Description
Techniques for preserving fish
Technical
Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption. Ancient methods of preserving fish included drying, salting, pickling and smoking. All of these techniques are still used today but the more modern techniques of freezing and canning have taken on a large importance.
Science
Primary Reaction
Lipid oxidation
Sensory Profile
Aroma ()
Wine Analogy
Like aged sherry with nutty oxidized notes
Coffee Analogy
Similar to wet-processed Ethiopian coffee with fermented fruit notes
Perfume Analogy
Reminiscent of oceanic ambergris accords in marine fragrances
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced