Dry Fish

2.cleanliness in all operations - all water used must be unpolluted; allwaste must be removed from working and drying areas; whatever comes incontact with the fish, including all the equipment, must be kept clean.

1. The quality of the fish to be salted - the fish must be top quality; salting will not help poor quality, old or rotten fish;

A. Experience. Salting,one of the oldest methods of preserving food, is an art as well as ascience. The process of salting fish is influenced by weather, size andspecies of fish and the quality of salt used; therefore, experience isneeded to adapt the process outlined here to your situation. Start bysalting small lots of different varieties of the available fish. Bysalting small amounts of fish at first, you will learn how much time isrequired for each step. Salted fish, if properly packed to protect itfrom excessive moisture, will not spoil.

Sundry manual process