Abstract:
British salting of Trigger fish has been studied. Using Cambodian standard for salted and dried fish, in the absence of local standards, it has been shown that the salting time can be reduced to 2.75-6.25 h depending upon the brine concentration. It is hoped that this method will be applied to replace eventually, the traditional dry-salting method, which is not only tedious. hut takes 24- 72 h to attain the same salt content.
