Increasing the shelf life of the fish depends upon the quality of handling and the extent to which atmospheric air is not allowed to contaminate it. Now-a-days the most common forms of Piscean preservation strategies are salting, smoking, pickling and heating. Among the most commonly used is salting. The product is first rinsed with clean water and is then placed carefully between the salt films placed in brine. Such strategies are used to preserve fish that occur mostly in humid areas like herrings and tuna. Another most common form of preservation is drying. This is achieved by placing the fish close to heat. Thereby it increases the deposition of several compounds inside the product that forbids the contaminating agents to enter and destroy the product quality.

Various government agencies and other research institutes have taken things seriously because more than 60% of the export products either end up contaminated or they lose their natural flavour and odour before reaching to the customers. In US alone, such lack of preservation strategies has caused a heavy economic loss over the past couple of years. The economic differences are being taken into consideration more seriously to implement better strategies for the same. New technologies and ideas are being sorted out to develop better preservation tools and techniques in near future.

Tags: ,