Methods of salting

TLE 8

1. METHODS of salting

2. 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.

3. 2. Brine salting This is a solution of salt and water. The fish is submerged for several hours depending upon the amount of salt required.

4. 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.

5. 4. Fermentation This is a process of salting fish such as anchovies ( dilis ), tunsoy , kalaso ang galunggong .

6. Tools and equipment used in salting

7. Fish scaler Used to remove the scales of the fish

8. knives Used for cutting and eviscerating the fish.

9. Measuring spoons Used to measure the preservatives of ingredients neede

10. Oil drum This a container to keep salted fish during process

11. salinometer Used to measure the salinity or concentration of brine solution.

12. Wooden basin Used in mixing salt and fish.

13. Wooden vat Used to brine salting large quantities of fish.

14. Wooden basket or kaing Used in carrying or transporting fish materials and finished products.