Question:
Which preservative is commonly used in fish curing?
Which preservative is commonly used in fish curing?
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Salt → ancient & main preservative for fish.
Updated On: Jul 2, 2026
- Citric acid
- Sodium benzoate
- Common salt
- Formaldehyde
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The Correct Option is C
Approach Solution - 1
Step 1: Curing = preservation by removing moisture and adding salt.
Step 2: Salt inhibits bacterial growth and prolongs shelf life.
Step 3: Citric acid, sodium benzoate have other uses but salt is primary for fish curing.
Step 2: Salt inhibits bacterial growth and prolongs shelf life.
Step 3: Citric acid, sodium benzoate have other uses but salt is primary for fish curing.
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Approach Solution -2
Definition Match: 'Curing' specifically means preservation via moisture removal PLUS salt — the term itself points to the answer.
Common salt draws out moisture (osmosis) and inhibits bacterial growth, making it the standard preservative in traditional fish curing.
Citric acid and sodium benzoate are food preservatives used in OTHER contexts (like packaged foods), and formaldehyde, while sometimes misused illegally, is not the standard/approved curing preservative.
Common salt draws out moisture (osmosis) and inhibits bacterial growth, making it the standard preservative in traditional fish curing.
Citric acid and sodium benzoate are food preservatives used in OTHER contexts (like packaged foods), and formaldehyde, while sometimes misused illegally, is not the standard/approved curing preservative.
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