Fermented fish may be a ancient preparation of fish. Before refrigeration, canning and alternative fashionable preservation techniques became accessible, chemical change was a very important preservation methodology. Fish chop-chop spoils, or goes rotten, unless some methodology is applied to prevent the bacterium that manufacture the spoilage. Fermentation may be a methodology that attacks the power of microbials to spoil fish.
Related Journals of Fermented Fish
Fermentation Technology, Molecular Biology, Journal of Phylogenetics & Evolutionary Biology, Journal of Molecular and Genetic Medicine, Chemical Sciences Journal, Journal of Animal Science and Technology, Journal of fish biology, Journal of fish diseases.