It is very vital to preserve your fish if you are a fish lover.Preservation of fish helps to protect the fish from bacteria and enzymes that cause it to rot.This is done by creating an environment in which the bacteria can not survive.This can be achieve if the environment lacks moisture, lacks oxygen and have high temperature.There are different ways fish can be preserve without refrigerator and they are;

Corning: Corning helps to keep the fish for up to 24hours if the weather is warm and there is no refrigerator.This is done by cutting,bleeding and washing the fish,then apply salt to the belly cavity and skin.This helps to remove water from the fish before the flesh can spoil.Soak the fish in water for a couple of hours before cooking.

Drying: Drying the fish is a convenient method of preserving the fish.Clean the fish you want to dry, slice it into thin strips. Hang each fish strip out to dry in the hot sun with thread or thin wire for 12 hours. As fish continues to dry, the lack of water will stop all microbial activity. Once dried, your fish can be used to make soups, stews, or condiments. High-temperature drying is ideal for large whole fish and destroying any present bacteria.

Canning: This preservation method is mostly done amongst sailors due to the fact that is easy and consistent.Clean the fish and keep it on ice until you’re ready to start canning. You will need a pressure cooker, canning jars, lids, rings, a canning funnel, a stock pot, bowls, large spoons, a sharp knife, towels, and a large bowl to bring your fish in salt water. You should soak your fish in a salty brine for one hour before canning. Drain the fish for 10 minutes before storing them in the canning jars. Leave at least one inch of space at the top of each can.

Smoking: For many fishermen and fish farmers, especially in Africa, smoking fish is one of the best ways of preserving fish when there is no refrigeration.The process of smoking allows the fish to stay longer and easier to store. Smoking is done by  salting, drying, and heating the fish.Typical smoking of fish is either cold (28–32 °C) or hot (70–80 °C).Cold smoking does not cook the flesh, coagulate the proteins, inactivate food spoilage enzymes, remove the food pathogens, and hence refrigerated storage is necessary until consumption”.

Salting: Salting is a popular method for keeping fish fresh and retaining its flavour for up to nine months.After cleaning and preparing your fish, roll each fillet in salt and layer them in the crock-pot. Add salt to the bottom and between each layer of fish. Salt draws water out of the flesh and creates a brine that prevents certain microorganisms or enzymes. Put the fish in the brine with a weight to prevent spoilage.Once the fish is cured, repack the fish in fresh salt and store below 70º F. Rinse and cook the fish for several hours.


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