TYPS OF ICE:

Fresh water ice (FW)

Salt water ice (SW)
Preservative ice
Refrigerated sea water (KSW)
Chilled sea water (CSW)
Chilling shelf life very depending on the type of species (2 weeks).
Chilling is the short time preservation method.
It is a commercial method used in the all over the world.

CURING OF FISH
Reduction of moisture content from fish body bya. Drying
b .salting
c. smoking d. pickling
Drying & Dehydration of Fish
Fish Drying: Fish drying is a process of reduction of moisture content at a certain
levelfrom the fish body by the action of sunlight and wind.
It is a traditional method used in world wide
If dry fish contain less than 10-12% moisture content than it is called perfect
dried. The shelf life will 2 years.
It is natural method by exposure to the action of sun and wind without any
treatment.
Less cost
Seasonal lengthy process (8-10days)

Dehydration /Control drying:

Dehydration refers to any process of drying by controlled, artificial means of
production of improved type of product that is quite different from traditional ones
in terms of texture, flavor, and nutrational qualities./controlled drying is the
reduction of m.c by controlled temp, RH, wind, air flow.

Advantages:
More rapid method
Improved or desired product.
Disadvantages:
More costly

Objectives of drying:
1 .To preserve the fish for longer period of time.
2. Less cost to produce dry fish.
3. Storage requirement minimum.
4. Nutritional value unchanged .
5. Development of characteristic odour.

General Methods of Drying:

Steps:
1. Selection of fresh fish
2. The fish are simply scaled deheading (in case of large fish) gutted (aviseration)
and splited by cutting longitudinally close to the mid bone up to the tail .So that
they divide in two pieces and filet near the tail, this helps to suspended the fish on
the hanging rope or raek.
3. Each of the filet (in case of large size) are again splited at the middle into two to
three parts keeping the end unsplitted for quicker drying.

4. Fishes are than placed scattered on meat or chatai (Bamboo made) placed on
bamboo made platform on the ground and dried in the sun.
5. Final drying take place on the chatai or sometimes fish are taken the chatai 3 or 4
days and hanged on ropes.
6. Drying takes place one or two weeks depending on the sun and other
maturological condition.
7. The final water content of the product vary from 10-16%
8. The yield is usually about 20% or slightly more depending on the type species of
the fish.Sun dried fishes are locally called Sutki are mainly stored on the tin
container wrapped with polythene.

Warm Air Tray Drying:

Steps:
1. Fresh raw fish (any type fish can be used)
2. Initial preparation and cooking:
fishes are washed thoroughly to remove dirt or slime, scaled, deheated, gutted and
filet bearing only the flesh. These flesh is cooked either as filet or minced on a
perforated metal tray and transfer to live steam retort at pressure 15 psi for 30 min.
During cooking 20-40% by weight escapedin liquor (liquid with some soluble
substances)
3. Tray Spreading:
The cooked fish are minced after cooking using 3/8 to 1/2 diameter holes followed
by spreading lightly and uniformly by hand on to wire mesh tray for drying.
4.Drying:
A series of trays containing spreaded minced fish are placed mechanical drying kin
in a confined chamber. The drying trays are blowen over than at 10-15 ft/sec. The
initial temperature is maintained at 80-85c and then lowered to 65-70c. The
drying process takes place about 4-6hrs depending on the fat content of the fish
optimum RH is maintained in the chamber around 45%
5. Packaging and storage:

Best packaging is done can filled with nitrogen gas and storage life is very depend
on temperature and it vary from several years at 10-15c to only few method at
37c.