One of the most traditional uses of salt in fisheries is fish preservation. Salting is a method used to extend the shelf life of fish and seafood by reducing water content and inhibiting bacterial growth. There are two main salting techniques:
These methods help in distributing fish products to remote areas without refrigeration facilities.
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Salt is widely used in aquaculture to prevent and treat fish diseases. It acts as an antiseptic that helps eliminate parasites and harmful microorganisms. Some common applications include:
In aquaculture, maintaining optimal water conditions is crucial for fish health. Salt helps regulate the osmotic balance in fish, reducing stress and promoting better growth. It is particularly beneficial in freshwater aquaculture systems, where a small amount of salt can stabilize water chemistry and reduce toxicity from harmful substances.
Salt plays a vital role in the fisheries sector, from preserving fish to disease control and water quality management. Its cost-effectiveness and efficiency make it an indispensable resource for fishermen and aquaculture practitioners worldwide.
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