Michigan State University Extension
Preserving Food Safely - 01600581


General Information                                         

     Salting  is  an ancient procedure  for preserving  fish
that was introduced  to  the  Great  Lakes area  by northern
European immigrants.  Salted  fish  was commonly consumed by
travelers and during the summer.                            

     Salt  preserves  fish by removing water from the  flesh
and tying up the remaining water so that spoilage  organisms
cannot use it for growth.   If enough salt is used, the fish
may  keep  for  as  long as a year in  a  cool,  dry  place.
Salting  is  one way to store fish until you  are  ready  to
smoke or pickle them.                                       

     If  you  are salting less than 50 pounds of  fish,  you
will need no special equipment,  just a sharp knife and a 2-
to  4-gallon nonmetal container- a stone  crock,  wooden  or
food-grade plastic tub with a lid.                          

     Salt  should be pure and clean.   Iodized table salt is
not recommended.   Use a  high-purity  pickling  or  canning
salt available at many grocery stores.                      

     Salt brine penetrates lean fish better than oily  fish.
Oily  fish  become  rancid  more  readily  than  lean  fish.
However, oily fish can be excellent when salted.            

     The salting method is the same for all fish.           

Go To Top of File        MSU Extension Home Page        Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact . Please read our disclaimer for important information about using our site.