STUDIES ON THE PRESERVATION OF FISH BY PICKLING
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Authors
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A P Subramanya Rao
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A P Valsan
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M Rajendranathan Nair
Abstract
Pickling with salt, vinegar, sugars and spices forms a traditional method
of food preservation and is also widely employed for fish curing. A great
variety of fishery products prepared with vinegar and spices enjoy wide
popularity in Germany and other north European countries. Pickling is
also practised in the East in countries like China, Japan and the Philippines
(Jarvis, 1950). Although pickled products are of a semiperishable nature
since the concentrations of salt and vinegar employed are limited by considerations
of palatability, they possess a greater appeal to consumers than
salted and dried fish. Moreover these methods are better suited for curing
fatty fish which are susceptible to rancidity in other salting methods. Apart
from a few spiced and pickled products Uke PADDA and MOLLEI prepared
on a domestic scale from Seer fish, Colombo Cure of the West Coast forms
the chief commercial method in India which employs principles of pickling.
Mackerels, Seer and non-fatty sardines are treated by this process and Malpe
in South Kanara exports considerable quantities of Colombo cured fish to
Ceylon (Nicholson, 1930). Malabar tamarind or ' Goruka PuU', the dried
fleshy pod of Garcinia cambogea is used as an adjunct to salt in order to
obtain the desired acidity.
