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Smoked fish, part 2

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

Proper salting, drying procedures essential Although brine baths are more commonly used to salt fish, dry salt treatments can also be effective. Depending on the concentration, salt can slow the growth of spoilage microorganisms and some food pathogens in smoked food products. However, in modern products, salt has little effect on maintaining quality, and its…

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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

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