1. Processing of fish

2. Fish belongs to a diverse class , pieces
containing hundreds of species.
Few species of fish are edible, and very
delicious in taste
Fish get spoiled very fast due to availability of
nutrients for the micro organism which
contaminate it

5.  The dictionary meaning of the word “preserve”
is to keep safe ,retain quality and to prevent
decomposition or fermentation.
 Fish preservation is a method of extending shelf
life of fish and fishery products by applying
principles of chemistry engineering and other
branches of science in order to improve the
quality of products

7. o Avoid exposing the fish to sunlight keep
them in shaded area
o Ice the fish immediately after it is caught
to lower its body temperature.
o Remove the gills and the internal organs
o Avoid soaking the fish too long in the
water after death as this easily spoils the
fish.

8. METHODS OF FISH PRESERVATION
• SALTING
• WET SALTING
• DRY SALTING
• SUN DRYING AND DEHYDRATING
• SMOKING
• CHILLING
• FREEZING
• CANNING
• PICKLING

9. SALTING
 SALT IS PRESERVATIVE AGENT USED TO
LENTHEN THE SHELF LIFE OF FISH.
 SALT IS USED IN ALL PRESERVATION
TECHNIQUES EXCEPT
• ICING
• REFRIGERATION
• FREEZING

11. Wet salting is cheaper , consume less salt.
In wet salting the principle is to keep the fish in fresh
brine for long time and brine must float the fish.
One ratio four part of grounded salt and water is
mixed and salt is dissolved in water by stirring with a
piece of wood.

12.  Equipment needed for it , a container which
can be a tin or drum or barrel etc.
 Fish cutting is necessary if it is large in size.
 Large fish cut in thin fillets and places where
the flesh is thick slashes must be made so that
so that brine can easily penetrate.
 Fish can also be dry salted by adding two ratio
one of fish and salt, on mats or leaves and
juices and slime of fish and brine allowed to
flow away.

13.  Sun drying is a process in which moisture is
removed by exposure to natural air current as
humidity is regulated by climatic conditions.
 Dehydration is a process of removing moisture by
a mechanical device which provides artificial
heat for drying

20. Freezing is more effective than chilling.
Freezing is achieved by a mixture of ice and salt.
At 0℃ temp.the frozen fish is wrapped in a cover of
moisture proof paper or glazing the fish with water to
prevent rancidity
This layers protects against:
 exposure of fish fat to the atmospheric oxygen

22. Canning process is
Effective
Costly
Gives good end product , better in taste.
Fish retains its original flavor

23. first step • Fish is cleaned
2nd step • Cut in to pieces of suitable size.
.3rd step • Pieces are brined or pickled
4th step
• Preliminary cooking is carried out.
5th step
• Cooked pieces are put in cans.
• Final cooking for sterilization of fish at temp 110 ℃ and can then
finally sealed

24. Shelf life of canned
product depends up on
Quality of raw
material and
vaccum created in
sealed cans

26. • It is easy method of preservation
• Pickled fish should be stored at 40 ℉
• Refrigerate the fish during all stages of
pickling.
• All species of fish can not pickled.

27. • Fresh fish
• Water
• Vinegar
• salt

28. DISSTILLED
WATER
DISTIILLED WHITE
VINEGAR + 5%
ACETIC ACID
PICKLING SALTS IN
REFINED FORM
FRESH
FISH

30. References
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• .

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