The Nature and Purpose of Fish Preservation
For millennia, the seas have provided humans with a varied and bountiful source of food. Over the years, the desire for seafood has seen the growth of a global fishing industry with a current annual turnover of around $250 billion. Experts anticipate that figure will almost double by 2026. For some, the ocean’s bounty consists of luxuries like oysters and lobster, while for some island nations, it is virtually the sole source of protein. To the industry and consumers alike, fish preservation has become a crucial requirement, given the vast capacity of modern trawlers and the extended periods they now spend at sea.
The kabeljou, calamari, and swordfish steaks we all enjoy arrive on the supermarket shelves and fishmongers slabs in pristine condition. Responsible handling assures us of food that is as tasty and healthy as it is nutritious. However, in their natural environment, marine creatures are invariably hosts to an assortment of bacteria and parasites from which the saltwater serves to protect them. One purpose of fish preservation measures is to ensure the landed catch is free of any microorganisms. Without such actions, the untreated catch could begin to decompose and even threaten the health of consumers.
In practice, these microscopic creatures are not the only potential source of spoilage. Even when free of microbial life, animal tissues undergo post-mortem degradation due to the action of naturally occurring chemicals in their cells. One of the more apparent effects of this activity is the formation of blackened areas in prawns. Other natural substances can assist fish preservation by inhibiting this somewhat off-putting discoloration known as melanosis. In fairness, the blackening is purely a visual effect and has little impact on the prawns’ taste or texture. Nevertheless, consumers expect the bright pink or pristine white flesh that they associate with freshness and quality. Anything that fails to comply with these expectations will remain unsold.
The industry would quickly decline if too many of its products were unsaleable. Because appearance and texture play such a pivotal role in the consumer’s purchasing decisions, much of the focus of fish preservation techniques centers around conserving or enhancing these two sought-after qualities of seafood.
Once the catch is landed and no longer protected by refrigeration and saltwater, it is vital to conserve its condition to ensure it will fetch a reasonable price at the auctions where discerning agents and retailers gather to inspect and bid for their stock. How post-mortem chemical activity affects marine creatures can differ considerably between species, and so do the methods necessary to inhibit such effects. Furthermore, those involved in developing the products for fish preservation must also ensure that their proposed remedies will have no unwelcome side effects that could pose a threat to the health of consumers.
To ensure product safety, international bodies, such as the WHO, EU, and FDA have published regulations with which manufacturers must comply. The rules govern the identity and quantities of those substances the various authorities approve for this purpose. Tequisa has been serving South Africa’s fishing industry for over a quarter of a century. With a range of more than 100 safe and effective products, Tequisa is an acknowledged leader in the crucially important field of fish preservation.
