Fish preservation
From Wikipedia, the free encyclopedia
| fishing |
|---|
 |
| fish processing |
| fish factories |
| factory ships |
| preservation |
| slurry ice |
| fish flake |
| gibbing |
| salted cod |
| unsalted cod |
| dried shrimp |
| Allan McLean |
|
|
| fish products |
| marketing |
| fishing industry |
|
|
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 methods 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.
See:
- Haddock: Arbroath Smokie (lightly smoked).
- Herring: kipper (salted and smoked), surströmming (fermented), rollmops (pickled), soused (salted).
- Salmon: smoked salmon, cured salmon, and gravlax (fermented).
- Cod: stockfish (air dried), lutefisk (soaked in lye).
In the past, fishing vessels were restricted in range by the simple consideration that the catch must be returned to port before it spoils and becomes worthless. The development of refrigeration and freezing technologies transformed the commercial fishing industry: fishing vessels could be larger, spending more time away from port and therefore accessing fish stocks at a much greater distance. Refrigeration and freezing also allow the catch to be distributed to markets further inland, reaching customers who previously would have had access only to dried or salted sea fish.
Canning, developed during the 19th century has also had a significant impact on fishing by allowing seasonal catches of fish that are possibly far from large centres of population to be exploited. For example: sardines.
 Fish packed in ice. |
 Canned fish. |
 Salting of fish in factory. |
