2. SALTING
Salting has a preserving effect as it extracts water from the
fish muscle and transports salt into it.
Procedure:
•First, you need to remove the internal organ and clean the
fish.
•Second, roll the fish in salt and layer in the crock, adding
salt to the bottom and between each layers.
•And lastly, place a weight on the fish to submerge them in
the brine and to prevent spoilage.
3.
4. DRYING
Drying is a method of food preservation that works by removing
water from the fish, which inhibits the growth of microorganisms.
Water is removed by evaporation.
Before drying the fish
(1)You must remove the internal organ and wash the fish
(2)Make a brine solution.
(3)Soak the fish in saturated brine for 10-12 hours
(4)After soaking, drain the brine fish.
(5)Arrange the fish in the drying tray.
5.
6. SMOKING
Steps for safe smoked fish
•Use freshly caught, dressed fish, whole or filleted.
•Wash fish thoroughly.
•Fish for smoking must be brined.
•Place short stem of meat thermometer in thickest portion of flesh of
largest fish.
•Put fish in smoker when air temperature is 100 F. (You need a second
thermometer to measure this.)
•During smoking, air temperature should rise to 225 F.
•Fish flesh should reach 180 F and be kept there for 30 minutes.
7.
8. CHILLING
•Sufficient ice must be used to maintain fish temperature at 0°C. For longer trips
more ice than fish is needed, more than the usual 1:1 ice: fish ratio
•The arrangement of ice and fish must be in such a way that accumulated water,
blood and slimes can be drained easily.
•Ice and fish should be placed alternately to avoid localized heating. Fish must
be sufficiently surrounded with ice on sides, top and bottom.
•When packing mixed fish, big fish must be placed at the bottom and small fish
on top. Fish with delicate skin should be packed on top of fish with scales.
•Gutted fish must be filled up with ice in the belly cavity and must be arranged
with belly down in a slanting position inside the container.
9.
10. FREEZING
Fish for freezing should be as fresh as possible.
•Before freezing the fish, wash fish and remove scales by scraping fish gently from tail to
head with the dull edge of a knife or spoon.
•Fat fish should be dipped for 20 seconds in an ascorbic acid solution made from 2
tablespoons crystalline ascorbic acid to one quart of cold water to control rancidity and
flavor change. Lean fish may be dipped for 20 seconds in a brine of ¼ cup salt to 1 quart of
cold water to firm the fish and to decrease drip loss from thawing.
•Place unwrapped fish in the freezer to freeze. As soon as it is frozen, dip fish in near-
freezing ice water.
• Place fish again in the freezer a few minutes to harden the glaze. Take fish out, and repeat
the glazing until a uniform cover of ice is formed.
•Wrap the fish in moisture-vapor resistant paper or place in freezer bags, label and freeze.
11.
12. CANNING
Procedure:
•Remove head, tail, fins and scales.
•Wash and remove all blood.
•Split fish lengthwise, if desired.
•Cut cleaned fish into 3 ½ inch lengths.
•Fill pint jars, skin side next to glass, leaving 1-inch headspace.
•Do not add liquids.
•Adjust lids and process.
13.
14. PICKLING
General method for precooked pickled fish
•Soak fish in a weak brine (1 cup salt to 1 gallon of water) for 1 hour.
•Drain the fish.
•Pack in heavy glass, crock, enamel or plastic container in strong
brine (2 ½ cups salt to 1 gallon of water) for 12 hours in refrigerator.
•Rinse the fish in cold water. Cut into serving-size pieces.
•Combine the following ingredients in a large pan or kettle. This
makes enough for 10 pounds of fish.
15. •Bring to a boil.
•Add fish and simmer for 10 minutes until fish is easily pierced with a fork.
Don’t overcook.
•Remove fish from liquid and place on a single layer on a flat pan.
•Refrigerate and cool quickly to prevent spoilage.
•Pack cold fish in clean glass jars adding a few whole spices; a bay leaf, freshly
sliced onions and a slice of lemon.
•Strain the vinegar solution, bring to a boil and pour into jars until fish is
covered.
•Seal the jar immediately with two-part sealing lid, following the
manufacturer’s instructions.
•Pickled fish must be stored in the refrigerator as stated in general directions.
