ABSTRACT
Preservation of fish by salting is one of the most ancient techniques, which can be traced back to 3500 to 4000 B.C., having reached the peak in the 18th and 19th centuries. The development of other methods of fish preservation since the second half of the 19th century has resulted in a certain reduction of salted-fish production. The joint studies carried out by the Soviet scientists together with the scientists from the Fisheries Investigation Center in Angola, have suggested wide opportunities for developing a technique for salting fish in African countries, with a “European” model of this preservation method as an analogue. Technology of salted fish production is undergoing significant changes in the process of evolutionary development under the influence of the scientific technological progress in the field of technology and storage of food commodities. A long history of producing the salted-fish products suggests that this preservation technique will continue to occupy a prominent place in the future.
