Smoking fish, particularly salmon with simultaneous cooling - to give the flesh an elastic texture and a homogeneous constant smoked flavour

摘要

Process comprises placing the fish in an enclosure permeated with smoke and simultaneously cooling the enclosure. The fish are pref. salted before the smoking operation and the salted fish are kept in the enclosure while it is cooled. After the salting and before the smoking the fish are pref. washed in cold water and the smoking operation is realised while the enclosure is kept at pref. between 18 and 22 deg.C. The flesh has a smoky flavour which is homogeneous and constant from one fish to another. The fish conserve their fat, this feature allowing them to be kept more easily.