FISH PRESERVATION

Fish Preservation is the method or process of preserving

fish which may either be salting, drying, pickling,
refrigeration, dehydration, smoking, and canning. ( S2D2CPR)
Fish Curing is the study of all methods of fish preservation

except refrigeration and canning. It includes:

Salting, drying, smoking, and pickling
Various combination of these methods
Miscellaneous methods such as the use of vinegar and
fermentation process.
IMPORTANCE OF FISH PRESERVATION
1. To prevent spoilage (maiwasan ang pagkabulok)
2. To preserve fish (upang mapatagal ang shelf-life ng isda)
2 METHODS OF FISH PRESERVATION
A. TRADITIONAL METHODS

3. PICKLING- method of fish preservation with the aid of

vinegar and spices.
4. SMOKING- method of fish preservation with the
application of smoke to the fish.
B. MODERN METHODS

1. REFRIGERATION- process of removing heat in a close

space vessel and maintaining that temperature.
2. DEHYDRATION- process of removing water content on its
constituent element by artificial means.
3. CANNING- application of heat in a hermetically sealed
container at the considerable length of time to kill harmful
2 METHODS OF FISH PRESERVATION
microorganisms.

1. SALTING- process of preserving fish by lowering the

water content through the process osmosis.
Osmosis happens when the moisture int the body of the fish is
removed while salt enter through the skin

2. DRYING - preserves by lowering the moisture content

of the food to a point where microorganisms cant grow and

TRADITIONAL

1. Saltin
g
2. Dryin
g
3. Pickli

MODERN

1. REFRIGERATI
ON
2. DEHYDRATIO
N