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Smoking of fish

The fish is slit and eviscerated and steeped in brine composed of 70-80% saturated salt solution. This reduces the water content of the fish and causes also the surface layer proteins to coagulate. 

After treatment with brine, the fish is hung on racks in a kiln and exposed to smoke from burning wood. The tar and phenols from the smoke produce a desirable colour, flavour and odour while methanol provided preservatives effect.


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