Kalansäilöntä

Kalansäilöntä refers to methods used to preserve fish after it has been caught. The primary goal of preservation is to prevent spoilage caused by bacteria, enzymes, and oxidation, thus extending the shelf life of the fish and maintaining its quality. Various techniques are employed depending on the intended use, storage duration, and available resources.

Common methods include chilling and freezing. Chilling, often using ice or refrigeration, slows down microbial growth and enzymatic activity. Freezing is a more effective long-term preservation method, halting microbial activity and significantly slowing down enzymatic processes by lowering the temperature below the freezing point of water.

Salting is another traditional and effective method. The high salt concentration draws water out of the fish tissues through osmosis, creating an environment unfavorable for microbial growth. Smoking, often combined with salting, involves exposing the fish to smoke from burning wood. This process not only dries the fish but also imparts antimicrobial compounds from the smoke. Drying, either sun-drying or artificial drying, removes moisture, inhibiting bacterial and enzymatic spoilage. Canning involves sealing fish in airtight containers and then heating them to high temperatures to kill microorganisms and inactivate enzymes. Marinating in acidic solutions like vinegar can also preserve fish by lowering the pH.