Preserved Fish

 

Because fresh fish deteriorates so fast, it has always been a natural subject for preserving methods. Fish was traditionally smoked, pickled, salted or dried on board the fishing boats and fresh fish was practically unheard of inland.

In this section, we take a look at the most important preserving methods, along with some of the most popular preserved fish products.

Dried Fish
Using one of the earliest preserving methods to produce Bombay duck, dried cod and dried shark's fin ...
Pickled and Salted Fish
Anchovies, gravalax, rollmops, pickled and soused herring ...
Salted Roes
Caviar, keta, lumpfish roe and grey mullet roe ...
Smoked Fish
A look at those fish that are preserved or flavoured by smoking, including kippers, smoked salmon, finnan haddie and smoked mackerel ...