Get ready for an exciting journey! Today we will teach you how salt helps us preserve fresh fish to make our preserves.
Fish is a perishable food that must be consumed within a relatively short period of time. However, since ancient times, humans have developed techniques to preserve fish for longer periods of time.
One of the oldest and simplest techniques for preserving fish is salting. This method consists of covering the fish with salt, which causes a series of biochemical and physical changes that result in effective preservation Salt, in this context, fulfills several essential functions:
It is important to note that not all types of fish are suitable for salting, and the choice of fish often depends on culinary preferences and regional traditions. Additionally, salting can be done in different ways, and specific methods may vary by region and recipe.
Some types of fish that can be preserved with salt include:
A unique product that leaves no one indifferent. If you want to discover the authentic flavor of Mojama IGP de Isla Cristina, we invite you to visit our website and discover our wide range of products You will find mojama in different formats, from whole loins to pre-cut slices, as well as other salted products made with the same quality and tradition.
Sardines, being a fatty fish, are a great source of omega 3 and high in protein, so their consumption is very beneficial.
A product that you can also find in our online store, where you can choose the format that best suits you.
There are different salting preservation techniques. The simplest technique is to cover the fish with a layer of coarse salt. However, other techniques can also be used, such as brining or dry curing.
is a concentrated solution of salt in water. The fish is submerged in brine for a period of time, which helps to extract moisture from the fish and inhibit bacterial growth.
is a technique that involves rubbing the fish with salt and other ingredients, such as herbs and spices. The fish is left to air dry for a period of time, which helps to concentrate the flavors and preserve the fish.
At Unión Salazonera Isleña we work with the brining technique, and our sardines are kept in the pile, submerged in water and salt, for approximately 25 to 30 days. In the case of mojama, the salting of the tuna loins takes about 24 hours.
Our salted sardines and Mojama Extra IGP de Isla Cristina have a maximum shelf life of 6 months.
En resumen, el proceso de salazón conlleva la deshidratación celular, la inhibición de bacterias y la modificación del entorno enzimático, todos estos factores trabajan juntos para conservar el pescado de manera efectiva. In addition, salt provides a characteristic flavor and acts as a flavor enhancer, enhancing the culinary experience of salted sardines.
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