THRIVING after the FALL

The Library · Document 71 · FEASTING · Storage and preservation

Fish Brining and Smoking Protocols

Its printed title: Advanced Protocols in Teleost Processing: Mass Transfer Kinetics, Thermodynamic Smoking Modalities, and Defect Mitigation

Brining and smoking fish so the salt goes deep without crusting the skin, around a brine it puts at 70 to 80 degrees on the salometer. It explains how fat slows salt, why strong brine hardens the surface, how the sticky pellicle forms in drying at 30 to 38°C by its figures, and freezing against parasites, which it sets at minus 20°C for 24 hours. Hot and cold smoking and the water-phase salt that guards against botulism follow. Its diffusion figures lost their numbers in extraction.

Open the PDF 17 pages · 396 KB

Number
71
Book
FEASTING after the FALL
Shelf
Storage and preservation
File
71 Fish Brining and Smoking Protocols.pdf
Pages
17
Works cited
65

Used in

On the Menu

Smoked eel Brined and smoked fish

The rows that check it

  • 4 confirmed
  • 1 amended
  • 1 partly confirmed
  • 2 marked for safety
  • 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 not sterile; WPS ≥ …
  • 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 < 15.5 °C; times by …
  • 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 source; household 65 …

In the Index

Fish Salt and brine Smoke and the cure

Its works cited 65

As the document lists them, unchecked. Sorted here by their addresses only, which says where a claim comes from, not whether it holds.

  • 41 journals, universities and public bodies
  • 5 document-sharing sites
  • 1 blog
  • 17 other web pages
  • 1 without an address
Show all 65
  1. 60 Fish Preparation and Safety Guide.pdf
  2. Effect of dry salt versus brine injection plus dry salt on the ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC9637810/
  3. Curing Fish - Meats and Sausages meatsandsausages.com/fish/processing/curing
  4. Solubilization of Myofibrillar Proteins in Water or Low Ionic Strength researchgate.net/publication/286375991_Solubil…
  5. Effects of brining process on nutrient composition of fish species scispace.com/pdf/effects-of-brining-process-on…
  6. Size Matters in the Water Uptake and Hygroscopic Growth of pubs.acs.org/jpcafh/article/119/19/4489/139790…
  7. Influence of hot‐smoking on the stability of fresh and frozen–thawed pmc.ncbi.nlm.nih.gov/articles/PMC11266935/
  8. Canned Fish in Brine—Variability in Macronutrient and Fatty Acid mdpi.com/2079-7737/15/5/381
  9. Spatial fat distribution images for whole salmon fillets - ResearchGate researchgate.net/figure/Spatial-fat-distributi…
  10. Influence of brine concentration of Atlantic Salmon fillet salting researchgate.net/publication/223472450_Influen…
  11. Understanding Hot and Cold Smoked Fish Processing and Safety food-safety.com/articles/10016-understanding-h…
  12. The Impact of Frozen Storage of Raw Material Prior to Processing on preprints.org/manuscript/202506.2197
  13. Solubilization of fish myofibrillar proteins in NaCl and KCl solutions researchgate.net/publication/377994379_Solubil…
  14. and brine-salted salmon later treated with liquid smoke flavouring journal.fi/afs/article/download/6020/5217/
  15. Influence of the process parameters on osmotic dehydration ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC4711434/
  16. Mathematical model and dependence of fish salting process scielo.br/j/bjft/a/9zq69zSyxQZPMWxj4bsTHLt/?fo…
  17. Salting kinetics and salt diffusivities in farmed Pantanal caiman repositorio.unesp.br/server/api/core/bitstream…
  18. Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion ... - MDPI mdpi.com/2304-8158/12/7/1451
  19. Mass transfer enhancement of tuna brining with different NaCl pmc.ncbi.nlm.nih.gov/articles/PMC8971329/
  20. (PDF) Effect of dry salt versus brine injection plus ... - ResearchGate researchgate.net/publication/364724650_Effect_…
  21. Product Yield and Gaping in Cold‐smoked Atlantic Salmon (Salmo researchgate.net/publication/229812635_Product…
  22. The quality of cold smoked salmon Influence of raw material and orbit.dtu.dk/files/5585167/PhD-afhandling_2205…
  23. Effect of salting and cold-smoking procedures on Atlantic salmon archimer.ifremer.fr/doc/00423/53475/54382.pdf
  24. unuftp.is Final Project 2017 The effects of different salting grocentre.is/static/gro/publication/495/docume…
  25. Sodium Chloride Brine Density Tables | PDF - Scribd scribd.com/document/383468680/Brine-Calculator
  26. Making brine - Meats and Sausages meatsandsausages.com/sausage-making/curing/mak…
  27. Salometer Guide for Brine Measurement | PDF | Weight - Scribd scribd.com/document/73567264/Salometer-Usage
  28. Tech Info Baume Scale - ProMinent Fluid Controls prominent.us/webroot/promx/pdf/tech%20info%20b…
  29. TORRY ADVISORY NOTE No. 82 (Revised) Hot smoking of fish fao.org/4/x5953e/x5953e00.htm
  30. Little Chief Smoked Salmon Deluxe Recipe - Recipeland recipeland.com/recipe/v/little-chief-smoked-sa…
  31. Nucleation Kinetics in Mixed NaNO 3 /Glycerol Droplets Investigated pubs.acs.org/doi/10.1021/acs.jpcb.5b12442
  32. Efflorescence relative humidity of airborne sodium chloride particles researchgate.net/publication/222995747_Efflore…
  33. Deliquescence of NaCl Confined in Nanoporous Silica - PubMed pubmed.ncbi.nlm.nih.gov/36037488/
  34. Hygroscopic behavior of NaCl–MgCl2 mixture particles as nascent acp.copernicus.org/articles/15/11273/2015/acp-…
  35. (PDF) Measurement of relative humidity dependent light scattering researchgate.net/publication/40892792_Measurem…
  36. Investigation of NaCl deliquescence in porous substrates using RH researchgate.net/publication/225702498_Investi…
  37. Kinetics of Salt Creeping on a Free Surface: From Nucleation ... - arXiv arxiv.org/html/2604.05789v2
  38. Skinned fish soaking in 13% (w/v) brine - ResearchGate researchgate.net/figure/Skinned-fish-soaking-i…
  39. Research Progress on the Mechanism of the Impact of Myofibrillar pmc.ncbi.nlm.nih.gov/articles/PMC11506927/
  40. Earth and Space Science - Nova Scotia Curriculum curriculum.novascotia.ca/sites/default/files/d…
  41. Impact of Extraction Method on the Detection of Quality Biomarkers mdpi.com/2304-8158/10/5/1097
  42. Protein Extraction From Chicken Myofibrils Irrigated with Various lib3.dss.go.th/fulltext/Journal/Journal%20of%2…
  43. TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTS | DOCX slideshare.net/slideshow/technology-of-meat-fi…
  44. Smoked Fish Processing Standards | PDF - Scribd scribd.com/document/707543240/PNS-FDA-27-2010-…
  45. (PDF) CHANGES IN MICROBIOLOGICAL QUALITY AND SAFETY researchgate.net/publication/351167813_CHANGES…
  46. Recommendations for the Preparation of Smoked Salmon fao.org/4/x5886e/x5886e00.htm
  47. 1 Heat Process Validation Though consumers may not know ... - FDA fda.gov/media/100346/download
  48. Microbial and Physico-Chemical Characterization of Cold Smoked pmc.ncbi.nlm.nih.gov/articles/PMC10378578/
  49. Fish Smoking Procedures Guide | PDF - Scribd scribd.com/document/59316777/Fish-Smoking-Proc…
  50. The Effect of Storage Temperature on the Chemical and Sensorial trjfas.org/pdf.php?id=408
  51. United States v. Nova Scotia Food Products Corp., 417 F. Supp law.justia.com/cases/federal/district-courts/F…
  52. Fish and Fishery Products Hazards and Controls Guidance - FDA fda.gov/files/food/published/Fish-and-Fishery-…
  53. Potential Hazards in Cold‐Smoked Fish: Clostridium botulinum type E researchgate.net/publication/229827859_Potenti…
  54. F.B.14.14 Salting | Fish plant guidelines | ontario.ca ontario.ca/document/fish-plant-guidelines/fb14…
  55. Cured salted and smoked fish establishments good manufacturing afdo.org/wp-content/uploads/2020/11/Cured_salt…
  56. Water-Phase Salt: What It Means in Meat Curing - The Curesmith thecuresmith.com/codex/water-phase-salt/
  57. Labeling Requirements for Alaska Seafood Processors alaskaseagrant.org/?sdm_process_download=1&dow…
  58. Effect of Water Phase Salt Content and Storage Temperature on researchgate.net/publication/5850632_Effect_of…
  59. Effect of brine concentration on the quality of salted large yellow pmc.ncbi.nlm.nih.gov/articles/PMC11422311/
  60. Effect of Different Cooking Methods on Lipid Content and Fatty Acid journal.pan.olsztyn.pl/pdf-159651-87710?filena…
  61. Influence of Storage Time and Method of Smoking on the Content of pmc.ncbi.nlm.nih.gov/articles/PMC8890880/
  62. EFFECTS OF SMOKING WITH DIFFERENT WOOD CHIPS AND dergipark.org.tr/en/pub/gida/article/626414
  63. Solubilization of fish myofibrillar proteins in NaCl and KCl solutions pubmed.ncbi.nlm.nih.gov/38354641/
  64. Effect of brine time on quality of wet-salted fish - ResearchGate researchgate.net/publication/343305109_Effect_…
  65. The effect of storage temperature on the chemical and sensorial researchgate.net/publication/287549800_The_eff…