General
- Salting of
fish is essentially an osmotic dehydration process. Osmotic
dehydration is a common processing method for fruits and
vegetables to obtain several kinds of products as minimally
processed or intermediate moisture products or as a
pre-treatment in air drying or freezing.
-
Dehydration is a process technique of removal of water from fish
bodies by mechanical means i.e. heat and humid air over the
fish.
Process
- The basic
principle of fish drying is that the activity of the muscle
enzyme and microorganism is reduced to a minimum through drawing
out the water content of the fish by sun drying in a traditional
way.
-
Salted/green fish enter the drying process at approximately 55
to 60 percent moisture content.
Market
- Taiwan and
this total is approximately 57% of all seafood imports. The next
largest providers of fish are Iceland (over 2%) and Norway (over
1%). Iceland is a major supplier of halibut, smelt fish, and
sweet fish whereas Norway is a primary source of salmon.
- There is
good demand of dehydrated fish in India as well as in abroad. So
it has a very good export market.
- Japan's
consumption represents one-tenth of total world-wide
consumption.
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Dried
Sea foods, Processing Methods, Plants & Requirements, Equipments
Required, Companies and Market
