fish smoking process pdf

The smoking process contaminates food with Polycyclic aromatic hydrocarbons (PAHs) contaminate food when the food is smoked. Smoking, one of the oldest preservation methods, combines the effects of salting, drying, heating and smoking. H\j0l/KI\pl%54Q.gd9n?dN}Rs>t};}~E7)\4um_y:yt1y=p q2^.f\)mO.)L5/ip6&CQ/6[E~mSb_+r^Wg3xKw Fish are then usually brined before smoking. i H332pGh57LkxGh\F>Ils^;:8s3$21T|y0,/xEA ]@ U6 The kiln also prevents soot deposition or charring of the smoked fish during smoking. Smoking . Visual inspection of fish to remove parasites, use of candling if possible per 93 . 4.1 Explain how the smoking process can impact on yield and quality 4.2 Describe the impact of handling and storage on the . It will protect the fish from spoiling. 0000010300 00000 n 0000004714 00000 n 0000003031 00000 n 0000019748 00000 n Put fish in smoker, leaving 1 inch space between pieces. 0000003710 00000 n 0000019530 00000 n 0 0000002039 00000 n 0000007163 00000 n Seafish's open learning module on smoking fish, available as a pdf from the Seafood Academy website - see above weblink. Fish byproduct manufacturing (Figure 9.13.1-3) begins with cooking the fish at 100C (lower for some species) in a continuous cooker. 0000002427 00000 n -Provide expertise to process a variety of fish products in the factory -Run day to day business of the company . 26 0 obj << /Linearized 1 /O 32 /H [ 2176 320 ] /L 136871 /E 32011 /N 4 /T 136233 >> endobj xref 26 70 0000000016 00000 n Course Hero is not sponsored or endorsed by any college or university. The increase in smoked fish consumption began in 1990s with the promotion on purchases of smoked salmon, which is now the top selling smoked product followed by trout and herring (Cardinal et al. 0000004355 00000 n CXS 311-2013 3 2.2.2 Process definition "Smoke flavours" are either smoke condensates or artificial flavour blends prepared by mixing chemically-defined substances in known amounts or any combination of both (smoke-preparations). 0000021936 00000 n It is recommended that to exclude Clostridium botulinum completely, fish should be brought to an internal temperature of 82 C for 30 min during smoking if 3.5% brine solution is used, or 65 C for 30 min with 5% brine. industrial level entrepreneurs. C. botulinum type E is the most common form found in fresh water and marine environments. These products, called kippered fish, have short shelf lives, even under refrigeration, since the water activity remains high enough for spoilage organisms to grow. 0000008226 00000 n stream Temperature probes are to be inserted in the thickest portion of at least three (3) fish with the lowest temperature reading being riverside communities. The fish smoking kiln has an overall dimension of1600122070 mm and uses charcoal as the main 172 0 obj <>stream You can brine the fish for 6 to 10 hours in the refrigerator. <> "The major steps in the preparation of smoked fish are salting (bath or injection of liquid brine or dry salt mixture), cold smoking, cooling, packaging (air/vacuum or modified), and storage. For long-term storage, smoked fish must be frozen or canned. Bake the fish for 15 minutes at your set temperature. Curing of fish- It can be done in two ways-. Liberally coat the fish with kosher salt and brown sugar, about a 3 to 1 sugar to salt ratio. The process of smoking fish occurs through . 12. endstream endobj 171 0 obj <>/Size 136/Type/XRef>>stream 0000001624 00000 n 3 Men's Fish Smoking Brine Recipe* 1 U.S. gallon of water at room temperature 2 cups salt While the fish is resting, preheat your smoker to around 180F. 0000005547 00000 n 0000007216 00000 n KEY FACTORS IN SMOKING FISH There are three key factors to keep in mind when smoking fish: 1. 0000002367 00000 n 0000011336 00000 n %PDF-1.3 % 0000024424 00000 n Before smoking the fish, it must be brined first. This is especially due to the decrease of on-board fishmeal and fish-oil processing plants. 0000031733 00000 n AUTOTHERM fish smoking chambers are made especially for each customer, taking into account your individual process requirements, the structural circumstances on site and the planned batch size. 0000031578 00000 n 150 0 obj <> endobj 0000043396 00000 n 0000009929 00000 n 2.1.3 Tana River - Moa Moa is in Tana River district. 1 0 obj -c0Gx7dg.aSs./ +cb`l2pO10r  D6O Start the smoker and get the temperature to 150 degrees. Smoking process There are two types of smoking: hot smoking and cold smoking, characterized by the processing temperature and the temperature reached at the centre of the fish flesh. 5.2.2 Treatment 5.2.2.1 The fish shall be subjected in accordance with sound commercial practice, to the action of smoke from wood. The smoking process is based on natural convection of heated air with temperature ranging between 60C and 110C. 0000004292 00000 n 0000005460 00000 n 3.5.1 Process technology. 0000002817 00000 n The salt concentration is usually below 2%. 3rd hour - cook/smoke fish at 212-230 F (100-110 C) for about 30 minutes. 0000006643 00000 n One of such ovens is the Chorkor Oven. Types A and B are generally found on land, but may also be occasionally found in water. Smoked Whitefish. What can I do for you? 0000031656 00000 n Fish smoking plays a major role in terms of employment creation, income generation. Photo above: A woman uses metal drum kilns to smoke tuna fish in Accra, Ghana. Facebook; Contact Now; YouTube; Home; Products . Most of the range of equipment designed for operation in coastal fish processing factories, and in the courts of the coastal . 136 37 D|(5]Yf"*%qQ>T d4!Lpf O6'Vc{C.%h` 0000000016 00000 n Leave the fish there for about six hours. 0000001446 00000 n 0000044092 00000 n 0000005901 00000 n endstream endobj 159 0 obj <> endobj 160 0 obj <>stream 0000012183 00000 n 0000004146 00000 n Take out the guts and gills and wash it thoroughly in the water. Smoke has some bactericidal & anti-oxidative properties. Fish from the marine and freshwater bodies of the world have been a major source of food for humankind since before recorded history. 0000002915 00000 n 0000002080 00000 n "(H,q Y1SJEUIUGG3DtR`:\Gf5e9-z\xJIiEFXxSM(E1*b 8T8KtH6~`,@grT};/_g Canning smoked fish requires a processing time of 0000018467 00000 n 0000003647 00000 n Remove fish and place in fresh water for 10 minutes. 0000002475 00000 n Next, add fresh herbs, spices, and lemon slices. b]At'a/'AaS=h(yF3}\]6j0p&OCAU 0000003836 00000 n 0000004954 00000 n 0000001560 00000 n 0000004398 00000 n trailer << /Size 96 /Info 25 0 R /Encrypt 28 0 R /Root 27 0 R /Prev 136223 /ID[<946b749064710cf6cc6989d4711a2a2a><946b749064710cf6cc6989d4711a2a2a>] >> startxref 0 %%EOF 27 0 obj << /Type /Catalog /Pages 24 0 R /Threads 30 0 R /Outlines 33 0 R /PageMode /UseOutlines /OpenAction 29 0 R >> endobj 28 0 obj << /Filter /Standard /V 1 /R 2 /O (?mY Vj\rV73u6][%) /U (8QqXTn\nZ[9_[E c0) /P -60 >> endobj 29 0 obj << /S /GoTo /D [ 32 0 R /XYZ -32768 -32768 1.25 ] >> endobj 30 0 obj [ 31 0 R ] endobj 31 0 obj << /F 59 0 R >> endobj 94 0 obj << /S 58 /T 183 /O 230 /Filter /FlateDecode /Length 95 0 R >> stream s#/0w%pW] w%S]zxzxzx(;*:*gYrV1|dGEGeGEG{VUUUUUUUUU555o7o7Y,|tow0I_C?4wW Fish should not touch or be overcrowded. Significantly, fish smoking reduce post-harvest losses. <>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI] >>/Annots[ 14 0 R 22 0 R 25 0 R 27 0 R 29 0 R 36 0 R 39 0 R 42 0 R 43 0 R 45 0 R 48 0 R 50 0 R 51 0 R 53 0 R 61 0 R 64 0 R] /MediaBox[ 0 0 612 792] /Contents 4 0 R/Group<>/Tabs/S/StructParents 0>> Smoked silver carp, Preparation Of Organic Fo Like minced veggies, seasonings, fish, and a vinegrette. Mackerel Fish smoked in smokehouse. Control Pathogens in Cold-Smoked Fish A Report of the Institute of Food Technologists for the Food and Drug Administration of the U.S. Department of Health and Human Services. 0000013488 00000 n The equipment is made of stainless steel, allowing a long service life. 0000006818 00000 n It is a major fishing village that lies 4 km off the Garsen- Witu road. Wet hot smoking and dry hot smoking are the two forms of fish smoking which consist of three stages of smoking fish namely; cooking stage, drying stage and smoking stage. Handling of fish at harvest / Onboard Maintaining the quality of fish begins with harvest and carries through the harvest-to - consumption. 0000052048 00000 n It takes 1 day to 6 weeks depending on the meat recipe. 0000013899 00000 n 0000055951 00000 n Laguna State Polytechnic University - Santa Cruz, The nurse is caring for a client with bacterial meningitis The nurse should, Others of her friends might be thinking that Susan is due for some bad hands, On all who are believing for there is no distinction for all sinned and are, When two column loads are unequal which of the possible footing can be provided, 2 The Cabinet Secretary shall have charge of the Cabinet Office attend meetings, 4 This etiological implication is from a genetic not social learning perspective, Question 21 A home building company offers its customers the choice of 1 of 12, 11 this management theory is a management philosophy that focuses on the, This includes the street number city state and zip code The format in writing, Should not use OCP during first 6 weeks after birth bc the hormones may dec milk, 2 Jon Snow Corporation is one of the leading manufacturers of ice cream in the, Draft_ Writing Project 3_ Research-Based Argument (9).docx, Question 13 To a 12 g of solid mixture containing equal part of NaCl Sulfur SiO, a Apply cool moist compresses b Apply a tourniquet to the ankle c Elevate the, Two cards are drawn at random successively without replacement from a well. endstream endobj 188 0 obj <>/Size 150/Type/XRef>>stream . of 63C (145F) for 30 min with 3.5% WPS. 0000003899 00000 n This is because fish spoils easily after capture due to the high tropical temperature which accelerates the activities of bacteria, enzymes and chemical oxidation of fat in the fish.. 0000029022 00000 n submitted March 29, 2001 Process for Smoked Fish Raw material: Fish must be fresh and must be maintained at 33F or less. kD~cVhfMOK>Ry~KR,f9lp#{uvX!3{AE %. >stream 0000051566 00000 n Using traditional kilns to smoke fish exposes . The "cold smoke" process requires that the fish never reach an internal cooking temperature (less than about 90oF), while the "hot smoke" process cooks the fish to the center (about 145oF or higher). Po./ Re/cE* |^ %|4 ,SIDd&#%zLy&2{6R$ axco2f;U" Tb; P_:-^v+Oym'`"XqT2DO,VbsXV,]*N(s) PHfA[d Hxv x:bu@)+jRMdt'=j rdHA Nogq(;VjY"#4b2_$}}hZDv0a 0000004165 00000 n Depending on the type of fish to be smoked, its uses and possible storage period, the smoking process can take the form of "wet" hot smoking or "dry" hot smoking. xref trailer Fill the water bowl 1/2 way with plain tap water or a combination of water and white wine. The process, conducted in a smokehouse, closely corresponds with the design and method. 0000024402 00000 n 0000047379 00000 n Clean and prepare the fish. This ensures the salt can easily penetrate to the complete meat. #\*Wp6i{'! U'-8;c Although the term refers specifically to fish, in practice it is extended to cover any aquatic organisms harvested for commercial purposes, whether caught in wild fisheries or harvested from . 22. a. Wet/brine curing- Ingredients used forbrine curing are 3 cups table salt, 1 cups brown sugarand 1 gallon of cold water. After that, remove them from the saltwater and place them on a clean surface. Most other proteins take 6-12 hours regularly. Fish will flake easily in the thickest part 0000013720 00000 n Predominately, the fish smoking industry is mainly dominated by women and young girls. Internal temp of 63C (145F) for 30 min must be achieved. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. {ub0OU c04*;H uaX9`#D~]_~;.tH q~GO8 wXXY er7rfgPI}C endstream endobj 151 0 obj <> endobj 152 0 obj <> endobj 153 0 obj <> endobj 154 0 obj <>stream It is as simple to operate and reliable. 0000003359 00000 n A UTOTHERM fish smoking chambers provide you with the optimum conditions for hot-smoking, cold-smoking, drying, cooking and boiling all types of fish. 0000001382 00000 n 0gUBt" Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket. yri`k Y}~+P_IsVw7H%iX;J gUU1J?3(egV&`D{00e+E"fAbm'T 7 Hot Smoking The fish should be so arranged as to facilitate complete smoking of all product surfaces. 0000005059 00000 n "AWa1{&]|8u+ o portable multipurpose smokehouse for fish - The device has a height of 1.83 meters and a circumference of 2.44 meters . CqHr1Qa,$8!o?.`'d_ [9`Yq.e{'pl [WYu\(@L^F:4C_HpsD?(t nt:FY5{LT1(0Qg#7eb2u:rfn#2;- {*m2ve f}B Brining is recommended on grounds of safety. 0000002141 00000 n 0000002749 00000 n %PDF-1.4 % Rinse thoroughly to remove salt. 189 0 obj <>stream 0000007811 00000 n fish smoking and drying? Cover the fish with a clean . 0000003296 00000 n The brine solution is a combination of water and salt, but they also add a small amount of sugar for others. Place fish on wire rack to air dry, 5 to 6 hours. rZWH8 >?6%bz5Sg?+7T}+G:oYl+02+jac67TdP,ij`I-?eqiK endstream endobj 95 0 obj 201 endobj 32 0 obj << /Type /Page /Parent 24 0 R /Resources 63 0 R /Contents [ 71 0 R 75 0 R 77 0 R 81 0 R 83 0 R 85 0 R 87 0 R 89 0 R ] /B [ 59 0 R ] /Thumb 15 0 R /Annots 52 0 R /MediaBox [ 0 0 612 792 ] /CropBox [ 0 0 612 792 ] /Rotate 0 >> endobj 33 0 obj << /Count 9 /Type /Outlines /First 34 0 R /Last 35 0 R >> endobj 34 0 obj << /Title (l"-) /Parent 33 0 R /A 51 0 R /Next 48 0 R >> endobj 35 0 obj << /Title ( \\Wdg) /Prev 36 0 R /Parent 33 0 R /A 37 0 R >> endobj 36 0 obj << /Title (NB) /Next 35 0 R /Prev 38 0 R /Parent 33 0 R /A 39 0 R >> endobj 37 0 obj << /S /GoTo /D [ 11 0 R /XYZ 120 623 1 ] >> endobj 38 0 obj << /Title (1JQYK4b]IY\(y) /Next 36 0 R /Prev 40 0 R /Parent 33 0 R /A 41 0 R >> endobj 39 0 obj << /S /GoTo /D [ 11 0 R /XYZ 24 463 1 ] >> endobj 40 0 obj << /Title (t~$ng\rRix.X) /Next 38 0 R /Prev 42 0 R /Parent 33 0 R /A 43 0 R >> endobj 41 0 obj << /S /GoTo /D [ 11 0 R /XYZ 24 573 1 ] >> endobj 42 0 obj << /Title (v/,) /Next 40 0 R /Prev 44 0 R /Parent 33 0 R /A 45 0 R >> endobj 43 0 obj << /S /GoTo /D [ 11 0 R /XYZ 24 573 1 ] >> endobj 44 0 obj << /Title ( anugCn$t6) /Next 42 0 R /Prev 46 0 R /Parent 33 0 R /A 47 0 R >> endobj 45 0 obj << /S /GoTo /D [ 6 0 R /XYZ 120 479 1 ] >> endobj 46 0 obj << /Title (fh7H) /Next 44 0 R /Prev 48 0 R /Parent 33 0 R /A 49 0 R >> endobj 47 0 obj << /S /GoTo /D [ 6 0 R /XYZ -5 479 1 ] >> endobj 48 0 obj << /Title (+B) /Next 46 0 R /Prev 34 0 R /Parent 33 0 R /A 50 0 R >> endobj 49 0 obj << /S /GoTo /D [ 1 0 R /XYZ 120 509 1 ] >> endobj 50 0 obj << /S /GoTo /D [ 32 0 R /XYZ 107 525 1 ] >> endobj 51 0 obj << /S /GoTo /D [ 32 0 R /XYZ 43 525 1 ] >> endobj 52 0 obj [ 53 0 R 57 0 R 58 0 R ] endobj 53 0 obj << /Type /Annot /Subtype /Text /Rect [ 271 747 289 769 ] /Open true /Contents (1Q.dpFqaW3\r{y}*O|iP<=[G3\nc!sB\ ) /M (6v?5VS50) /C [ 0.98441 0.9511 0.0202 ] /Popup 58 0 R /F 28 /AP 54 0 R >> endobj 54 0 obj << /N 55 0 R >> endobj 55 0 obj << /Filter /FlateDecode /Length 56 0 R /Type /XObject /Subtype /Form /FormType 1 /BBox [ 0 0 18 22 ] /Resources << /ProcSet [ /PDF ] >> >> stream %PDF-1.4 % fish processing The word fish is commonly used to describe all forms of edible finfish, mollusks (e.g., clams and oysters), and crustaceans (e.g., crabs and lobsters) that inhabit an aquatic environment. Open lid vent, and position over fish. endstream endobj 161 0 obj <> endobj 162 0 obj <>stream xR 9Bt h R%mM=G^8bm/GU%@5.2W3oQ_,[KCd:hp 90e8,~&&;Y8G{.k '`b 7G:;F)i#8dJMlM 4e! 0000016043 00000 n The 3 Men's Fish Smoking Process Determination of the Shelf Life of Smoked Sea Bass (Dicentrarchus Labrax Linaeus, 1758) Marinade Stored Under Refrigerated Conditions (4 ) Fresh Seafoods ~Caviars & Smoked Fish~Catering Traditional fresh smoked fish in smoker oven with smoke. ~#g]`e-=,`zf7MfG}}GMMGMMGMMGMMGMMyy=syG]u=zJV0kyj we_=^t1m\BPmG7nP$A?v+(Hqe9s\>ps# 1~:r=0wKUhp7B t+?\GX^{hW1-Y7d1Wp36/_r]B?R(b)&qNcba0>JmbRm!v!Bj.iMg4>*%-]RwA8g*f%O3Y(DM0W9+. impart flavor. It also recommends refriger-ated storage for all smoked fish. Note that this publication applies to fish heated during the smoking process. 0000006437 00000 n The smoke temperature is maintained between 20C and 25C and should never exceed 28C as the fish should <<2E187A836F2DD64492B99DFCCE45600D>]>> Fish smoking is a very popular processing method in Europe, Africa and the Far East, where smoked fish and meat are relished as a delicacy. 0000002020 00000 n startxref Smoked fish is good, but . (This will direct smoke to impart maximum smokiness.) 0000004057 00000 n 0000055690 00000 n startxref The device has three main parts : head , body , and combustion chamber . This process coagulates the protein and ruptures the cell walls to release the water and oil. The only process used in the U. S. to extract oil from the fish is the wet steam process. endstream endobj 149 0 obj <>stream <]>> The sugar to salt ratio should be 1:2. 0000052075 00000 n 0000010630 00000 n Smoking is used to dry and cure the meat for making smoked sausage, and impart flavors and aroma to the final product. xbbe`b``3H 8 Fish processing plant. 0000012809 00000 n 0000009563 00000 n endstream endobj 137 0 obj <>/Outlines 13 0 R/Metadata 21 0 R/Pages 20 0 R/PageLayout/OneColumn/StructTreeRoot 23 0 R/Type/Catalog>> endobj 138 0 obj <>>>/Type/Page>> endobj 139 0 obj <> endobj 140 0 obj <> endobj 141 0 obj <> endobj 142 0 obj <> endobj 143 0 obj <> endobj 144 0 obj <>stream 0000006106 00000 n Mix everything until the solution becomes clear, then place the fish inside the bowl. endstream endobj 151 0 obj <>/Metadata 16 0 R/Pages 15 0 R/PageLayout/OneColumn/StructTreeRoot 18 0 R/Type/Catalog>> endobj 152 0 obj <>>>/Type/Page>> endobj 153 0 obj <> endobj 154 0 obj <> endobj 155 0 obj <> endobj 156 0 obj <> endobj 157 0 obj <> endobj 158 0 obj <>stream 0000003808 00000 n The spores of C. botulinum are very common in nature. delicious smoked fish with absolute safety. The process of smoking cooks, dries and smokes the fish all in one. food security and foreign exchange earnings helping in the sustainability of economy. 2nd hour - smoke fish at 158-176 F (70-80 C). Climate-related shocks and overfishing are reshaping the mobility of migrant fishers. HVN@+:}n/#! H\n@~9&D 80@,2+J|nW- vwc_Nm:cfc0|K&pk)=[5|.If>DW&^ccV.kZgk~,pb/K L~+;+FN2gGgG/=X V7 \A0W+ banner, menu, recipe. Drying is done to reduce moisture content to 10% or less). xbbb`b``3%U@ m Therefore, a discussion of the process that results in smoked fishery products must cover a variety . xb```b``Me`e` @16,{yYg`h^A$]AK")MMN q&Z4'U*)u(N&QPPf8p20|@ 0000003113 00000 n %PDF-1.5 2 0 obj Once completed, check the fish. 3 0 obj 0000003014 00000 n 0000004401 00000 n Step 2 - Proper icing entails more than just placing the fish in a cooler or fish box. Preparation/cleaning of fish- Scales, head, fins, tail, viscera are removed and fish are washed with clean cold water. . Turn off the heat, and leave the fish uncovered in the oven for 24 hours. 0000008593 00000 n 0000009860 00000 n Heavy salting and brines are used to prepare fish for cold smoking or to preserve the fish until the smoking process can be applied. Place the fillet on a cedar plank on the lowest grill in your smoker. Fish processors in Ghana trade-off between their livelihoods and exposure to cancer-causing toxicants, including PAHs. Light drying is conducted in warm Cold smoking is conducted at 18-24C and 40-60% air at 60-80C and 40-60% humidity for 20-30 humidity. Fish is highly perishable, and even smoked fish has a short shelf life. Fish products in live, fresh chilled, whole cleaned, fillets steaks, battered and breaded products, variety of dried products, smoked fish, fish sausage and traditional products are the range of low cost processing methods which can be readily adopted by small-scale fishers. In a medium bowl, beat together sour cream and cream cheese. Alternatively, you can vacuum seal the fish with the curing ingredients to shorten the curing time to 4 to 6 hours. Abstract Smoking is a method for preserving shes that, after previous salting, are processed with organic components obtained from smoke. 0000009882 00000 n Smoking, one of the oldest preservation methods, combines the effects of salting, drying, heating and smoking. Smoking and drying are . 150 40 0000051814 00000 n 0000005265 00000 n Hot Smoke: Process to achieve internal temp. 0000005080 00000 n 0000005370 00000 n 0000019770 00000 n 0000011653 00000 n 136 0 obj <> endobj The smoking process consists of soaking butchered fish in a 70 to 80 percent brine solution for a few hours to overnight, resulting in a 2 to 3 percent salt content in the fish. 0000002176 00000 n 0000013251 00000 n fc)al endstream endobj 147 0 obj <> endobj 148 0 obj <>stream Repeat steps 5 and 6 every day for 4 days in a row. There are three main methods of smoking: (a) cold Smoking; (b) Hot smoking; (c) Long smoking. 0000004385 00000 n 0000055924 00000 n 0000028861 00000 n Mr. Danny Lee . Fish of cold hot smoked. Z4@5FX Qfp20 0000007678 00000 n H\j0~ 0000003177 00000 n H\j0~ Smoke is composed of two phases: a particulate or dispersed phase and a gaseous or dispersing phase. ;Yc endstream endobj 56 0 obj 183 endobj 57 0 obj << /Type /Annot /Subtype /Link /Rect [ 44 701 247 724 ] /C [ 0.8649 0.03419 0.02589 ] /A 93 0 R /Border [ 0 0 1 ] /H /I >> endobj 58 0 obj << /Type /Annot /Subtype /Popup /Rect [ 270.77295 721.92255 360.77335 768.92276 ] /Open false /F 25 /Parent 53 0 R >> endobj 59 0 obj << /P 32 0 R /R [ 47 44 583 751 ] /V 60 0 R /N 61 0 R /T 31 0 R >> endobj 60 0 obj << /P 11 0 R /R [ 37 60 577 725 ] /V 62 0 R /N 59 0 R /T 31 0 R >> endobj 61 0 obj << /P 1 0 R /R [ 41 49 573 724 ] /V 59 0 R /N 62 0 R /T 31 0 R >> endobj 62 0 obj << /P 6 0 R /R [ 42 44 581 721 ] /V 61 0 R /N 60 0 R /T 31 0 R >> endobj 63 0 obj << /ProcSet [ /PDF /Text ] /Font << /F6 66 0 R /F8 65 0 R /F9 69 0 R /F12 72 0 R /F17 78 0 R >> /ExtGState << /GS1 91 0 R /GS2 90 0 R /GS3 92 0 R >> >> endobj 64 0 obj << /Type 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it inhibited bacterial growth on the finished product. %%EOF Smoke contains volatile aromatic substances that. The uniformity of the temperature of all fish in the smoking chamber. 0000003551 00000 n Now, impregnate it with large-grained sea salt or Himalayan pink salt. (a) Smoked fish shall be prepared from dressed fish fit for human consumption. 0000029044 00000 n 1 0 of 9 hrs, or (3) above 21C for a max. 0000008046 00000 n 0000005550 00000 n 0000005728 00000 n Spoilage and slime-producing bacteria are present on every fish and multiply rapidly on a dead fish held in warm surface water. Muntaka Chasant. Some German meat smoking books I have read suggest under 65F/18C. easiest to leave the skin on for the smoking process since with most fish it can be easily removed after smoking. This will facilitate a quick and humane demise and preserve the flavor of the fish. 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