- Chilling – preserves the fish by reducing the temperature to slow down the
multiplication of bacteria. This is a short term preservation method.
- Vacuum packing – preserves the fish by removing the oxygen from around the
food and extends the storage life. Food still requires refrigeration.
- Freezing – preserves the fish by reducing the temperature to -18C to stop the
multiplication of bacteria. Once thawed the food must be treated as fresh.
- Salting – The fish is preserved by being covered in salt. Must be soaked prior to
use to draw out the salt.
- Smoking – The fish is gently heated by a fire to dry and preserve it. Wood chips are
often used to give a strong smoky flavour. Often used for herrings, salmon and
trout.
- Pickling – fish may be pickled raw or cooked by placing in a vinegar pickling
solution and preserved in a jar
Canning – preserves the fish by cooking at a high temperature within the can to
kill all bacteria and micro-organisms. This is a long term storage method.
- Curing – Fish curing includes the preservation by drying, salting, smoking, or
pickling, or by combinations of these processes. Flavourings are sometimes
included.
- Drying - Preserves the fish by removing moisture from the food in a warm
controlled environment leaving a dried product, that can then later be reconstituted.