Intelligence
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.
Intelligence
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.
Intelligence
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.