acid curing

acid curing
marinating or preparing a marinade (a marinade is acidified brine, acetic acid, olive oil or vinegar with or without spices in barrels or special containers in which fish are soaked. The cured fish are packed in mild acidified brine variously with spices, sugar, wine, vegetables and flavourings, e.g. rollmops, Bismarck herring. Salt helps firm the flesh. Chilled marinades have a shelf life of 1-2 months, canned marinades much longer. The pH must not exceed 4.5 as below this spoilage does not occur and food poisoning bacteria do not grow. However some bacteria and enzymes are active and aid ripening, contributing to texture and flavour. Cold marinades are preserved by their acid and salt content, cooked marinades by this and by heat or pasteurisation)

Dictionary of ichthyology. 2009.

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