CULINARY INFO
Fish : Preserving
"DISCLAIMER"
The information contained here is supplied for your interest only and further research may be required.
I have gathered it from many sources over many years. While I attempt to insure they are crossed referenced for accuracy,
I take no responsibility for mistakes - additions or corrections are welcomed.
Fish
PACKAGING AND PRESERVATION METHODS
Preservation
Because of the very nature of fish; having such a short 'shelf life' when fresh, they are often preserved for consumption at a later date. They may be preserved by the following methods :
Freezing
The fish is usually frozen at sea on factory ships, though they may also be frozen as soon as the trawlers reach port, the former being the best method.
Canning
Oily fish are usually used for canning: tuna, salmon, herring or sardine. They would be canned either in their own juices , in oil or in a tomato based sauce.
Salting
Some fish are preserved in salt, and are mainly used in Asian, Japanese or Mediterranean cuisine.
Curing
Fish fillets are cured by by covering them in a salt and sugar mixture, with the addition of fresh herbs. The fillets may be left to cure from a couple of hours to a full day depending on thier size. An example of this method is the dish called 'Grav Lachs'.
Pickling or marinating
Normally this method of preservation for commercial purposes is reserved for shellfish, but in Europe many fish are pickled, marinated or soused: mackerel, herrings (rollmops).
Cold Smoking
This process is done at a controlled temperature of 33°C. The fish are hung well away from the heat source, so the flesh may slowly smoke without cooking. Salmon and Tuna are examples of this.
Hot Smoking
This type of smoking is done at temperatures between 70 and 80° C. In hot smoking, the fish are hung more or less in direct with the heat source so that the flesh is cooked and smoked at the same time. The English kippers and eel are examples of hot smoking.
In both hot and cold smoking the fish are usually soaked in a salt brine for 30 minutes to 2 hours and then dried before the smoking process.
