تخليل السمك في الملح والماء .. كتاب في سبيل موسوعة علمية .. الدكتور أحمد ذكي

Pickling fish in salt and water

This method is used to preserve fatty fish, such as herring, mackerel, and salmon.

In it, the herring is cut open, and its entrails are extracted, while keeping the roe in it, after mixing it well with salt.

Then he arranges the fish in his barrels in a familiar way, which includes placing a layer of salt at the bottom of the barrel, then a layer of fish belly up, then a layer of salt, then a layer of fish in the direction of the length of its thickness, making a right angle with the direction of the length of the previous layer of fish. and so on .

After a day or two, the fish shrinks in the barrel.
It is supplemented with fish and salt.

(Pickled herring pickled in water and salt in barrels)

(Salted cod hanging in an artificial drying chamber)

(herring)

And leave it for days. Then the water in it is filtered, and finally the barrel is ready for storage and export.

- Smoking fish

With salting and drying fish, we must address the issue of fish smoking in order to become an integrated part of this industry.

This is because smoking comes after the hint. The fish is first prepared according to the desired result. It is either cut open and its entrails removed, or taken as is, then salted. After salting, it is hung in ovens in which sawdust is burned at the bottom, and hot smoke rises from the fire from which the fish absorbs, and at the same time dries.

The result is salted, smoked and dried fish.

- Old and new smoking

The fish smoking industry originated in Europe since the Middle Ages. The most important fish in this industry was herring. It was heavily salted for weeks, then smoked in ovens for weeks as well.

The result was the famous red herring, which had a lot of salt and tasted like tar acquired from smoke. People at that time loved it very much.
Of course, this would have helped prolong the period of time he would remain
The fish is not spoiled.

Then people's tastes changed in these modern times, especially in England. They now salt fish lightly and smoke it lightly, with the intention of giving it the well-known delicious taste, not with the intention of preserving it for a long time from spoilage.

This modern product does not remain intact in degrees
Normal temperature for more than a week or so.

- Types of smoked fish

The most famous is herring, and in the Arab countries this fish is often called herring after it is smoked, and this is how it is exported to us.

(Salted and smoked herring without a slit)

But the word herring is the English word herring. We must apply it to live fish, and then classify it as salted or smoked according to its type.
It is one of the most famous types of fish known to man. It is cut, salted, and layered in smoking ovens, layer upon layer. When salting it, some dye is added to it, giving it its well-known deep yellow and dark color. This variety is what we usually call herring in the East, and it is called Kippers in English.

There is a type of herring that is not split, but rather salted and smoked
Yes, it's complete. Its name in English is Bloaters.

One of the most famous fish for smoking is the type of cod that we should call haddock, which is similar to cod but smaller than it. It is common. It is smoked after cutting and salting it. It is salted and smoked lightly. Dye is added to it when salted to give it its yellow color.

He also salts and smokes cod, and other varieties
a lot .

- Fish processing in the Arab world

What we know is that fish processing, in terms of salting, drying, and smoking, in Arab countries, is still at most in a primitive state. An example of this is that we saw the Arabs of Fujairah, on the coast of Oman, collecting small fish, many tons, drying them on the ground in the sun, and then selling them as fertilizer. For agriculture or animal fodder. Likewise, in Umm al-Quwain on the Arabian Gulf, they salt the perch fish and export it to Bahrain, but it is salting that only preserves it.
The trip takes or so.

Then we notice that there is a great difference in the names of fish in the Arab countries, and a difference even in the grouping of isotopes under one scientific class, that scientific classification that must precede the names, especially referring them to the scientific names that their global counterparts bear.

Awakening among the Arabs has not yet extended to these areas isolated from awareness, despite their close ties to the country's economy.