Professional paper
THE CLASSIC WAY OF FISH PROCESSING
1998, 56 (1) p. 23-37
Đurica Kalember, Tatjana Jelen
Abstract
Today's population faces great difficulties in fish marketing, although it is very valuable food. The classic supply with fresh fish has little influence on its consumption, which is not remarkable anyhow. Therefore one shulud be reminded on the classic, almost forgotten, ways of fish processing that can substantially increase fish assortment and improve its distribution. After cleaning and cutting the fish (primary procedures in its processing), comes salting, after which the salted fish can become an end-product or it can be one of many semi-products in the fish production chain. The most common methods of fish salting are dry-salting, dry-wet-salting (Greek-Dalmatian) and wet-salting (pickling). The aim of fish drying is its dehydratation. Our country has the experience of traditional drying, sun-drying and natural drying of fish. Each of these has its own special qualities, depending on the fish species and the drying temperature. Smoked fish gets a very distinctive and spicy aroma and a specific colour. There are two kinds of smoking - cold and warm - based on the smoke derived from burning some special trees or, lately, from smoke preparations. Marinades are old procedures of fish processing in acetic acid and specific spices which can be prepared cold, fried or cooked. Fish-roe of some specific fish species has a special value and is considered a delicacy. The most precious black caviar is derived from the sturgeon roe and some of its related species.
Keywords
fish processing, drying, salting, smoking, marinade, roe production