YOGYAKARTA The right way to preserve fish can be done, either traditionally or modernly. Both are equally good as long as they are done correctly and accurately. That way the consumption of fish can be done more easily to support the health of the body.
Traditionally, the preservation of fish can be done in several ways, namely as follows, quoted by VOI from various sources.
Wrestling is through the process of osmosis or absorption of water content in fish. Salt is able to dry out microbes that support rot in living things, including fish.
The way to salt fish or other seafood is to smear salt on fish evenly. This method is able to make fish last longer for a matter of weeks.
Fish can last longer by cooling, namely soaking fish in ice water in a vessel or coolbox. This method is done to prevent the growth of bacteria and fungi that make fish rot quickly.
Drying in fish will make it more durable even for one month. Drying can be done by drying fish in the sun. This preservative method is often applied to dry salted fish or salted dry squid.
Sheaving is mostly done by large-scale industries. You can also preservate fish by canning, which is to put fish in sterile and vacuum cans.
The same kind of technique can be done by providing acidic substances or soaking them with vinegar or other spice spices. This process is similar to making pickles.
Smoked fish turns out to be one of the techniques to preserve seafood. The trick is to market fish on smoke that comes from burning wood. Implementation will kill microorganisms.
Caring for fish by swiping is very popular, namely by steaming. But before steaming, the fish must be given salt or turmeric. This method makes the fish last up to a week.
Maybe this method is not so familiar in Indonesian society. Fish fermentation is a biological or semibiological distancing process for complex compounds, especially protein being a simpler compound in controlled circumstances.
The method of fermenting fish can be done in various ways, one of which is by using lactic acid bacteria. Examples of processed fish fermentation such as wadi, haksam, xronto, and anni chao.
In addition to traditionally, fish preservatives can be done in a modern way by utilizing electronic devices. Some ways are as follows.
Wrestling fish by sweeping is a technique that utilizes ultraviolet light or gamma rays to prevent and kill bacteria that cause decay. You can store fish in a place that is capable of emitting light transmitters. This method is usually done by a large-scale factory.
Fishing freeze is one of the easiest ways to preserve fish, namely by placing fish or seafood in the freezer cooling. This is done until the fish hardens and freezes. In this way, the fish can last up to two to three months. You can soak frozen fish in the water at room temperature before processing it.
Those are some of the correct ways of preserving fish, both traditionally and modernly. To get other interesting information, visit VOI.ID.
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