Small-Scale Processing of Fish (ILO - WEP, 1982, 140 p.): CHAPTER III. FISH SMOKING AND BOILING: I. SMOKING: I.3. Hot smoking

Small-Scale Processing of Fish (ILO - WEP, 1982, 140 p.)

CHAPTER III. FISH SMOKING AND BOILING

I. SMOKING

		(introduction...)
		I.1. Fish preparation prior to smoking
		I.2. Cold smoking
		I.3. Hot smoking
		I.4. Fuel
		I.5. Smoking kilns
		I.6. Preparation of some smoked fish products
		I.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.