Meat Science

SMOKED FISH

• Smoked fish is fish subjected to smoking
• Quality of the raw fish has significant influence on the quality of the smoked product.
• Pelagic fishes (Fishes found on the surface of water) are considered best for smoking when their fat content is the highest.
• However, depending on the end product desired, fish of different fat contents are preferred.
• Generally fish for smoking should be kept chilled.
• In certain cases, non-fatty fishes are also used.
• Fish may be smoked whole or after splitting, gutting etc.,
• It is considered desirable to keep the fish iced for two days before smoking.