Standardization of Production Technique for Marinated Semi-Dried Fish

Abstract

A protocol for marinated semi-dried siganids production was developed through standardization of marinating procedure and shelf- life determination. The process involves soaking the fish in saturated brine solution for 15 minutes and in 1:3 vinegar-water ratio for 60 minutes. The processed fish has a shelf life of 3 days at room temperature, 2 months when refrigerated, and 51/2 months under freezing temperature.