Saving Fish Cleaning Fish

Proper packaging and storage is very important to maintain a fixed water rates low and to prevent damage to products due to microbial growth. Correct storage will also protect the product from insects and rats. Before being packed products should be cooled first, to prevent condensation in the packaging. Housekeeping is done immediately after the product cold.

Dried and salted fish should be packed in a dry container such as glass and water-tight jar or plastic watertight and airtight. Dried and salted fish should be kept shaded and dry. In warm and humid air conditions, which are hydrophilic salt will absorb water from surrounding air and causes the surface of a wet fish. More water will spill over and take salt out of the product until the product is reduced salinity. This will trigger the growth of microbes on the surface of the product. In the dry product that is not salted, water from the environment will berkondensasi product surface. As a result an increase in water rates that also trigger the growth of products of microbes.