|Small-Scale Processing of Fish (ILO - WEP, 1982, 140 p.)|
|CHAPTER III. FISH SMOKING AND BOILING|
The packaging and storage principles applied for salt/dried fish also apply to smoked fish (see Chapter II). However, in the case of smoked fish, re-drying can be carried out if the product absorbs moisture during storage. This can be carried out either by lighting small fires under the storage unit shelves or by re-use of the kiln.