Salted fish is a food made from fish meat that is preserved by adding lots of salt. With this method of preservation fish meat usually rotted in a short time can be stored at room temperature for months, although usually should be closed tightly. In addition, marinated fish meat will last longer and avoid physical damage due to insect infestation, caterpillar flies and some other destructive microorganisms.
The Process of Making Salted Fish
Various types of fish commonly marinated, both ground fish and sea fish. These fish are collected in a container and then sprinkled or immersed in a concentrated salt solution. Large fish are usually split or chopped first so salt can easily seep into the meat.
Due to the difference in concentration and osmotic pressure, the salt crystals will draw the liquid cell in the fish meat out of its body. Meanwhile, salt particles seep into fish meat. This process lasts until the balance of salt concentration is reached outside and inside the meat.
High salt concentrations and shrinking of cell fluids will stop the autolysis process and inhibit bacterial growth in fish flesh.
After that, these fish are dried, boiled or fermented to increase their durability.
