Smoked fish, part 1

George J. Flick, Jr., Ph.D.

Old product with new appeal offers enhanced taste, shelf life Smoked seafood like this smoked trout continues to grow in popularity. The golden color is due to the interaction of carbonyls with amino components on the flesh surface. Smoked fish, arguably one of the oldest of all processed fish products, continues to increase in popularity.…

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  • George J. Flick, Jr., Ph.D.

    George J. Flick, Jr., Ph.D.

    Food Science
    And Technology Department
    Virginia Tech/Virginia Sea Grant (0418)
    Blacksburg, Virginia 24061 USA