Question

what is the ratio by weight of salt to fish in fermentation ​

Answer 1

Answer:

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Calculate 1.5 percent of the total weight of your produce. The recommended amount of salt to use in dry-salted ferments is 1.5 to 2 percent. I always start with the lower amount. If it's summer and/or very hot where you're fermenting and you notice your ferments developing too quickly or becoming mushy, try 2 percent...

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Answer 2

The average weight of salt and fish in fermentation is:

• Choosing a Salt Level of Water.
• It is best to use any salt level from 0% to 5%.
• Anything over 5%, and you are in danger of stopping fermentation.

• Fermentation with a salt content of less than 2% at risk of leakage.
• 1.5 percent of the total weight of your product.
• The recommended amount of salt to be used in dry salt fermentation is 1.5 to 2 percent.

• Fertilizing technology for fish preservation has long been popular.
• Boiled fish pastas and sauces are made as condiment (salty salt) and cooked rice in many Southeast Asian countries.