English (en) | Change Language

This Agrodok is intended as a practical manual that reviews the simple techniques used to preserve fish and meat. The booklet gives guidelines for several preservation techniques. The methods described and the results achieved can, of course, differ locally.

The general introduction deals with the principles of preventing spoilage. Next, the various methods of preserving foods are explained and the main aspects of spoilage relevant to each method are covered. Special attention is given to the question of which method to choose given the local conditions.

The following topics are discussed: salting, drying and smoking of fish and meat; fermentation of fish; canning of fish and meat; and cooling and freezing fish and meat.

Version 3, 2004