Exclusive insight into the fish special: Preserving fish
In order to have enough food available for a whole year, people have always had to preserve food. Organic substances are subject to chemical changes brought about by air, temperature, enzymes, the growth of microorganisms or insect infestation. Smoking, salting, drying, acidifying, boiling and freezing are intended to prevent or at least delay these processes. They are also suitable methods for preserving sensitive, perishable foods, including freshly caught fish.
Drying fish is one of the oldest forms of preservation.
dry
Drying fish is one of the oldest forms of preservation. The principle of preservation is based on simply removing water from the substance, so that the decomposition process is inhibited. The ancient Egyptians are said to have used this technique to preserve their fish from the Nile. Dried fish is known to us as stockfish or klipfish. The fish's head is cut off and the entrails removed. To preserve the fish as stockfish, two specimens are tied together by their tails and hung over sticks to dry. In principle, it is sufficient to dry fish if there is a few days of sunny weather, temperatures are between 25 and 30 °C and the humidity is low. A warm wind
promotes the process. Drying in the oven or special drying machines, however, is independent of the weather, although higher temperatures (50–70 °C) can be used here. The stockfish is also salted before drying to remove water from it.
Curing or salting
Salting fish is also a very old method of preservation. It is said to have been invented by a fisherman from Flanders named Willhelm Brökel in the 14th century, from whose name the term "salting" was derived. In Bavarian and Austrian-speaking areas, this process of preserving fish using salt is also known as "suring". Today, "salting" is usually only used in connection with meat, as nitrite or saltpeter is added to the salt. Fish preserved using salt is also colloquially referred to as "pickled" or simply "salted fish". In contrast to meat, fish is only treated with sea salt or simple table salt. The salt draws water out of the fish and also makes the residual moisture unsuitable for microorganisms. To preserve fish using salt, it is layered in a suitable container, with salt sprinkled between the layers. The top layer is often weighted down, which is intended to make it easier for the salt to penetrate the cells. For example, anchovies, herring, sprats or sardines are preserved in barrels, although the development should be checked regularly in the beginning, as fish treated in this way can leak out, especially under the weight. This must be skimmed off, otherwise it will go rancid and the whole can of fish could spoil. If no more secretions leak out, the fish can be kept for a very long time in the container, which should now be sealed airtight.
A fish preserved with salt is also colloquially referred to as “pickled” or simply “salted fish”.
When smoked, the fish stays juicy and is then suitable for immediate consumption.
Smoking
Smoking food is probably one of the oldest methods of preserving food in human history, along with drying and salting. And even today, in the age of deep-freeze storage, smoking has not gone out of fashion. This process not only makes food last longer, it also enhances its taste in a very special way. This preservation process keeps the fish juicy and is then suitable for immediate consumption...
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