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Salting of Fish
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- 2. What is themeaning 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.
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- 4. Sardines • Sardines aresmall, 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. ReducesInflammation & Risk of Disease. 2. Provides Many Essential Vitamins and Minerals:- -Vitamin B12 -Selenium
- 6. Nutritional Value 3. ProtectsBone 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 andFillet layer in salt Press and cover with foil & fridge cover with oil
- 8. • Scale andFillet: 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 smallertupperware 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 andHerring Delivery Packing Pre-cooking Seaming Retorting Packaging
- 11. To Conclude Definition ofThe 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
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