To obtain high quality preservation results, good treatment is required during the preservation process, such as: maintaining cleanliness of materials and tools used, using fresh fish, and clean salt (Rusiman, 2008). “Studying modern ethnographic examples contributes to our understanding of fish preservation techniques used by ancient humans for long-term storage,” Cooke said. Drying outdoors under the sun is possible in some places. Learn more about traditional food preservation methods below! Salt curing is an important method of preservation. Salting fish dries the flesh because it draws out moisture, and so prevents bacterial growth. Fishermen, fish processors and traders in many countries often rely on simple low cost equipment and live and work in remote areas where basic services and facilities are not available. Salt was also used in conjunction with other methods of preservation, such as drying and smoking. Often neglected or underestimated, salt is essential to seasoning food, an ingredient missed when it's underused and detested when it's overdone. There are several methods of salting food, most importantly “to taste. If you are planning to store foods at room temperature, prepare them with boiling vinegar or salted water first. The oldest methods to preserve fish are by salting or dehydrating the food. In cooler climates, water is removed using dehydrator machines. They may also lack knowledge, skills and the ability to invest in new equipment and ideas. Traditional fish preservation methods have been practiced for centuries (Ayinla and Okomoda, 1997) Neiland (1991) reported that traditional fish processing methods including smoking, char burning and sun-drying and post harvest losses persist in Lake Chad. Saltfish is a preserved fish with all the water removed. Traditional practices such as exposing fish for long periods to weather elements coupled with traditional methods of preservation (hot smoking, sun-drying, and deep frying) and poor storage are subjecting fish to different kinds of degradation. Krase-man (2005) has reported that people from all cultures in the world over 3.1 Overview. Thus, the traditional fish preservation method could be applied to other economic important fishes where the cold facility is limited for fish preservation. ... meats, vegetables, fish, and herbs. Dry salting This is the most widely used method of fish curing. The fish is then washed clean. Lastly, their results reveal the antiquity of traditional butchering methods practiced in coastal sites, which resemble those observed in Egyptian reliefs from over 4,000 years ago. Vacuum Packing: This works by removing the oxygen. The preservation of fish is effected by smoke only in this method, and it is best to use coconut husks which should burn very slowly so that the fish is dry sm o ked after 48 hours. Fish preservation traditionally aims to reduce water content in the fish body, so as not to provide opportunities for bacteria to breed. 3.1 Overview. Drying methods that depend on high temperature treatment have been found to trigger lipid oxidation and result in off flavored fish products. It is traditional method of preservation of fish plasticized as such or in combination with drying or smoking. If you want to save your own excess catch or harvest. Today these classic techniques are favored for their unique trans-formative effects in diverse preparations. Salting and Sun-Drying Preserve Fish. 6 DIY Food Preservation Methods to Try In today’s day and age, “food storage” refers to your pantry, refrigerator, and freezer. 1. 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