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How does pickle-curing preserve herring and other fatty fish?
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fish processing
Fish on a conveyor belt entering a processing plant, Newfoundland, Canada.
Pickle-curing is a method of curing used primarily for fatty fish, such as herring, to extend their shelf life.1
The process involves placing the fish into airtight barrels where they are submerged in a strong pickle solution. This solution is formed by the dissolving of salt in the fish's own body fluids, creating a brineβa highly concentrated solution of salt and water. By reducing water activity through the addition of salt, this method effectively suppresses the microbial activity that leads to spoilage, thereby preserving the fish.123