STUDIES ON THE CURING AND PRESERVATION OF "CHOODAI" I. Some Aspects of Dry Salting
2015
Krishna Pillai, V | Valsan, A P | Rajendranathan Nayar, M
The methods adopted in India for the curing of " Choodai " (Sardinella spp.) in places where this fish constitutes a major portion of the fishery can be broadly classified into the following, viz., sun-drying, dry-salting, wetsalting and pit-curing. A specialised method known as the ' Colombo method of curing' is practised on a commercial scale in some places on the West Coast (Nicholson, 1930). The choice of the method adopted by the fishermen seems to be based more on convenience rather than on convention. When there is heavy fishing the fishermen invariably resort to sun drying and often spread the fish on the sandy beach itself for drying. The product thus obtained will not be wholesome and may contain, besides sand, other materials from the mud.
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Эту запись предоставил Indian Council of Agricultural Research
