|Small-Scale Processing of Fish (ILO - WEP, 1982, 140 p.)|
|CHAPTER II. SALTING - DRYING - FERMENTING|
There are three main salting methods: kench salting, pickle curing and brining. The first two methods yield fish with a relatively high salt concentration while the third method (brining) is commonly used for products with a low salt concentration. A method used in some fisheries, whereby fish are rubbed with salt and then hung to dry, is not recommended as it does not produce an even cure.