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