Why one part of salt is added to three parts of ice to preserve fishes
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Fish curing includes and of curing fish by drying, salting, smoking, and pickling, or by combinations of these processes have been employed since ancient times. On sailing vessels fish were usually salted down immediately to prevent spoilage; the swifter boats of today commonly bring in unsalted fish. Modern freezing and canning methods have largely supplanted older methods of preservation. Fish to be cured are usually first cleaned, scaled, and eviscerated.....hope u lyk it....
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