Question

You are instructed to process fermented fish.What is the ratio needed to ferment fish and salt by weight?

Answer 1

Answer:

Fermentation is a method which attacks the ability of microbials to spoil fish. It does this by making the fish muscle more acidic; bacteria usually cease multiplying when the pH drops below 4.5. A modern approach, biopreservation, adds lactic acid bacteria to the fish to be fermented.