1. TRADITIONAL METHODS OF FISH PRESERVATION

2. INTRODUCTION
Preservation is the processing of foods so that they can be stored longer.
Because most of these products are readily available only during certain seasons of the year and because fresh food spoils quickly, methods have been developed to preserve foods.
Fresh fish will spoil very quickly. Once the fish has been caught, spoilage progresses rapidly.

3. PRESERVATION METHODS
The choice of a preservation method depends on the product, the desired properties of the product to be stored, the availability of energy sources (wood, gasoline, oil, electricity, sun), the storage facilities, possible packaging materials and the costs involved for each method.

4. Salting of fish: Inexpensive when salt is cheap; no energy required; storage at room temperature; reasonable quality; long storage life; nutritional value reasonable.
Drying of fish: Inexpensive; no energy required; little equipment needed; dry and/or airtight storage required; quality and nutritional value reasonable with good storage
Smoking of fish: Inexpensive; little energy required; fuel must be present; little equipment needed; quality and nutritional value reasonable.
Fermentation of fish : Often cheap (local techniques); no energy needed; taste and odour often changed; storage life varies from short to long depending on the fermented product; nutritional value often high.

5. Marinating of fish: Inexpensive; no energy required, give typical marinated odour and flavour, limited shelf life (semi - conserve), high grade raw material and strict hygine is prime requirement.