Code of practice for salted fish for the Egyptian Red Sea coast
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منظمة الأغذية والزراعة ;
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Salting is one of the methods used for preserving fish. This way was used for so many years ago due to lack of transportation and huge distance between areas of landing fish and tis marketing, due also to lack of ice, and refrigeration facilities. In spite of the technology of preserving fish, the consumer is insisting and demanding salted fish especially during religious and national festivals such as Sham El Nessim and the first day of Bairam. In these occasions, prices are always higher. The method of salting fish is different from one place to another, according to the consumers preference and taste. Some people used to eat salted fish prepared from putrefied fresh fish with a little amount of salt, while others in Upper Egypt used to eat heavily salted fish during summer season to compensate the loss of salt, by sweat, during hard work. The method of salting fish along the Egyptian Red Sea coast is done traditionally on board during fishing trips which may last two to three moths near the Sudanese borders where they fish mullets and salt it. The quality of salted fish produced in the Egyptian Red Sea reflects: the absence of technological improvements in the processing method, and the unhygienic conditions under which salted fish is produced, stored, transported and marketed. This code of practice for salting fish have been written as a guide for the people who works in fish salting industry. It includes the technical guidelines and main practical needs to produce a bett er quality salted fish. These guidelines depends on our field observations on the traditional methods for handling and processing fish, also on the laboratory analysis of salted fish before marketing. Results show that it contains high value of fatty acids (18 .60 mg/gr) which indicates fat rancidity and shows also high value of free volatile nitrogen (2.80 mg/gr) which indicates that salting was carried out after fish was spoiled.