Fish products and Byproducts Technology

Unit 1 - Traditional methods of fish preservation

2.2.1. Salting
Salting refers to addition of salt or soaking the fish in brine solution. Salting practiced as such or in combination with drying or smoking and is considered a practice as old as drying.
What is basis of preservation by salting?
When salt introduced into the flesh in sufficient quantity, it delays the activity of bacteria or even inactivates them and reduce enzymatic action by reducing the water activity.

What are all the Advantages of salting?

• Low cost of production
• Easiness and compatible with other preservation methods such as drying and smoking
• Does not require any special equipment
• Finished product does not required any special storage facility
• Any type of fish, preferably, low and medium fat fishes
• Product has good shelf life
• Nutritionally comparable with other preservation methods