lautnusantara.com - Fish salting is a method of preserving fish that has been used for thousands of years. It involves adding salt to fresh fish to reduce the moisture content in the fish and prevent the growth of damaging microorganisms.

The fish salting method has several advantages that make it popular in the fish preservation process. Here are some of the advantages of the fish salting method:

1.    Increases shelf life
Fish salting is one of the most effective preservation methods as it reduces the moisture content in the fish. By reducing the moisture content, the growth of microorganisms that spoil the fish becomes more difficult, thus the shelf life of the fish is significantly increased.

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2.    Extends shelf life
Compared to other preservation methods, such as refrigeration or freezing, salting fish can extend the shelf life of fish over a longer period of time. If the fish is properly preserved, salted fish can last for months or even years depending on the type of fish and storage conditions.

3.    Minimizes nutrient loss
Although the salting process changes some of the organoleptic properties of fish, such as flavor and texture, it allows the fish to retain most of its essential nutrients. The beneficial vitamins, minerals and omega-3 fatty acids in fish are usually preserved in good amounts after salting.

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4.    Easy distribution
Salted fish is lighter in weight and smaller in size compared to fresh fish. This makes the distribution of salted fish from producers to consumers easier and more economical. In addition, since it does not require active refrigeration, transportation costs can also be reduced.

5.    Wide range of utilization
Salted fish can be used in various types of dishes and foods. Salted fish can be used as an ingredient for soups, gravies, grilled dishes, stir-fries, and various other dishes. This gives greater flexibility in the use of salted fish in different types of dishes.

While the fish salting method has many advantages, it is important to remember that the processing of salted fish should be done with care and attention to hygiene and sanitation factors to avoid contamination and health risks.

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