FISHERY AND SALTING FOOD

By dry salting or brining (pickling), the salt acts as a selective antimicrobial. It neutralizes the microorganisms responsible for putrefaction. Fish, meat, hams or olives ... salt is an excellent food preservative. Salting with sodium chloride consists in subjecting the food to the action of salt by drawing water out of microorganisms, allowing long-term storage. This method is used mainly for fishery products (salmon, herring, cod, bacalhau and tuna), but also for several animal products (Meats, hams, cheese ...) or agricultural products (olives and canned vegetables ...). Particular care is taken to control the grain sizes of our salts to be suitable for the different salting processes (dry or brining). General Salt also offers bespoke products, specifically developped according to your technical data sheet.