the
e. Size of the Fish speed of salting occurs.
The small sized of fish is
salted faster than larger
size of fish
f. Storage of Fish
B. Drying and Dehydration is the
lowering of water content of the
product to a degree where
bacteria cannot grow and
reproduce with the aid of heat.

 Drying known as natural

drying used.
 Dehydration is of chemical
devices to provide artificial
heat for drying.
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