Small-Scale Processing of Fish (ILO - WEP, 1982, 140 p.): CHAPTER III. FISH SMOKING AND BOILING: I. SMOKING: I.4. Fuel

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.4. Fuel

Most types of wood and sawdust, hard or soft, can be used for smoking fish although resinous types such as pine or teak, which produce unpalatable flavours, should be avoided. Red mangrove wood, which is abundant in many tropical countries, burns well even immediately after cutting. Papyrus, palm nut and coconut husks, which burn with a hot flame, are possible alternatives to wood. Local practice and the availability of wood play a major part in determining the type of fuel to be used.