Abstract
Fish and shellfish decompose very quickly after they die. For this reason they must be eaten while they are absolutely fresh or, alternatively, be deep frozen or preserved in order to increase their keeping time and conserve the healthy nutritional elements in them. One can employ a number of different methods of preservation, for example, cooking, salting, drying, smoking, marinating, and fermentation. In all cases, the taste and texture are affected.
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© 2009 Springer Science+Business Media B.V
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Mouritsen, O.G. (2009). Fish and shellfish. In: SUSHI Food for the eye, the body & the soul. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-0618-2_10
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DOI: https://doi.org/10.1007/978-1-4419-0618-2_10
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-0617-5
Online ISBN: 978-1-4419-0618-2
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