News features and technical articles about the evolution of aquaculture, one of the world’s fastest growing industries.

Smoked fish


Smoked fish, part 1

The objectives of the smoking process are to uniformly impart the desired sensory characteristics to the product, extend shelf life and avoid the deposition of harmful compounds. 


Smoked fish, part 3

Primarily used for salmon, cold smoking does not cook fish but adds flavor and increases shelf life by reducing moisture content. Hot smoking is used for the majority of smoked fish products. 

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