Smoked Fish; Old Product With New Appeal Offers Enhanced Taste, Shelf Life

摘要

Aquaculture has enabled many fish species to be produced affordably, which makes more product available for "specialty" processing like smoking. The objectives of the smoking process are to uniformly impart the desired sensory characteristics to the product, extend shelf life and avoid the deposition of harmful compounds. The flavor and aroma of smoked fish are primarily due to the presence of phenols. Smoked methods do not adversely affect the protein quality or fatty acid profile of fish flesh.