Salted fish processing . Fish is a very nutritious food, which can be used fresh, salted or smoked under special conditions of life when there are difficult situations.
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- 1 Processing
- 1 Conservation methods
- 2 Smoked fish processing
- 3 The steps to follow to smoke these fish are
- 4 Pickled
- 5 Sources
For salting fish, the Shark , Tilapia , Amura and Tench species must be chosen , and the processing is carried out as follows: first, the fish is decapitated and gutted, trying to remove all the remains of blood clots by washing them with water. potable. In the case of the Shark, the skin is removed.
Once the fish are prepared, the Penca cut is made . In the Tilapia and Amura species, the cut is made along the spine, obtaining two Pencas . In the case of the Shark, fillets with an approximate thickness of 2 to 2.5 cm will be made. The Pencas or fillets are salted with common salt in the following way: salt in a ratio of 1 to 3, that is, one part of salt to three of fish.
A layer of salt is placed in the bottom of the container, then a layer of fish (stalks or fillets) and so on, trying to make the last layer of salt. in each litter the fish must be well covered by salt. Let it rest for 48 hours and then, drying the salting process ends, brush the salt and wash the fish with a 15% brine, and then be dried in the sun, wash the fish in the dead salt itself formed by the salting operation.
It will be packed in wooden or plastic tanks, adding salt in a ratio of 1 by 2, that is, one part of salt for every two of fish. It is covered and can be kept at room temperature for a week.
Salting method (Fish preservation) .jpg
Fish can be smoked cold or hot, cold smoked is that treated, the next step is salting, this process can be by means of … water, and physical chemistry, provides other advantages derived from weight reduction, . salty and brine are the main applications of salt.
Smoked fish processing
The different marine and freshwater species that can undergo a traditional smoking process in order to maintain their nutritional values are the following: Tilapia , Carp , Amura , Horse mackerel , Sardine , Eel and Shark .
The steps to follow to smoke these fish are
First the fish is cleaned, the head is removed and the viscera are removed, scaling and washing in drinking water and then prepared according to the species: Freshwater species can be filleted or cut open pencas
The Jurel can be prepared in fillets or beheaded and clean viscera
Only. The Sardine will be prepared only decapitated and cleaned of viscera. The Eel will be skinned and cut into logs.
Shark meat will be cut into narrow strips of 30x4x2 cm.
To carry out this process, prepare a brine with common salt in the proportion of one part of salt to three of fish . The brine is applied at 21% in a ratio of 1.5 parts of brine to 1 of fish and then it is left to rest according to the following table:
- Small tilapia (23 cm) from 15 to 20 minutes
- Medium tilapia (23 to 35 cm) from 25 to 30 minutes
- Large tilapia (35 cm) from 35 to 40 mn
- Horse mackerel without head and guts 15mn
- Horse mackerel fillets from 1 to 15 minutes
- Sardines 5 mn
Shark cut into small strips is immersed for 10 minutes in a 10% brine and 2% vinegar . The fish is then smoked using a wood or charcoal fire for the time indicated in the following tables:
- Smoked fish Drying for 1 to 2 hours with a temperature ……………………… .. of 60 to 70C
- Smoked for 5 to 8 hours with a temperature ………… .. of 100 to 120 G
- For shark meat strips the temperature will not exceed 80 C since the meat can come off
- Dried smoked fish Time in hours Temperature in C Drying I 2 to 4 80 Drying II 1.5 to 2 90 to 100
- Smoked 4.5 to 10 80
- Dried smoked fish, if it has not been consumed after a week, must be dried again at low temperatures (40 to 50 C), in order to prolong its durability.