kench

• “Several methods of salting are commonly used: dry salting, kench salting, brine salting, and pickle salting.”

  5 Fish Processing and Preservation

• “In making the first kench pile, 30-35 parts by weight of salt should be used for each 100 parts of fish.”

  Chapter 5

• “In rainy weather, the fish may be left in the kench pile for longer periods.”

  Chapter 5

• “In kench salting, the fish are mixed with dry crystalline salt and piled up, the brine which forms as the salt takes water from the fish being allowed to drain away.”

  Chapter 5

• “Pickle curing is recommended in preference to kench salting as it produces a more even salt penetration and provides a better protection of the fish against insects and animals since they are covered with brine.”

  Chapter 5

• “There are three main salting methods: kench salting, pickle curing and brining.”

  Chapter 5

• “The advantage of kench salting is that the fluids are drained off leaving the flesh fairly dry.”

  Chapter 5

• “The edges of the kench pile should also be regularly sprinkled with salt to prevent contamination.”

  Chapter 5

• “During trials, the fish were prepared by washing, splitting, kench salting in tanks for 18-24 hours, draining and drying in the tunnel to”

  Chapter 5

• “In the tropics, fish are usually left in the kench pile for 24 to 48 hours after which it is dried.”

  Chapter 5

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