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close this bookSmall-Scale Processing of Fish (ILO - WEP, 1982, 140 p.)
close this folderI. SMOKING
View the document(introduction...)
View the documentI.1. Fish preparation prior to smoking
View the documentI.2. Cold smoking
View the documentI.3. Hot smoking
View the documentI.4. Fuel
View the documentI.5. Smoking kilns
View the documentI.6. Preparation of some smoked fish products
View the documentI.7. Packaging and storage of smoked fish

I.3. Hot smoking

The temperature used for hot smoking can vary from 65° C to temperatures as high as 120° C. The fish are partially or wholly cooked within a short time (2-4 hours). In the initial stages of hot smoking, it is important that the fish are not subjected to excessively high temperatures as this will result in the flesh being cooked and breaking up prior to the formation of a surface skin which will hold it together. If hot smoking is continued over an extended period, drying will take place, thus resulting in smoke dried products with an extended storage life. Smoke drying temperatures should be between those used for cold and hot smoking. A range between 45 and 70° C can be suggested although temperatures well above this are often used.