Brined and smoked fish
Fish Salt and brine Smoke and the cure
Its documents
- 71 Fish Brining and Smoking Protocols Advanced Protocols in Teleost Processing: Mass Transfer Kinetics, Thermodynamic Smoking Modalities, and Defect Mitigation
The chapters that use them
In the log
The claims that cite its documents, the safety rows first.
- E7 confirmed Safety Clostridium botulinum type E (and non-proteolytic B, F) in the mud and fish gut of fresh waters; grows and makes toxin at 3.3 °C without air; hot-smoked fish …
- S4 amended Safety Strong brine 18 to 20 % for pork and fish; pork about 2 days per kg of thickness; fish 2 to 4 h fillets, 12 to 24 h whole
- E53 partly confirmed Smoke: drying, phenols (antiseptic and flavour), heat; keeping by salt, drying and cold
- E54 confirmed Brine conversion: 70–80 °SAL = 18.5–21.1 % = 1.88–2.23 lb/US gal = ~225–270 g per litre of water; matches Ch 11's 220–250 g/l; never above 90 °SAL; brine < …
- E55 confirmed Pellicle: dry 1–12 h (30–38 °C with airflow in 71; household breeze in shade) to tacky shine; wet fish gives soot, bitterness, boiled surface
- E56 confirmed Cold smoke ≤ 30–33 °C, no kill, safety by salt, freezing and cold; hot smoke Torry three steps 30 °C 30–60 min, 50 °C 30–45 min, 80 °C to core; core blank in …