Fish products and Byproducts Technology

Unit 1 - Principles of Fish Preservation

1.5.7. Boiling
The action of boiling fish in water at normal temperatures and pressures denatures (cooks) the proteins and enzymes and kills many of the bacteria present on the fish. The normal spoilage that occurs in a dead fish is thus stopped or drastically reduced. Often salt is added before, during or after processing; high levels of salt in the final product will help to extend the shelf life.