fish curing


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fish curing.

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 rehydration slow, other preservation methods are more common.
References in periodicals archive ?
We hear much of Model Farms, Model Technical Schools, and why not a Model Fishing Settlement set up on the most modern fish curing lines with experts to train men to go out and show by practical demonstration how best to do their work.
The Chinese fish curing establishment identified there is the only one located during extensive field research in eastern Victoria.
This suggests the system was devised to continuously drain the swamp, effectively creating a dry working area for the fish curing establishment.
An 1880s photograph of Shaving Point at Metung shows a very small portion of a Chinese fish curing camp in which long, low-level drying racks can be seen (Caire 1886).
Despite the importance of fish curing since prehistoric times, information on methods of the industry is scattered and exact data are lacking.
The fish curing industry of the North Atlantic coast of North America dates back at least to the year 1500.