Fish preservation refers to methods used to extend the shelf life of fish and prevent spoilage. Common techniques include refrigeration, freezing, drying, and smoking. These methods help maintain the fish's quality, flavor, and nutritional value while reducing the risk of foodborne illnesses. Another important aspect of fish preservation is the use of salt and brine, which draw moisture out of the fish and inhibit bacterial growth. Additionally, canning is a popular method that involves sealing fish in airtight containers, allowing for long-term storage. Proper preservation techniques are essential for both commercial and home fish processing.