salted fish

salted fish

Salted fish is cooked food preservation by salting and
drying.
There are 3 ways for it:
1) dry salting drying;
2) wet salting (boiled in salt water) by drying;
3) salinity combined with fermentation (making the fish
bike).
2. MATERIALS
1) Sea Fish (fresh fish) 10 kg
2) 3 kg of kitchen salt
3. TOOLS
1) Bak (wooden barrels) where the salinity
2) Knives
3) Tampah (nyiru)
4) Chest Wood (bamboo basket)
4. HOW DEVELOPMENT
1) Dispose of fish guts (do not let the bile rupture);
2) Cut-cut (for large fish) with a thick 2 ~ 3 cm, apart from
back (for medium or small fish);
3) Wash, add to the container (wooden barrels) and sprinkle with salt;
4) Arrange the tub (wooden barrels) are punctuated with a layer of cross-salt
then close the timber;
5) Save in the room who did not receive direct sunlight
for 3 days;
6) dry to dry for about 3 days;
7) Enter in bamboo baskets or wooden boxes.
Note:
1) Salty fish is of good quality if you qualify Industry Standard
Indonesia (SII), namely:
a. Has a smell, taste, and the normal color, and good form;
b. The most high-yield water 25%
c. Salt content (NaCl) between 10% ~ 20%;
d. Does not contain a metal mold, did not happen milking bacteria;
2) There are several ways to speed up the drying of salted fish:
a. Drying fish on the rack as high ± 1 m from the ground, in
open space;
b. Drying fish in the space of plastic dryer (solar dryer);
c. Hot air flows into the surface of the fish in the room (mechanical
dryer);
d. Setting the way for drying fish, do not overlap;
e. Chop meat fish;
f. Making cuts in the fish meat.
Jakarta, March 2000
Source: Tri Margono, Detty Suryati, Sri Hartinah, Technology Handbook
Food, Information Center for Women in Development-LIPI PDII
in cooperation with the Swiss Development Cooperation, 1993.
Editor: Esti, Agus Sediadi