ABSTRACT
Fish silage is a liquid product, made up of whole fish or fish processing offal, that is mechanically ground and liquefied by the action of endogenous enzymes present in the digestive tract of the fish. These enzymes, in the presence of organic or inorganic acids, break down the fish protein into smaller units of increased solubility. In addition, the presence of acid decreases pH, which inhibits the growth of molds and bacteria in the silage, making long term storage possible.
