ABSTRACT
Osmotic treatments may offer the economic advantages, as was pointed out by A. L. Raoult-Wack. The objective of the osmotic treatments is to produce products that may be stored without severe heat treatment, aseptic packaging, or freezing. Fish processors must ensure that the products they supply are safe for human consumption, not only when they leave the factory but also at the point of sale. A wide variety of fish products are on the market, including dried, salted, smoked, and pickled or marinated fish. Fish were traditionally processed to increase their storage life, although today some are processed primarily for their flavor. Curing fish by using salt is an old preservation technique. It can be achieved by brining or dry salting. Diffusion of solutes into the products can be minimized by forming a crust of ice on the product surface or by adding sugar to the salt solution.
