Wednesday, February 10, 2016
This is a process of exposing the fish to wood smoke until it is golden brown. Wood smoke contains chemicals that destroy bacteria which cause spoilage. Smoking is advantageous because a requires only a minimal preservative, gives an attractive appearance, and adds a distinctive flavor and an attractive color to the fish. Smoking is a combination of other methods of fish process such as sun drying, bringing, and boiling.
TYPES OF SMOKING
1. Hot smoking or Barbecue smoking
- This is how a slow type of broiling where the product is put in close proximity to the fire and the fish is cooked as well as saturated with smoke.
2. Cold smoking
- The temperature of 90' to 110' is used in contrast to the 150' to 190' in hot smoking.