Canning and Fish Packaging Technology

Unit 3 - Unit operations in canning

3.2.1.4.Brining
Brining is an operation where the dressed fish is dipped in saturated brine solution for 8-15 minutes depending on the thickness of dressed fish, brine temperature and nature of fish. Brining removes blood, dirt, slime and other undesirable materials attached to fish. Further brining helps in improving the texture of meat by removing moisture.