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An ancient basin for fish preservation in Tyritake, Crimea A fish-drying rack in Norway. 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 ...
The first industrial-scale fish cannery, a salmon cannery established in 1864 on a barge in the Sacramento River in California. A salmon cannery is a factory that commercially cans salmon. It is a fish processing industry that pioneered the practice of canning fish in general. It became established on the Pacific coast of North America during ...
Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite [1] or sugar, can involve smoking and flavoring the fish, and may include cooking it. The earliest form of curing fish was ...
Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. [ 1 ] Many curing processes also involve smoking , spicing , cooking , or the addition of combinations of sugar , nitrate , and nitrite .
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A cannery worker filling cans of tuna in Long Beach, California, United States, c. 1930. Canned food also began to spread beyond Europe—Robert Ayars established the first American canning factory in New York City in 1812, using improved tin-plated wrought-iron cans for preserving oysters, meats, fruits, and vegetables. Demand for canned food ...
A dead oarfish found along the Southern California coast marks the state's third sighting of the so-called "doomsday fish" this year. The roughly 10-foot oarfish was discovered on Nov. 6. at a ...
Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage.