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Salting oil sardine (Sardinella longiceps) by Mediterranean method and production of non-sterilized canned fish products. Phase II, Field document 9

Pelagic Fishery Investigation on the South-West Coast, India, IND/75/038

Year of publication 1980

Pages 49 p.

Author Kucic, L.

Publisher FAO ;

Product type Project

Edition 1

Synopsis (short abstract) A variety of fish products known under the common name of salted fish products is produced and marketed in many countries of the Mediterranean region including Spain, France, Italy, Greece and Yugoslavia. These products are derived mostly from sardines and anchoviella. Salting is a simple method of preserving large quantities of fish from spoilage and, because of its popularity in this form, the product commands a fairly good price on the market. These products are very much appreciated in Weste rn Europe and the USA. Owing to the high cost of labour, the quantity produced in relation to all sterilized fish products in Mediterranean countries is only 1:20.

Language English

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