Salted fish processing
Salted fish processing . Fish is a very nutritious food, which under special living conditions when there are difficult situations can be used fresh, salted or smoked.
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- 1 Processing
- 1 Conservation methods
- 2 Smoked fish processing
- 3 The steps to follow to smoke these fish are
- 4 Brined
- 5 Sources
To salt fish, the species Shark , Tilapia , Amura and tench must be chosen , and the processing is carried out as follows: first, the fish is headed and gutted, trying to eliminate 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 with which two Pencas are obtained . 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 proportion 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 the salt. It is left to rest for 48 hours and then, drying the salting process ends, the salt is brushed and the fish is washed with a 15% brine, to then be dried in the sun, the fish is washed in the salt itself formed by the salting operation.
It will be packed in wooden or plastic tanks, adding salt in a 1 by 2 ratio, 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 conservation) .jpg
The fish can be smoked cold or hot, cold smoking is the one treated, the next step is salting, this process can be through a … water, and physicochemical, it provides other advantages derived from weight reduction, Salting and brining 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 opened in the form of stalks
The Jurel can be prepared in fillets or beheaded and clean viscera
Only. The sardine will be prepared only headed and clean of entrails. The Eel will be skinned and sectioned into logs.
The Shark meat will be cut into narrow strips measuring 30x4x2 cm.
To carry out this process, a brine is prepared 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 stand according to the following table:
- Small tilapia (23 cm) from 15 to 20 minutes
- Medium tilapias (23 to 35 cm) from 25 to 30 nm
- Large tilapia (35 cm) from 35 to 40 nm
- Horse mackerel without head and without viscera 15mn
- Horse mackerel fillets from 1 to 15 mn
- Sardines 5 mn
The Shark cut into small strips is soaked 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 Dried for 1 to 2 hours with a temperature ……………………… ..of 60 to 70C
- Smoked from 5 to 8 hours with a temperature ………… .. from 100 to 120 G
- For the shark meat strips the temperature will not exceed 80 C as the meat can detach
- Dry 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, should be dried again at low temperatures (40 to 50 C), in order to prolong its durability.