METHOD OF PRODUCING SMOKE-FLAVOURED FISH

摘要

A method of producing smoke-flavoured fish is described in which a salt-based smoke flavour composition in powder form is uniformly dispersed, preferably electrostatically, over the surface of cleaned fish, particularly white fish and the coated fish is then cured until the fish has the desired texture. This generally takes up to an hour at 25 - 40.degree.C. The process and intensity of flavour are highly controllable and the resulting fish has been found to retain more of its weight after curing than has been the case with precious smoking methods.