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Marinating

The preparation of marinades, typically involves the preservation of fish by treatment with solutions of dilute acid (usually acetic acid or vinegar) and salt, a process that gives the fish a characteristic flavour and texture. The salt contributes to the firmness of the flesh. In addition, the product is often seasoned with sugar, herbs and spices in the second stage of the process. Basically, there are two categories of marinade, cold marinades and cooked marinades, giving rise to a variety of products with different characteristics. Preservation of cold marinades depends entirely on the presence of acid and salt, but cooked marinades also involve some heat treatment and may be pasteurized.

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  • Part of Speech: noun
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  • Blossary:
  • Industry/Domain: Fishing
  • Category: Fish processing
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