CURED FISHERY PRODUCTS 



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The type of wood used for smoking is not critical, most non-resinous 

 varieties being suitable. In various areas such woods as hickory, oak, or 

 alder are used. 



Types of Smoked Products. Several types of smoked fishery products 

 are prepared. These can be classified by the temperature during smoking 



Galvanized iron vent house 

 ond ventilating louvers operated 

 from tloor by chains 



CD cn 



Figure 25.1. Diagram of common type of smokehouse. 



(cold smoked or hot smoked) and the duration of smoking and/or drying. 

 In cold smoked fish, the smoke is applied to the fish at a low temper- 

 ature (under 100°P^, usually about 75°r). This is achieved in older types 

 of smokehouses by hanging the fish a considerable distance above the 

 fires so that the smoke is cold when it reaches the fish. Cold smoking 

 may continue for a short period of a few hours to produce a lightly 



