The Evolution of Fishing Due to the Impact of Preservation Technology
It’s hard to imagine food in just about any culture without the addition of fish and other seafood products. Whether it’s traditional fish and chips, a delicious snoek braai, or even calamari takeaways, fish products have been part of our culinary tradition for as long as people have roamed the earth. Now, this is certainly an expected culinary development early on in areas close to water and where fishing was prevalent, but it’s only thanks to the evolution of preservation methods that this dietary addition could spread to other regions across the world.
In fact, one can comfortably go as far as stating that the fishing and seafood industry would not be where it is today without the aid of modern preservation methods. Without these constantly evolving methods of keeping fish and seafood fresh and edible, the majority of the inland areas would simply not be able to partake in the delicacies provided by the oceans.
The impact of these preservation methods, however, reaches much further than mere convenience. It plays a vital role in global food security, as well as the sustainability and growth of the fishing industry as a major contributor to the global economy.
From the earliest days of fishing, a variety of preservation methods were applied to help keep food from spoiling – both to be able to save it for times when food sources were scarce, and to avoid people from falling ill. These early methods are often still used today and include variations on well-known approaches such as:
- Freezing or refrigeration – By decreasing the temperature, it is possible to slow down the metabolic activity of microbial processes. An approach as simple as distributing ice around the fish can be highly effective for storage or transport.
- Drying – Removing the water from the food product can help to preserve it for longer. Sun and wind drying have been used since ancient times.
- Salt – Certain fish products are cured using dry salt to preserve it for consumption at a later stage.
- Smoking – This is another method used for the curing of fish products, although, with the advancement of technology, this technique is nowadays mainly for taste rather than preservation.
- Heating – The application of heat (through cooking) can help to sterilise fish products and extend its rack life, but only for a short period.
Today, we use a selection of techniques combined with innovative additives for the successful and safe preservation of a variety of fishing products. Established in 1983, Tequisa has been manufacturing food preservation for the commercial fishing industry for close to four decades. We’ve continuously pushed the benchmarks in the industry, developing over 100 products during this time. These include a range of additives to preserve the colour, texture, taste, and hygiene of a wide range of seafood products.
If you’re a supplier in the fishing industry, get in touch with our team at Tequisa to find out more about our extensive range of food preservation solutions. We’re here to help you get your products to your consumers safely and in top condition, no matter where in the world they may be.
