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Luten JB, Jacobsen C and Bekaert K (2006) Seafood research from fish to dish: quality, safety and processing of wild and farmed fish Wageningen Academic Publishers. ISBN 978-90-8686-005-0. Pearson AM and Dutson TR (1999) HACCP in Meat, Poultry and Fish Processing, Volume 10 of Advances in meat research, Springer. ISBN 978-0-8342-1327-2.
To ensure long-term preservation, the solution has to contain at least 20% of salt, a process called "heavy salting" in fisheries; heavy-salted fish must be desalted in cold water or milk before consumption. If less salt is used, the fish is suited for immediate consumption, but additional refrigeration is necessary for longer preservation. [7]
Charcuterie – Branch of cooking of prepared meat products, primarily from pork; Cured fish – Fish subjected to fermentation, pickling or smoking; Curing salt – Salt used in food preservation; Fermentation in food processing – Converting carbohydrates to alcohol or acids using anaerobic microorganisms; List of dried foods; List of smoked ...
These food preservation processes can include adding salt, nitrates, nitrite [1] or sugar, can involve smoking and flavoring the fish, and may include cooking it. The earliest form of curing fish was dehydration. [1] Other methods, such as smoking fish or salt-curing also go back for thousands of years. The term "cure" is derived from the Latin ...
An effective method of preserving the freshness of fish is to chill with ice by distributing ice uniformly around the fish. It is a safe cooling method that keeps the fish moist and in an easily stored form suitable for transport. It has become widely used since the development of mechanical refrigeration, which makes ice easy and cheap to produce.
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]
Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.
Canned or tinned fish are food fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food , and provides a typical shelf life ranging from one to five years.