Small-Scale Processing of Fish (ILO - WEP, 1982, 140 p.): CHAPTER III. FISH SMOKING AND BOILING: I. SMOKING: I.7. Packaging and storage of smoked fish

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.7. Packaging and storage of smoked fish

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.