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Fish preservation is the method of extending the shelf life of fish and other fishery products by
applying the principles of chemistry, engineering and other branches of science in order to
improve the quality of the products.

Preservation methods maintain the quality of fish for a longer period of time.

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1. Avoid exposing the fish to sunlight. Keep them in a shaded area.

2. Ice the fish immediately after they are caught to lower their temperature.

3. Remove the gills and internal organs.

4. Avoid soaking the fish too long in the water after death as this easily spoils the fish.

5. Use mechanical refrigeration if there are facilities.



 


a. Curing

b. Icing

c. Freezing

d. Canning

e. With the use of additives or chemicals

c
  is defined 
the method of preserving fish by means of salting, drying, smoking
pickling.

a.  ² Salt is the preservative agent used to lengthen the shelf life of fish and fishery
products. This is used in almost all methods of preservation except in icing, refrigeration and
freezing.

 

of
 

 1. À ^ salting or dry saltingThe fish is heavily salted with the ratio of 1:7 (1 part fish to
7 parts of salt). Before, they are heavily salted, the fish are soaked in 10% brine to leach
out blood and then half dried for two hours. They are packed in wooden boxes to drain
away. Ex. Some fish commonly kenched are Indian sardinesshort^bodied mackerel
stripped mackereland yellow^striped crevalle

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1. Weigh the fish.

2. Clean the fish and wash them with fresh water. The scale may or may not be removed.

3. Soak the fish in 10% brine, 1 part salt to 9 parts water, for 30 minutes to leach out blood.

4. Half dry the fish for two hours

5. Salt them with the proportion of 1:7 (1 part fish to 7 parts salt).

6. Pack the fish in wooden boxes.

 
 

 

1. Weigh the fish.

2. Clean the fish and if their flesh is thick, make a long deep cut on them.

3. Wash them with fresh water and soak in 10% brine for 30 minutes to leach out the blood.

4. Drain the fish for one hour.

5. Rub thoroughly each fish with salt so that all surfaces are coated.

6. Pack the fish in layers of salt in concrete jar or tank with salt sprinkled between layers so that
the brine formed covers the fish. The proportion of salt to fish is 20% (1 part salt to 4 parts fish),
or 25% (1 part salt to 3 parts fish) by weight.

2.  
 ² . Fish that are commonly brine salted are anchovy and herring.

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1. Weigh the fish and wash them with fresh water.

2. Mix salt with the fish in a proportion of 20% or 25% by weight.

3. Let the mixture stand for 24 hours.

4. Decant the brine formed.

5. Boil the brine formed together with saturated brine for 30 minutes and let it cool.

6. Pack the salted fish in a glass jar.

7. Pour the boiled brine into the salted fish.

8. Place rack and weight on top of the fish to keep them below the surface.

9. Cover the container.

3. c  is the making of fish paste and fish sauce.

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1. Weigh the fish.

2. Cut into small pieces if fish are large.

3. Wash and drain for 30 minutes.

4. Thoroughly mix salt with the fish in a proportion of 1:4 (1 part salt to 4 parts, fish) by weight.

5. Add papain to shorten the fermentation period.

6. Pack the fish in a concrete tank or jar.

7. Store for about a month to a year so that the aroma will develop caused by the breakdown of
fish proteins.

8. Separate the fish sauce from the paste.

9. Extract the fish sauce and pack in bottles.

r r

^ Drying is the process in which moisture is removed by exposure to
natural air current as humidity is regulated by climatic condition. Dehydration is the process of
removing moisture with the use of mechanical device that provides artificial heat for drying.

 



 

1. 
  the method of drying fish  fish sprinkled blended thoroughly
with dry salt before drying   
 


2.  
 the fish are soaked in a
  brine solution for few hours prior to drying
under the heat of the sun.
  |
 

1. 




a. Small fresh fish like herring, sardines and others are weighed then washed thoroughly with
marine water.

b. Remove the viscera by ripping out the gills through the operculum, making sure the isthmus is
not destroyed.

c. Wash again with marine water.

d. Dry salt or brine the fish. In dry salting the fish are sprinkled and blended thoroughly with dry
salt with the ratio of 1:3 or 1:4. Let the mixture stand for 5 to 7 hours for it to undergo osmosis.

e. Rinse the salted fish in water.

f. Place the fish in a woven bamboo rack and are dried under the sun for one and a half day.

g. When dried, weigh the dried fish and place in clean wooden boxes ready for market.

2.  

a. Medium^sized fresh fish such as short bodied mackerel, striped mackerel and others are
weighed and washed with marine water.

b. Split the fish and remove the viscera.

c. Wash them again with marine water.

d. Salt the fish, dry or brine, with the same proportion and let it stand for 5 to 7 hours.

e. Rinse with fresh water.

f. Place in a woven bamboo rack and dry under the heat of the sun.

g. When dried, weigh and place in clean wooden boxes ready for market.

 

|
 

. Fresh fish like yellow fin tuna and sharp^nosed shark are weighed and washed with
freshwater.

2. Cut into fillets.

3. Washed again and soak in 20% brine solution for !hours.

4. Precook for 30 minutes.

5. Lay on aluminum trays and place inside an oven for artificial drying.

6. From the oven, dehydrated fish meat are packed in plastic bags ready for market.

. Smoking ² This is the method of preserving fish by applying smoke with the aid of
salting, drying and heat treatment. Smoked fish.

Types of smoking

a. D

 ^ This is a slow type of broiling where fish are placed near the fire at
smoke temperature.

b. "

 ^ The fish are placed away from the fire at a distance of almost two
meters with a smoke temperature ranging from 32°C to 43°C.

|
 



1. Weigh and wash the fish with fresh water.

2. Remove the viscera by ripping out the gills. See to it that the isthmus is not destroyed.

3. Rewash the fish with freshwater.

4. Soak the fish in saturated brine solution for 2 hours.

5. Pressure cook or brine cook or boil in a 10% brine solution for 10 minutes.

6. Lay the precooked fish on bamboo racks and dry in a shady place for 1^3 hrs. or until the
pellicle forms on the surface.

7. The fish are cooled smoke at a temperature of 32^43°C for 7 to 14 days. Apply thin smoke
during the first two days, and thick smoke for the remaining days.

8. The smoked products are weighed and packed in wax paper ready for market.

Smoke^producing materials: sawdust, corn cobs, rice hull, guava leaves, coconut husk, dried
sugar cane stakes, pili nuts shell, and tea leaves

d. Pickling ² This method of preserving fish is usually done in making appetizer which
is considered semi^preservation because its shelf life is short. This method is used for
home consumption only.
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6


întroduction

In previous chapters we found out that all food products we eat today are processed. After food is
cooked or harvested it goes through different procedures called food processing. Different
chemicals, called food additives, are added to food to make it taste better or look more appealing.
Different food additives and preservatives can also make food easier to store and transport. This
chapter looks at food preservatives and colourings and why we use them.

cood preservatives

People have been using natural food preservatives like vinegar, sugar, salt and alcohol for
centuries. They change the acidity of food, creating a less suitable living environment for
spoilage^causing bacteria. At first, people used food preservatives to safely store their crops for
later. Today, preservatives and additives are used to prevent food from spoiling, to make it look
more appealing for customers and to enhance its colour and taste. Food like bread, fruit,
vegetables and fresh meat might look like it has been harvested or produced just hours ago, but
all these products have been preserved by using food additives, called food preservatives.
Preservatives can be categorised into three general types.

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Sulphur dioxide is one of the most common food preservatives today. It is a colourless gas and it
smells like burnt matches. It is used a lot because it does all the above^mentioned jobs well and
at the same time.

Some food preservatives have to be made in a science lab and some are formed naturally. For
example, the common preservative propionic acid is an organic acid. It forms naturally in
strawberries, apples, violet leaves, grains and cheese. This acid kills bread moulds and some
other types of bacteria.

Nitrites are preservatives that are often used to preserve fresh meats. Nitrates are salts of nitric
acid. These salts kill meat^loving bacteria. They also make cured meats look pink and appetising.

Food additives are chemicals added to food to keep it fresh or to enhance its colour, flavour or
texture. By law, food additives must be listed on the food package label. Sometimes the name of
the additive is spelt out in full. And sometimes it is represented by a number.

All food additives do different jobs and are used on different types of products. Some additives
prevent food from becoming lumpy and smelling bad. Others make it look more appealing or kill
bacteria that spoil it.




cood colouring and additives

Hundreds and thousands, sprinkles, pink doughnut glazing and colourful lollies have all been
coloured with food dyes but some of the modern food colourings are much less obvious.

Sometimes food colourings are used to enhance food's natural colour and make it look more
appealing for the consumer. They are also used to restore the colour that has been lost during
food processing.

Like food preservatives, food colourings are extracted from plants or made in a laboratory.
Caramel is a very common natural food colouring. It is made by heating sugar until it turns
brown.


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cood additives: for and against

In the past few years, food colourings have been studied, criticised and argued over a lot.
Different organisations have different opinions, and different scientific experiments and research
led to different conclusions.

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There are more arguments against food additives than there are for using them. Eating colourful
food is very healthy but only if these colours were created by nature. Big, colourful super salads,
bright, fresh, dried or stewed fruit and interesting meat and vegetable stews are much better for
you than unnaturally brightly^coloured doughnuts, fizzy drinks, lollies and cakes.

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