Types of Seafood Preservation and Their Purpose
Long before humans learned to modify the environment to further their goals, they were content to adapt their needs to suit their environment. Once aware of the dangers of food spoilage, desert dwellers learned to preserve meat by drying it in the sun to avoid possible food shortages later. By contrast, the inhabitants of Arctic regions, whose diet included fish, soon discovered the benefits of freezing. Along with salting, these methods are still used for seafood preservation today.
Dried fish is regarded as a delicacy and forms the basis of numerous dishes popular in many Asian countries. It is reconstituted with boiling water before use. Bacalhau is a name given to salted cod and used in many enjoyable Portuguese recipes, while smoked herring remains a popular breakfast dish in several countries. However, each of these methods alters the appearance, texture, and taste of fish to varying degrees. By contrast, maintaining these qualities is widely regarded as an equally important requirement of modern seafood preservation technology.
However, these additional criteria do not detract from one overriding need. Fisheries must take steps to ensure that fish, crustaceans, and molluscs are safe to eat when they reach the consumer and for as long as possible after that. Both formalin and chlorine are widely used for this purpose but have their drawbacks. While both can affect the taste of fish, chlorine poses no significant risk to consumers. However, formalin has been cited as a possible cancer risk and may also reduce immunity. Fortunately, there are safer, natural seafood preservation compounds for inhibiting bacterial growth in landed fish. For example, citric acid extracted from lemon and other citrus fruits and its derivative, trisodium citrate.
Despite the warning adage, most of us still tend to judge a book by its cover. When shopping at the local fishmonger, we recognise that the lingering aroma of saltwater is a sign of freshness. However, today, we more often purchase our hake fillets and cod stakes, pre-wrapped from a supermarket freezer and smelling only of plastic. Consequently, we have little option but to rely on its appearance and the best-before date displayed on the packaging. But for suitable seafood preservation products, those pink frozen prawns and colourful salmon steaks would, almost certainly, look far less appetising.
Even on the fishmonger’s slab, if a red roman or orange roughy lacked its usual bright colouring, not many fish lovers would buy it. Prawns are another marine delicacy whose colour we tend to regard as an indication of freshness. However, the post-mortem action of certain enzymes on amino acids produces a black pigment that first presents as spots on the head and tail before spreading throughout the body. Natural seafood preservation techniques inhibit this process. Although the blackening, known as melanosis, is harmless and does not affect the prawn’s taste, consumers judge by appearances and will invariably avoid these unsightly crustaceans.
Some fish can tend to become dehydrated when frozen, while others may become soggy. Fading is yet another visual cue that is sure to deter shoppers. Safe, effective remedies are essential to ensure customer satisfaction and a thriving fishing industry. To benefit from more than thirty years of industry experience and proven, internationally approved seafood preservation products, talk to Tequisa.
