Here's why:
* Halophilic bacteria are bacteria that thrive in high-salt environments. Salt preservation aims to dehydrate the fish and create an environment where most microorganisms cannot survive. However, halophiles are specifically adapted to these conditions.
* Other microorganisms are typically inhibited by the high salt concentration. This includes most common bacteria, fungi, and yeasts.
While salt preservation is effective at preventing most spoilage, halophilic bacteria can still cause issues, leading to:
* Off-flavors and odors: The bacteria can produce compounds that make the fish taste and smell unpleasant.
* Slime formation: Some halophiles can produce a slimy layer on the surface of the fish.
* Texture changes: The bacteria can break down the fish tissue, making it soft and mushy.
To further reduce the risk of spoilage, it is important to:
* Use enough salt: The concentration of salt needs to be high enough to inhibit the growth of most microorganisms, including halophiles.
* Keep the fish cold: Low temperatures slow down the growth rate of all bacteria, including halophiles.
* Store the fish in a dry environment: Moisture can encourage bacterial growth.
It's important to note that even with proper salt preservation, there's still a possibility of spoilage, especially over long periods. Regularly inspecting the fish for any signs of spoilage is essential.