398 



MARINE PRODUCTS OF COMMERCE 



Table 91. Smoked Fishery Products in the U. S. 1945. 



Commercial Fisheries Statistics 434 (1945), 



salt are quite important factors in curing fish. These factors, therefore, must be 

 accurately and carefully controlled. 



Fish may be lightly or heavily brined, depending upon the type of product to 

 be prepared. Lightly salted fish should be smoked immediately since the brining 

 serves merely to impart a desirable flavor and to firm the flesh. This preliminary 

 firming of the flesh aids in the formation of a "pellicle" which fully develops in the 

 smoking process. 



