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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.3. Brine salting

In brining, or brine salting, the fish are immersed in a solution of salt and water. By varying the strength of the brine and the curing period, it is possible to control the salt concentration in the final product. The method is commonly used in developed countries when a smoked product is to be made and the salt concentration required in the final product must be lower than 3% (e.g. as for hot-smoked mackerel). Brine salting may be used advantageously in developing countries as the process is more uniform and controlable than the dry salting techniques.

A fully saturated brine contains about 360 g of salt to each litre of water (3 lb 10 oz of salt per Imperial Gallon). A sack of salt should be hung in the brine to ensure that the latter remains at full strength. Full strength or saturated brine is called a 100 brine. A 10 brine - which is made up by mixing 1 part of 100° brine with 9 parts of water - is sometimes used to soak fish before salting.