"Preserved fish" redirects here. For the American merchant, see Preserved Fish. For preservation efforts for fish populations, see fish conservation.
An ancient basin for fish preservation in Tyritake, CrimeaA fish-drying rack in Norway
Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption.[1][2] Ancient methods of preserving fish included drying, salting, pickling and smoking. All of these techniques are still used today but the more modern techniques of freezing and canning have taken on a large importance.
Fish curing includes and of curing fish by drying, salting, smoking, and pickling, or by combinations of these processes have been employed since ancient times. On sailing vessels fish were usually salted down immediately to prevent spoilage; the swifter boats of today commonly bring in unsalted fish. Modern freezing and canning methods have largely supplanted older methods of preservation. Fish to be cured are usually first cleaned, scaled, and eviscerated. Fish are salted by packing them between layers of salt or by immersion in brine. The fish most extensively salted are cod, herring, mackerel, and haddock. Smoking preserves fish by drying, by deposition of creosote ingredients, and, when the fish are near the source of heat, by heat penetration. Herring and haddock (finnan haddie) are commonly smoked. Kippers are split herring, and bloaters are whole herring, salted and smoked. Sardines, pilchards, and anchovies are small fish of the herring family, often salted and smoked and then preserved in oil. Fish are dried under controlled conditions of temperature, humidity, and air velocity. Since the dried product is relatively unappetizing and rehydrating slow, other preservation methods are common.
^M.N., Moorjani (1998). Fish Processing in India. New Delhi: ICAR.
^Charls L., Cutting (2002). Fish Processing and Preservation.
Fishpreservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science...
Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting...
Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from...
had easy access to salmon. Prior to canning, fish were salted to preserve them. Through preservation, fish could be transported and sold large distances...
A fish fillet, from the French word filet (pronounced [filɛ]) meaning a thread or strip, is the flesh of a fish which has been cut or sliced away from...
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years.: 234 It is used as a staple...
seasonings and other flavorings. "Preservation of marine products is of great importance to the coastal poor. Preserved fish products ensure adequate protein...
Fish oil is oil derived from the tissues of oily fish. Fish oils contain the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid...
eaten. These food preservation processes can include adding salt, nitrates, nitrite or sugar, can involve smoking and flavoring the fish, and may include...
among the most common food allergens. Despite the name, shellfish are not fish.[citation needed] Most shellfish are low on the food chain and eat a diet...
the preservation of surplus fish (particularly those known as "kips," harvested during spawning runs), kippering has come to mean the preservation of any...
method of preservation. This salted fish method is considered 'dry preservation', while the Pindang method is often called 'wet preservation'. After being...
all fish roe. Also, a significant amount of vitamin B12 is among the nutrients present in fish roes. Roe from a sturgeon or sometimes other fish such...
The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the...
Fish pie, also known as fisherman's pie, is a traditional British dish. According to Cook's Illustrated, the dish likely was created as a dish for Lent...
Fried fish is any fish or shellfish that has been prepared by frying. Often, the fish is covered in batter, egg and breadcrumbs, flour, or herbs and spices...
Yukola (Russian: юкола, Nivkh: ма) is dried fish or a dried reindeer meat, a way of food preservation used by the peoples of Eastern Siberia and Russian...
refrigeration, salting and smoking were the principal preservation methods available. Historically in England, this fish was not preserved, but was consumed only in...
cooked by baking, frying (e.g., fish and chips), grilling, poaching (e.g., court-bouillon) or steaming. Many of the preservation techniques used in different...
Salted fish, such as kippered herring or dried and salted cod, is fish cured with dry salt and thus preserved for later eating. Drying or salting, either...
Surimi (Japanese: 擂り身 / すり身, "ground meat") is a paste made from fish or other meat. The term can also refer to a number of East Asian foods that use that...
Zealand, Australia, the United States, Canada, and South Africa, it is sold in fish and chip shops, and steakhouses. In Britain, it can be found in Mediterranean...
Anchovies are small, common saltwater forage fish in the family Engraulidae that are used as human food and fish bait. There are 144 species in 17 genera...
Indonesian Malay word for sea cucumber teripang. They are dried for preservation, and must be rehydrated by boiling and soaking in water for several days...
fish farming and aquaculture. A better understanding of the hazards of eating raw and undercooked fish and shellfish has led to improved preservation...
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