Preservation of Fish by Curing

Sigurjon Arason*, Minh Van Nguyen, Kristin A. Thorarinsdottir, Gudjon Thorkelsson

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

13 Citations (Scopus)


Fish curing generally comprises all methods of preservation except refrigeration and canning. It includes (i) drying, salting, smoking, pickling and marinating of fish, (ii) various combinations of these methods and (iii) preservation of fish by fermentation. Cured fish is a highly appreciated and traditional product in many countries, mainly due to its excellent storage stability, special organoleptic characteristics and nutritional value. Traditionally, groundfish species (cod, saithe, haddock, ling, blue ling and tusk) are used for salting processes, including light salting and heavy salting, mainly because fish muscle has a low lipid content. Pelagic species (herring, sardine, capelin, blue whiting and mackerel) and salmonids (salmon, trout and arctic char) with a higher lipid content are more suited to other curing processes (smoking, marinating).

Original languageEnglish
Title of host publicationSeafood Processing
Subtitle of host publicationTechnology, Quality and Safety
PublisherWiley Blackwell
Number of pages32
ISBN (Electronic)9781118346174
ISBN (Print)9781118346211
Publication statusPublished - 1 Jan 2014

Bibliographical note

Publisher Copyright:
© 2014 by John Wiley & Sons, Ltd. All rights reserved.

Other keywords

  • Curing
  • Drying
  • Fermentation
  • Fish muscle
  • Fish preservation
  • Lipid content
  • Marinating
  • Salting
  • Smoking


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