25. Assortment of fishery products and their characteristics.

What are the types of fishery products?

Salted fishery products
Smoked fishery products
Marinated fishery products
Dried fishery products
Semi-finished fishery products
Preserved and semi-preserved fishery products

What are the raw materials for salted fishery products?

Fresh, frozen fish, or fresh fish roe

How must fish be prepared before salting?

Fish must be gutted completely and thoroughly washed

What are the salt content classifications for salted fishery products?

Heavily salted – at least 14%,
Moderately salted – 10-14%,
Lightly salted – 6-10%,
Anchovy paste – more than 25%

What must be stated within the trade name of salted fishery products?

“Salted” or “salty”

At what temperature must salted fishery products be kept?

Below 15°C

What are methods of producing salted fishery products?

Brine
Pickle
Dry salting
Wet salting
Caviar

What is brine?

A solution of salt in water

What is brining?

The process of placing fish in brine for a sufficient time for the fish tissue to absorb a specific quantity of salt

What is brine injection?

Injection of brine directly into the fish flesh

What is pickle in fish processing?

Brine with vinegar and spices

What is pickling in fish processing?

Mixing fatty fish with salt, vinegar, and spices and storing in containers under pickle solution

What is dry salting?

Mixing fish with suitable salt and staking the fish so the brine drains away

What is wet salting?

Mixing lean fish with salt and storing in containers under the resultant brine

What is caviar?

A product made from salt-cured fish eggs

What is the process of smoking fish?

Treating fish by exposing it to smoke from wood or plant materials

What are the steps of the smoking process?

Drying at 40-50°C for 1 hour, Smoking (coloring) at 85-110°C for 1-1.5 hours, Smoking (cooking) at 80-90°C for 1.5-2 hours

What temperature should be reached in internal muscles of smoked fishery products?

over 65-70°C

What temperature should smoked fishery products be cooled to?

max. 18°C

What temperature should smoked fishery products be stored at?

max. 10°C

What are the methods for smoking fishery products?

Smoking by regenerated smoke
Smoke condensates
Hot smoking
Cold smoking

What is smoking by regenerated smoke?

Treating fish by exposing it to smoke regenerated by smoke condensate in a smoking chamber

What are smoke condensates?

Product obtained by controlled thermal degradation of wood in limited oxygen, condensation of smoke vapors, and fractionation of liquid products

What is hot smoking?

Smoking fish at a combination of temperature and time sufficient to cause complete coagulation of proteins

What is cold smoking?

Treating fish with smoke at a temperature that does not cause significant coagulation of proteins but reduces water activity

What is the requirement for freezing cold smoked fish?

Must be frozen at temperatures below -20°C for at least 24 hours

What is the marinating process for fishery products?

Transformation of raw materials to a digestible form in a pickling solution under hot or cold conditions

What types of marinades are there?

Cold marinades
Hot marinades
Pickling

What are the conditions for cold marinades?

Raw materials marinated at 10-15°C for 3-4 days, cured for 6 days after cooling at 15°C

What are the conditions for hot marinades?

Raw material marinated by boiling or frying in brine for 10-20 minutes at 80-90°C

What are the pickling requirements for cold marinated products?

8-12% salt and 4-8% vinegar

What are the pickling requirements for warm marinated products?

4-8% salt and 4-12% vinegar

What defines dried fishery products?

Products with naturally or artificially reduced amount of free water

What is the maximum amount of water allowed in dried fishery products?

18%

What are unacceptable variations in dried fishery products?

Visible red or pink colour caused by halophilic bacteria, significant cuts on more than 2/3 of the surface, multiple surface cracks, fish broken into several pieces

What types of semi-finished fishery products are there?

Surimi, fish sticks, portions and fillets

What is surimi?

Fish protein product for further processing, mechanically separated muscle from skin and bone, mixed with cryoprotective food ingredients, and frozen

What are fish sticks, portions, and fillets?

Quick-frozen fish sticks and portions cut from frozen fish blocks or formed from fish flesh, breaded or battered, raw or partially cooked

What defines preserved fishery products?

Canned food in hermetically sealed containers, commercially sterile

How must raw materials be prepared before thermo-sterilization for preserved fish?

Sufficiently drained, loaded onto brine, dried in hot air, stewed, fried, smoked, or other appropriate means

What are semi-preserved fish products?

Products with extended shelf-life by pasteurization or chemical preservatives