Friday, March 2, 2018

Storage of salted fish

Fish has been salted for centuries as a way to preserved it. In the days of the Atlantic slave trade, the slave price was paid in Spanish coins, or salted fish.

Salted fish was also used to feed the slaves on the Middle Passage. Salted fish are obtained by salting fresh, deep frozen or frozen fish. Salted products include: herring, anchovies, saithe, cod salmon, tuna and roe or caviar.

Storage of salted products depends on salt concentration, moisture content and temperature. Storage life may be up to 1-2 years under certain conditions.

Salt cod, which has moisture content of 40% or higher should be held at temperatures of 40 °F (4.4 °C) or slightly below since it is subject to spoilage through bacterial growth.

On the other hand, well-dried salt cod and certain types of salted and smoke herring (which have dried during smoking) may be held at room temperatures without spoilage.
Storage of salted fish
at
Labels: ,

Popular Posts

  • Main ingredient in shark fin soup
    A symbol of wealth and of health, shark fin soup is a popular soup or stewed item of Chinese cuisine usually served at special occasions suc...
  • Whitestar cardinalfish
    These small, reddish fishes are abundant on the reef but not readily seen because they drift well to the rear of caves and crevices and do n...
  • Fly Fishing
    Fly Fishing Copyright © 2008 www.markinglisblog.com The Rod In fly fishing a fly fisherman's tackle will comprise of a rod, reel, line, ...
  • The Past of Fish as a Major Food Source
    The Past of Fish as a Major Food Source Although the utilization of fish as a major food source has been recorded since historic times, the...
  • The Cod
    The Cod Cod are found on both sides on both sides of the Atlantic and are most plentiful around Norway, Iceland, Newfoundland, Nova Scotia, ...
  • Society and Culture
    Herd mentality—also known as mob or crowd mentality—refers to the tendency of individuals to align their thoughts and actions with those of a larger group,...