Hot smoke fish curing

Abstract

This review discusses the use of direct wood fire as a source of energy and smoke to dry and preserve fish in the developing countries. It covers various treatment and handling methods as well as the physical and chemical nature of the smoke. It points out that the present traditional methods are inefficient and wasteful of energy and smoke and cites attempts made to improve on them. It discusses the dynamic equilibrium that exists between the particulate and gaseous smoke fractions. The compounds in the gaseous fraction are stated to be more directly involved in the development of colour, odour and flavour while those of the particulate fraction serve as a reservoir. Phenolic compounds are found to be particularly active in the smoking process. The nutritional and health effects of the use of high temperatures in the smoking process are also discussed