Preservation of fish and meat / Brigitte Mass-Van Berkel, Brigiet Van den Boogaard, and Corlien Heijnen.

Table of Content
Introduction
1. STORAGE LIFE AND POILAGE OF FISH AND MEAT
How long can fish or meat be kept
When has fish or meat gone bad
Which micro-organisms cause spiolage in fish and meat
When can spiolage and or fish and meat poisoning occur
How does contamination take place
Etc.

2. PREPARATION OF FISH
Catching and cleaning of fish
Butchering

3. SALTING FISH AND MEAT
General information
Salting fish
Dry salting fish
Wet salting fish
Preparing fish preserved with salt for use
Salting meat
Etc.

4. DRYING FISH AND MEAT
General information on natural drying
Preparation
Hanging fish and meat up to dry
The drying process
Dried fish: storage and use
Dried meat: storage and use

5. SMOKING FISH AND MEAT
General Information
Preparation
Wood
Smoke ovens
Smoke drying process

6. FERMENTING FISH
General Information
Fermentation Traditional fermentation methods
Fermented fish sauce with 20-25% salt
Fish pastes and whole fish

7. CANNING AND HEATING FISH AND MEAT
General Information
Advantages and disadvantages of the heating process
Packaging materials
Processing equipment
Preparation
Processing techniques
Etc.

8. COOLING AND FREEZING FISH AND MEAT
General Information
Cooling and freezing fish
Cooling and freezing meat.

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