Drying is the oldest known preservation method for fish

Drying is the oldest known, widely used and least expensive food preservation method.

During drying, water from a subject gets removed which reduces microbial activity, and thus

prevents spoilage.

The reduced water content not only influence the microbial activity but also retards the chemical as well as the enzymatic processes happening in the food system.

Dried products are stable products that can be stored at ambient temperatures.

Hence the distribution

costs are also minimum while transportation and storage.

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Fish Varieties

Salmon கிழங்கான் -- Kilangaan Red Snapper சங்கரா -- Sankara Seer / King fish வஞ்சரம் -- Vanjaram Little Tunny சூறை -- Soorai Tilapia காளான் -- Kalaan Yellow Tuna கீரை -- Keerai Sardines மத்தி மீன் -- Matthi Seabass கொதுவை மீன் - Kodhuvai Malabar Trevally பாறை -- Parai Saw / Gur கோலா மீன் -- Kola Squid ஊசி கனவா -- Uchi Kanava Shrimp / Prawn எறால் -- Eraal Anchovies நெத்திலி -- Nettili Crab நண்டு -- Nandu Cod பண்ணா -- Panna Cat fish கெளுத்தி -- Khelutthi Cuttle கனவை -- Kanavai sword திருக்கை -- Thirukkai Eel விலாங்கு -- Vilangu Ribbon fish வாலை -- Valai Halibut பொத்த மீன் Barracuda ஷீலா Pomfret வவ்வால் Mackerel காணன் கெளுத்தி

Fishes having less bones

Fishes that have less bones: Tuna : சூரை என்பது கானாங்கெளுத்தி Swordfish : Fresh swordfish steaks are available. Sole : Sole is virtually bone free. Grouper : Grouper is virtually bone free. Whitefish : Whitefish is virtually bone free. Basa : Basa is a popular boneless fish that is versatile and easy to handle. Indian salmon : Indian salmon is a seawater fish with soft meat that is easy to cook.

STELLA'S FISH PICKLES

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