In this presentation, we will find that there are different strategies to salt fish such as Packing Sardines and Herring and Nutritional Value.

1. Salting of Fish

2. What is the meaning of Salting of Fish ?
• Salting of Fish is a traditional processing method in most countries of the world.
Very often salting is used in combination with drying and smoking . The presence
of sufficient quantities of common salt (sodium chloride) in fish can drastically
reduce bacterial action. When fish are placed in a strong solution of salt (brine)
which is stronger than the solution of salt in the fish tissue, water will pass from the
tissue into the brine until the strength of the two solutions is equal. At the same
time, salt will penetrate into the tissue. This phenomenon is known as osmosis. A
concentration of between 6 and 10 per cent salt in the tissue will prevent the activity
of most spoilage bacteria.

3. For Example:-
- Sardines :

4. Sardines
• Sardines are small, oily fish that belong to the family called “Clupeidae”.
They are also known by the name pilchards in some places. They generally
come as canned fish and they are commonly known as canned sardines.

5. Nutritional Value
1. Reduces Inflammation & Risk of Disease.
2. Provides Many Essential Vitamins and Minerals:-
-Vitamin B12
-Selenium

6. Nutritional Value
3. Protects Bone Health with High Levels of Calcium & Vitamin D
4. Defends Against Mood Disorders Including Anxiety & Depression
5. Controls Blood Sugar Levels
6. Helps with Feeling Full & Promotes Weight Loss
7. One of Most Sustainable and Least Contaminated Sources of Fish

7. Its Methods
Scale and Fillet
layer in salt
Press and
cover with foil & fridge
cover with oil

8. • Scale and Fillet:
You can get the fishmonger to do this, make sure he’s thorough they’re a bit fiddly to scale once
they’ve been filleted.
If you’re doing it yourself use a fish scaler. Or, if you haven’t got one of those, the back of the knife
to scrape them off. Rinse the fish and feel using your knife to see if there are any left.
• Layer in salt:
Mix the salt, paprika and garlic together and put a layer of the mix in the bottom of the larger box.
About 1mm thick is fine. Put the first layer of fillets in skin side down. Then give them a generous
dusting of salt, remember, you want to use all the salt mix up by the time all the fillets are in the box. Put
the next layer of fillets in, and do the same again. Press them down with your hands to make sure they
are tightly packed (without damaging them of course). Keep going until all the fillets are packed in, and
the final layer of salt goes on the top. Cover with cling film.

9. • Press:
Place smaller tupperware box lid on top of the fish inside the box. The lid will even the pressure of
whatever you use as a weight.
• cover with foil & fridge:
Cover the whole thing in foil to keep things tidy and place in fridge with weight on top. The weight
will keep the fish submerged, as the sardine fillets give up water. Leave them like that for 4-5weeks.
• cover with oil:
After the curing period unwrap the box, drain the brine that will have built up and replace it
completely with oil. The oil acts as a seal, keeping the air (an oxidant) away from the fish and
preserving them, in combination with the reduced water content.

10. Packing Sardines and Herring
Delivery
Packing
Pre-cooking
Seaming
Retorting
Packaging

11. To Conclude
Definition of The Salting of Fish
Sardines
Its Nutrition Value
Salting Methods
Packing Sardines

12. References
• http://www.nzdl.org/gsdlmod?e=d-00000-00---off-0cdl--00-0----0-10-0---
0---0direct-10---4-------0-1l--11-en-50---20-about---00-0-1-00-0--4----0-0-
11-10-0utfZz-8-
00&a=d&c=cdl&cl=CL1.91&d=HASH01a11195b85f57fd26bdc34e.5
• http://www.healthbenefitstimes.com/sardine/
• https://draxe.com/sardines-nutrition/
• http://www.ferdiesfoodlab.co.uk/2014/08/experiment-recipe-salted-
sardines.html?m=1

13. Thank you 