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Information @ a Glance

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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