Cured Fish. Fish may be cured by drying, salting, or smoking. Curing is one of the oldest ways of preserving fish. Although distinctive tastes and prolonged keeping times are achieved with any of these curing techniques, they can also harden the outer surfaces.
About half of all fish consumed in the United States is canned. Tuna accounts for 76 percent of canned fish consumption; salmon comes in second at 9 percent, followed by sardines, shrimp, and crabs. Canning alleviates the problem of the rapid perishability of fish.
Tuna. Six species of tuna are canned and sold in the United States: yellowfish, skipjack, bluefin, Oriental tuna, little tuna, and albacore. “White” canned tuna comes from albacore and is the most expensive. All other tuna is labeled “light meat tuna,” although some of it can be quite dark. Canned tuna comes in three different styles: fancy or solid pack (a filet or whole piece), chunk (large pieces), and flake (fine pieces or grated). Solid pack has the best appearance and is also the most expensive. Read more »
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Fish roe consists of the eggs of vertebrate fish held together by a thin membranous sac. It is available only from female fish during the spawing season and is highly perishable. Freshwater roe is often breaded and fried, but the surrounding sac must be pierced first or it may explode during frying causing severe burns. A major drawback to fresh fish roe is that it stays fresh for only a day or two at the most; it is usually preserved in brine solution, which imparts a salty flavor, firms the roe, and extends its usable time. The roe sold in the unrefrigerated section of the supermarket has been pasteurized to extend its shelf life. Fish such as shad and herring from North Atlantic waters are popular roe sources, as are Pacific salmon and whitefish from the Great Lakes. Other roe sources include cod, carp, pike-perch, and gray mullet. Read more »