Intelligence
Smoked fish, part 2
An important step in preparing smoked fish is obtaining uniform distribution of salt in the finished product. Dry salt curing is effective but requires experimentation and experience for best results.
Responsibility
Drying, liming, other treatments disinfect pond bottoms
The traditional way of destroying organisms in pond bottoms is thorough dry-out for a week or longer. Fish toxicants and liming can kill unwanted parasites.
Aquafeeds
Microwave drying expanding to aquafeed production
Quick heating can reduce degradation of flavor and nutrient content in aquafeeds. Microwave dryers dry a range of products uniformly.