Cured fish

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/cured-fish

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is curing fish and why does it make fish last longer?Curing fish means drying, salting, smoking, or fermenting it so that little water is left for germs to grow. This keeps the fish safe to eat for a long time.
2. How does salt help keep fish from spoiling?Salt pulls water out of the fish and the germs that might be on it. With less water, the germs can’t grow and the fish stays fresh.

Water Activity (aw): A measure of the unbound water available in a food product for microbial growth and chemical reactions.
Osmosis: The passive movement of solvent molecules through a selectively permeable membrane into a region of higher solute concentration.
Antimicrobial Compounds: Substances that kill or inhibit the growth of microorganisms.
Nitrates and Nitrites: Chemical compounds used in curing to enhance preservation, color, and flavor, and to prevent botulism.