Fish preservation traditionally aims to reduce water content in the fish body, so as not to provide opportunities for bacteria to breed. To obtain high quality preservation results, good treatment is required during the preservation process, such as: maintaining cleanliness of materials and tools used, using fresh fish, and clean salt (Rusiman, 2008). In Indonesia, fish processing is traditionally done by fishermen and their families along the coast where fish landings.
This activity is carried out using a method of treatment that has been passed down from generation to generation. Traditional processed fish products have a wide distribution distribution because in general the product is relatively stable although preservation and packaging is very simple. According to Nitibaskara (1988), the typical characteristics of traditional fish processing are as follows:
a. The quality of raw materials varies greatly. Raw materials for the processing of traditional fish are the fish that are very diverse chemical composition, physical condition, and bacteriological so that the level of freshness is also diverse.
b. Environmental processes and conditions are difficult to control.
c. Auxiliary materials vary widely.
d. The end point of the process is uncertain.
While the properties of traditional end-processing products are as follows:
a. Changes to the product are out of control. After the processing is complete the enzymatic, chemical, and biological processes are somewhat retarded, but may resume some time later.
b. The product can not be well protected. The condition of the final product usually depends on the environmental conditions.
c. The shape and quality of the products are organoleptically good appearance, color, texture, and taste vary widely.
Salting is a method used to preserve the product of fishery by using salt (NaCl). In the process of salting, preservation is done by reducing the water content in the body of fish and in the body of bacteria so that bacteria can not live and grow again.
The term salting is also often called marinating. The salting technology is not usually used as a single preservation method, but it is continued with other preservation processes such as drying or boiling. This advanced process will produce three different salted fish products, namely: wet salted fish, dried salted fish and boiled salted fish (pindang fish).
Salt preservation methods are the simplest and most common method of fish processing. Almost 65% of fishery products are still processed and preserved with salting. This causes salted fish products is a product that is easily found in all parts of Indonesia. There are several reasons why salting method is a method of preservation of fish that many do, among others:
a. The salting technique is a simple technique and can be done by everyone.
b. The salting technique is a cheap technique in terms of production costs.
c. The result of salt preparation combined with drying has long lasting durability and does not require special treatment so the marketing is very wide.
d. Salted fish products are cheap so they can be reached by all levels of society.