What are the different methods of fish preservation?

Pickling - This method of preserving fish is usually done in making appetizer which is considered semi-preservation because its shelf life is short.

Smoking

''a. Hot smoking ''- This is a slow type of broiling where fish are placed near the fire at smoke temperature. b. ''Cold smoking ''- The fish are placed away from the fire at a distance of almost two

meters with a smoke temperature ranging from 32°C to 43°C. Brine Salting - the fish are soaked in a saturated brine solution for a few hours prior to drying under the heat of the sun. Salt Drying -'' ''the method of drying fish where the fish are sprinkled and blended thoroughly with dry salt before drying under the heat of the sun.