Safe Seafood Preservation Methods for Fresh Fish
For most consumers around the world, a fish’s journey starts at the supermarket and ends on their plate. Pop it on the frying pan, or in the freezer for later use – easy. Without seafood preservation technology, the preservation of your dinner would be a lot more complicated. The longevity of the seafood’s freshness and readiness to eat has a lot to do with the method of preservation. Fish and other seafood are especially prone to spoilage in a short period of time if left untreated. When it comes to fish preservation, top quality fresh fish are essential for safe fish preservation. Below, we have listed some of the most popular seafood preservation methods that are done worldwide.
Before attempting to do any of the below-mentioned food preservation methods, it is crucial that you have correctly educated yourself to handle and thoroughly clean the fish after a catch.
Freezing Fresh Fish
Freezing your fish is definitely the most convenient and easiest way of preserving seafood. The extreme low temperatures that you store the fish in will slow down the action of enzymes and the reproduction and growth of microorganisms which can cause rot. Be sure to store your fish in an airtight container to avoid any undesirable flavours that may be caused by being in the freezer for too long. It is imperative to note that one should never refreeze fish. Once it has defrosted, you should cook the entire fish to avoid possible food poisoning.
Salting Fish
Salting has been a proven method of preserving food over the decades. Ultimately, the sole purpose of salting a fish is to remove some of the water in the fish flesh. The water is then partially replaced by salt. The reduction of water and the added salt then reduce the microbial and enzymatic activities, preserving the fish for longer. In order for a fish to be cured correctly, it undergoes a biochemical process that is called “ripening” until the entirety of the fish has reached the required salinity, texture, and odour.
Drying Fish
As mentioned above, water plays an important part in the growing of bacteria in the fish flesh and the preservation of your seafood. When using drying as a method of preserving, the removal of water prevents bacterial growth. Although the traditional drying method involved sun and wind for effective evaporative drying, many countries have perfected the art of the controlled artificial dehydration of fish, which allows them to use drying as a method of preserving regardless of what the weather is like.
Tequisa Seafood Preservation Technology
At Tequisa, we manufacture food additives for the commercial fishing industry and continue to raise the benchmark in seafood preservation technology by developing over 100 products that cover the demands of the food industry. The company manufactures processing aids under strict quality control procedures within EU, FDA-USA, FAO, and WHO regulations.
For any further assistance or information, be sure to contact us on our website or request a quote here.
