(introduction...)

This chapter describes fish salting, drying and fermenting techniques. Fish salting and drying are described with sufficient details to allow processing on the basis of the provided information. On the other hand, fermenting techniques are only briefly described as fermented fish products are mostly consumed in Asia where the techniques are fairly well mastered.

This chapter contains six main sections. The first five sections refer exclusively to salted and/or dried fish, and cover fish preparation (Section I, including gutting and splitting techniques), salting techniques (Section II), drying techniques (Section III), packaging and storage of dried/salted fish (Section IV) and methods of preparation of specific fish products (Section V). The last section deals exclusively with fish fermenting techniques.