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marination, cold


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As a means of preservation, raw fish is immersed in a ‘finishing bath’ of vinegar (5–10% acetic acid) and salt (10–15%) for about a week, then after washing and draining it is immersed in a cold (0–2 °C) marinade containing vinegar (1–2% acetic acid) and 2–4% salt, flavoured with various spices and sometimes with the addition of sugar, for up to three months.

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