FACTS ABOUT DRIED FISH
Nigeria is wealthy in both crisp and marine fishery resources.Dried angle isn’t as simple as it sounds, not all fish are satisfactory for drying. Salting fish enhances and facilitates the drying of the fish. DRIED FISH EXPORT
The most known dried fish is called stockfish, typically devoured in Nigeria. The stockfish is created generally in Northern Norway, wide open to the harshe elements solidifying winter months, the fish is hanged in racks outside to dry. The plain chilly temperatures shields the fish meat from microscopic organisms. Consequently numerous other dried fish, may not consent to wellbeing and nourishment prerequisites, it must be created in a spotless and clean mechanical condition, or like in Norway, in exceptionally chilly climate conditions, to secure against hurtful microbes.
Dried and salted fish is the most effortless to create, salt fix has been around for a considerable length of time, and it’s really an old custom in nourishment conservation. Salt is a great microbes repellent, subsequently the right salting of a fish guarantees a solid and sterile sustenance for utilization.
Not all fish species are satisfactory for salted and dried fish, a few species are wealthy in fat, salt in contact with fat oxidizes, so salted and dried fish is ideal and more effective in whitefish with lean meat.