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close this bookSmall-Scale Processing of Fish (ILO - WEP, 1982, 140 p.)
close this folderII. SALTING
View the document(introduction...)
View the documentII.1. Kench salting
View the documentII.2. Pickle curing
View the documentII.3. Brine salting
View the documentII.4. Salt quality

II.2. Pickle curing

In pickle curing, a barrel or tank is used to hold the brine which forms as the salt mixes with the water contained in the fish. From 20 to 35 parts by weight of salt to 100 parts by weight of fish may be used depending on the cure required. Fatty fish, such as mackerel, are commonly pickle-cured.

In this salting method, a layer of dry salt is spread over the bottom of the tank upon which the first layer of fish is laid. There is, however, no need to stack fish higher in the centre as drainage is not required. The layers of salt and fish are stacked up, care being taken to ensure that no fish are overlapped without a salt layer between them since this could cause the fish to stick together. As the pile is built up, the salt layers should become thicker. The top layer of fish must be placed skin side uppermost. A wooden cover should be placed on this top layer so that weights can be used to keep the fish below the surface of the brine which forms.

Pickle curing is recommended in preference to kench salting as it produces a more even salt penetration and provides a better protection of the fish against insects and animals since they are covered with brine.