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Filtering by: Subject Fishery products -- Storage Creator United States. Department Of Agriculture Language English [eng]

Fish pickling for home use [1992]

Creator:

Hilderbrand, Kenneth S., Oregon State University. Extension Service, Washington State University. Cooperative Extension, University of Idaho. Cooperative Extension Service, and United States. Department of Agriculture

Abstract:

Revised January 1992. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog

Resource Type:

Other

Full Text:

refrigeration before pickling. However, refrigeration will extend this storage period. Once salt-cured fish is
Fish pickling for home use [1983]

Creator:

Hilderbrand, Kenneth S., Oregon State University. Extension Service, Washington State University. Cooperative Extension, University of Idaho. Cooperative Extension Service, and United States. Department of Agriculture

Abstract:

Revised April 1983. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog

Resource Type:

Other

Full Text:

this storage period. Once salt-cured fish is placed in pickle brine, it must be refrigerated and has a
Fish pickling for home use [1978]

Creator:

Oregon State University. Cooperative Extension Service, Washington State University. Cooperative Extension Service, University of Idaho. Agricultural Extension Service, Hilderbrand, Kenneth S., and United States. Department of Agriculture

Abstract:

Published January 1978. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog

Resource Type:

Other

Full Text:

protein for good texture, and deactivates enzymes, which can soften the product during storage. Salt

ScholarsArchive@OSU

Fish pickling for home use [1992]

Fish pickling for home use [1983]

Fish pickling for home use [1978]

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