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Three methods for marinating aquatic products
Pickling is a traditional preservation technique used to extend the shelf life of fish while enhancing its flavor. There are three main methods: dry pickling, wet pickling, and mixed pickling. Each has its own advantages and disadvantages depending on the type of fish, desired outcome, and available resources.
Dry pickling involves directly applying salt to the surface of the fish. After rubbing the fish with salt, it is layered in a container or on a marinating shelf, with salt evenly sprinkled between each layer. Over time, the salt draws moisture out of the fish, forming brine that helps the salt penetrate deeper into the flesh through diffusion. However, because this process starts slowly, the salting period tends to be longer. This method is efficient for dehydrating fish and doesn't require special equipment, but it can lead to uneven salt distribution if not done carefully. It may also cause the fish to become tough and discolored due to dehydration and exposure to air, which can promote fat oxidation or "oil burning."
Wet pickling, on the other hand, involves submerging the fish in a salt solution. The fish is placed in containers like vats or barrels filled with brine of a specific concentration. During this process, the fish absorbs salt more uniformly, as it's fully immersed. Since the fish isn’t exposed to air during this stage, the risk of fat oxidation is lower, helping to maintain better appearance and flavor. However, this method often results in excessive dehydration, and the final salt concentration inside the fish is usually lower than the surrounding brine. As a result, the fish may not be as well preserved for long-term storage.
Mixed pickling combines both dry and wet methods. Initially, the fish is coated with salt and stacked in layers with additional salt in between. After a day or two, the salt begins to dissolve from the fish’s juices, creating a brine. At this point, additional saturated brine is added to maintain the proper concentration. This approach ensures even salt distribution, prevents early spoilage, and minimizes fat oxidation. The final product typically has a good texture and appearance.
The quality of the salt used plays a crucial role in the effectiveness of any pickling method. High-quality salt should contain at least 90% sodium chloride, ideally 95–97%. Impurities such as magnesium sulfate, calcium sulfate, and trace metals like iron and copper can negatively affect the process. For example, high levels of calcium and magnesium salts can slow down salt penetration and lead to firm, brittle meat with an unappealing color and taste. Even small amounts of iron or copper can cause discoloration, turning the fish brown or yellow.
Salt particle size also influences the pickling process. Fine salt dissolves quickly, but it may clump and create uneven coverage. Coarse salt, especially particles larger than 7 mm, reduces contact area with the fish, slowing down salt absorption and potentially leading to under-salting or spoilage. Based on experience, a particle size of 4.5–6.4 mm is ideal for optimal salt distribution and preservation.
In conclusion, choosing the right pickling method and using high-quality salt with the correct particle size are essential for producing safe, flavorful, and well-preserved salted fish. Each method has its place, depending on the fish species, desired texture, and storage needs.