A process of making smoked dolphinfish Coryphaena hippurus comprising the following steps: cleaning a plurality of fresh dolphinfish by dressing, skinning and washing with tap water; filleting the cleaned dolphinfish into 2.5 cm thickness and 10 cm length; soaking the filleted dolphinfish in 40 pcnt brine solution for 15 minutes at room temperature; precooking said dolphinfish for 30 minutes at 80oC in Torry Kiln smoke machine; hot smoking said dolphinfish for 80 minutes at 80oC in drumtype smoke machine; air drying the smoked dolphinfish for 30 minutes prior to packing; vacuum-packaging said smoked dolphinfish using Nylon PE pouch; chilling said smoked dolphinfish eat 0oC+3oC for storage.
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