Fish curing is an old industry in the Philippines.

It is defined as the method of preserving fish by means

of salting, drying, smoking, and pickling. This processing method was commonly used in the past when
techniques and equipment were not yet developed. There are three basic principles involved in fish
curing.
1. Removal of water so that microorganism cannot grow and multiply.
2. Addition of preservatives during the process.
3. Rendering enzymes to be inactive.
Salting
This method of preserving fish is done by adding salt to the fish until it seeps through the flesh
forcing out water from the fresh. The salt takes the place of the extracted water and ties up the
remaining water molecules, thereby making the microorganism inactive. This method is called osmosis.
Salt has been used for preserving fish for many years because it inhibits the growth of harmful
bacteria. But too much salt makes the fish unpalatable, so fish today is only lightly salted.
Methods of Salting
1. Dry salting or Kench curing – This is done by directly applying granules of salt to the fish. The
surface of the fish is completely covered with salt.
2. Brine salting – this is a solution of salt and water. The fish submerged for several hours
depending upon the amount of salt required. Brine salting is a preliminary treatment to
drying and smoking.
3. Salting to make brine – this is similar to Kench curing except that the brine is not allowed to
drain. The salted fish is kept in a barrel or any container that can hold the natural brine
formed.
4. Fermentation – this is a process of salting small fish such as: anchovies (dilis), tunsoy,
kalaso, and galongong.
Steps in salting fish
The process of salting fish is influenced by weather, size, and species of the fish and the quality
of salt used. Start by salting small lots of different varieties of the available fish. By salting small
amount of fish at first, you will learn how much time is required for each step. Salted fish, if properly
packed to protect it from excessive moisture, will not spoil. So, the quality and cleanliness of the fish
should be observed.

 The quality of the fish to be salted – the fish must be top quality; salting will not help poor
quality, old, or rotten fish.
 Cleanliness in all operations – all water used must be unpolluted; all waster must be
removed from working and drying areas; whatever comes in contact with the fish, including
all the equipment, must be kept clean.
Caution: start by salting nonfatty, white-meated varieties of fish. The salting lf fatty fish
brings up problems of nonacidity, rusting, and spoilage which can be handled well after you
have an experience in salting.
Tools and equipment used in salting.
1. Fish scaler – this is used to remove the scaled of the fish.
2. Knives – these are used for cutting and eviscerating the fish.
3. Measuring spoons – these are used to measure the preservatives or ingredients needed.
4. Oil drums – this is used as a container to keep salted fish during the process.
5. Salinometer – this is used to measure the salinity or concentration of brine solution.
6. Wooden basin – this is used in mixing salt and fish.
7. Wooden vat – this is used for brine salting large quantities of fish.
8. Wooden basket or kaing – this is used in carrying or transporting fish materials and finished
products.
Drying
This is the oldest method of preserving fish. This is done by exposing the fish to the heat of the
sun or by using mechanical kiln or driers. There are three method used in drying.
Methods of drying
A. Sun drying – the fish is sliced and spread on a tray or mat and exposed to the sun to dry.
Dried fish
1. Wash the fish thoroughly. Soak in 10% of brine for 30 minutes to leach out the
blood.
2. Remove the viscera by opening and squeezing the belly cavity.
a. Place the fish on its side on the cutting board, then take the fish by the tail
firmly in your hand and begin cutting the bottom of the belly with a fillet
knife. Now slit the stomach from bottom bum to gills below the neck. Then
cut from the top of the fish’s gills down to the neck bone, then behind the
fish’s gills until the gills are free from the fish.
b. Pull up on the loose gills with your fingers, and then start pulling down
towards the bottom of the fish. All the entrails should come out in one shot
as shown in the illustration.
c. Wash the fish under the water and scrub out the chest cavity with one of you
thumbs until all the extra blood and guts are washed away.
3. Soak fish in brine solution (9-parts water; 1-part salt)
4. Put the fish in concentrated brine solution from 12 to 25 hours depending on the
size of the fish.
5. Arrange fish in single wire screen or bamboo racks.
6. Dry under the shade or under the sun.
7. Turn every two hours daily.
8. Pack in basket when dry.
Dried squid
1. Wash squid well in ordinary sea water or diluted salt solution.
 2. Drain the squid well and then arrange on split bamboo racks to dry under the sun.
3. Turn over once or twice daily to dry evenly. The squid is already dry and assumes a
leathery texture and a reddish brown color.
B. Artificial heat – the fish is dried by exposure to hot air in an oven or in constructed drier.
Steps in artificial dehydration
1. Wash the fish thoroughly. Soak in 10% brine for 30 minutes to leach out the blood.
2. Remove the viscera by opening and squeezing the belly cavity.
3. Soak the fish in 10% brine solution for 3 to 6 hours to partially extract the water
content of the fish.
4. Precook the fish for a short period of time depending upon the size of the fish.
5. Arrange the precooked fish on trays and racks. Place the fish in an oven or artificial
dehydrator to dry under a controlled temperature.
6. Pack in basket when dry.
Tools and equipment used in drying
1. Anemometer – this is used in determining the velocity of the wind in sun drying.
2. Bamboo basket – this is used as containers of dried fish products.
3. Bamboo tray – this is used for holding fish when drying.
4. Drying platform – this is used in holding trays and racks when drying fish.
5. Drying shed – this is used to protect dried fish from the rain.
6. Oven – this is used for artificial sun drying.
7. Psychrometer – this is used to measure the relative humidity of the air when sun drying.
8. Salinometer – this is used to measure the salinity or concentration of brine solution.
Smoking
This is a process of exposing the fish to wood smoke until it is golden brown. Wood smoke
contains chemicals that destroy the bacteria which cause spoilage. Smoking is advantageous because it
requires only a minimal preservative, gives an attractive appearance, and adds a distinctive flavor and
attractive color to the fish. Smoking is a combination of other methods of fish process such as sun
drying, brining, and boiling.
Types of smoking
1. Hot smoking or barbeque smoking – this is a slow type of broiling where the product is put
in close proximity to the fire and the fish is cooked as well as saturated with smoke.
2. Cold smoking – the temperature of 90 degrees to 110 degrees F is used in contrast to the
150 degrees to 190 degrees in hot smoking.

Storing
 This is another way of preserving fish. Low temperature is employed bringing down the body
temperature of the fish lower than temperature which is 27 degrees C. when this is done, spoilage is
slowed down. There are two methods of storing fish using low temperature.
Methods of storing
1. Chilling – this is storing the fish to a very low temperature without freezing it. Ice is an ideal
medium and is the cheapest and most commonly used. It has a great cooling capacity and
can cool quickly as it comes in contract with the fish. Ice flakes or crushed ice completely
surrounds the fish and when it melts, it washes off the slime and bacteria on the surface of
the fish.
2. Freezing – this method is employed for large storage of fish. The temperature is lowered
more than the temperature required in chilling. In freezing, the water is crystalized. The
reasons for freezing are –
 When the fish is to be exported.
 For longer storage of about a month or more, and
 When fishing for many days and the fish landing is far from the fishing ground.
Pickling
This method of preserving fish involves treating the fish with vinegar and spices. The different
methods of pickling fish are: kilaw, marinating, and balao-balao. Kilaw is treating the fish with vinegar,
garlic, and ginger. Marinating is soaking the fish in calamansi juice, soy sauce, garlic, and black pepper.
Balao-balao is treating the fish with salt, ground spices, and more lime.
Basic ingredients in pickling
1. Vinegar – it enhances the quality and prolongs the freshness of the fish. It gives flavor and
makes the fish crisp. In selecting vinegar make sure that it is not diluted or low in grain
strength as this does not have preserving power. A vinegar too low in grain strength will
cause the pickles to soften. However, if the vinegar is too high in grain strength, the product
will shrivel. The best grain strength should be 40 to 60 or 4% to 6% acidity.
2. Sugar – it adds sweetness to the fish. The amount of sugar depends upon the kind of pickle
to be produces. Less sugar is added to sour pickles; more sugar is added to sweet pickles.
3. Spices – these include whole cloves, whole spice, celery seeds, mustard seeds, cinnamon
sticks, pepper corn, and other ingredients that will improve the taste of fish product. Care
should be taken in using fresh spices.
Pointers in pickling.
1. Choose only fresh, firm products of best quality.
2. Do not delay pickling to conserve freshness.
3. Use a container stone crock or clean paraffined wooden container for curing or
fermentation.
4. Cook pickles in a kettle made of enamel ware, glass, or stainless steel.
5. Use a wooden spoon or stainless spoon for stirring.
6. Use modern pickle recipes and follow suggested procedures.
 7. Taste the pickles before storing them
Problems in pickle making
1. Soft pickles – this is caused by an organism, bacillus vulgaris, which develop during
fermentation when the brine is weak. Another cause is the use of vinegar low in grain
strength.
2. Slimy brine – this is due to the development of encapsulated bacteria during fermentation
when is too low in salt and acid contents.
3. Black discoloration this is due to the formation of iron sulfide or due to a soluble pigment
formed by a bacillus nigfieans.
4. Slippery pickles – this usually occurs during the initial stage of fermentation when not
enough acid has been produced.
5. Shriveled pickles – this is due when the pickles are placed at once in heavy syrup, too strong
brine, or too strong vinegar concentration.
Canning
This is the preservation or sterilization of food in hermetically sealed can or container by
heating it evenly at a temperature and for a period of time enough to destroy any yeast, mold, and
enzymes or make inactive that cell of bacteria for a definite period of time.
Packaging
It lengthens the life of food in packaging material should be considered.
Common packaging materials
1. Wooden boxes and wooden barrels – these are good protection against compression and
breakage and for greater capacity in storing both solids and liquids.
2. Drums and pails – these are highly resistant to compressions and can contain many kinds of
materials.
3. Acetate – it is resistant to dimensional change such as size, shape, length, and width.
Pointers in fish preservation
In preserving fish, the following pointers should be considered:
1. Preserve only fresh and quality fish
2. Prepare your equipment and materials for preservation.
3. Work quickly to preserve the freshness of the fish.
4. Follow the procedures given for processing the product.
5. Make sure that the cans and jars are hermetically sealed.
6. Store in a cool dry place.