مقدار الماء والملح في السمك المملح ثقيلا .. في سبيل موسوعة علمية .. الدكتور أحمد ذكي

The amount of water and salt in heavily salted fish

The amount of water depends on the amount of drying and thickness
Fish, which ranges from 10 to 30 percent of the weight, and the amount of salt ranges from 25 to 35 per 100 fish.

Calculators estimate that every 100 pounds of fish required for heavy salting requires about 30 pounds of salt.

(Cod fish being dried, suspended from sticks, in the air)

- Light salting

It happened years ago that Spain, Portugal and Italy, which are among the countries that import dried fish, were somewhat partial to heavily salted fish, and tended towards less salty.

The state of Quebec in Canada used to produce low-salt fish with a delicious taste, and it began to compete with other dried fish. Thus, exporters decided to produce less salty fish. The method of salting and drying it is similar to the method of heavy salting, although its time was shortened, including that only between 7 and 9 pounds of salt were added to the fish. Every hundred pounds of split cod.

The fish is dried either in the open air or in heated rooms

(Cod fish (which is dried bakla).

(Cracked salt cod, stacked, draining)

- Fish is low in fat and abundant

Fat is the form in which the body stores what is surplus to its needs and what feeds its mouth, whether the body is the body of a human, animal, or fish.

If a fish eats most of the energy its body needs to sustain life, it turns this surplus into fat that has a place in its body where it stores it. It may store it in its liver, in its head, in its body tissues, or in other organs, depending on the type of fish.

The fat of fish decreases and increases depending on the season of the year. When there is an abundance of food, the fat increases, and when it is less, the fat decreases.
If we talked about cod, which is the most common fish used in making dried fish, we would say that it stores fat in its liver, and only traces of it remain in the body’s tissues. Since the body of this fish is dried, not its liver, it is considered a non-fatty fish in this industry. For this reason, it is dried, or dried and salted using the methods that we have described.

As for herring, it is a fatty fish.
Fat is spread throughout his body, and its amount varies greatly during the seasons of the year. It decreases during the season of eggs and chicks. In general, it can be said that the percentage of fat in his body in the summer is about 20 percent, in the fall it is between 10 and 15 percent, and in the winter it is between 5 and 10 percent.
In the spring, the percentage drops to 5 percent.

Because herring is a fatty fish, it is preserved by pickling in salt and water, not by drying, or by salting followed by drying.