THE PRESERVATION OF FISH BY SMOKING AND DRYING 



401 



justed accordingly. Small fish may require as much smoke as a larger fish of the 

 same type, but the amount of drying may be varied. Those fishery products smoked 

 prior to canning are smoked only lightly, that is, just sufficient to produce the 

 desired smoke flavor. Canning and subsequent storage tend to enhance the smoke 

 flavor. In order to yield a product of suitable texture and appearance some canned 

 fish must first be hot-smoked prior to canning to remove moisture. 



The original quality or freshness of the fish is decidedly important. Only fresh 

 fish of good quality should be used. It was discovered that fish which have been 

 out of "rigor" for a short time take on a better and more permanent sheen than 

 those strictly fresh (Cooper and Linton, 1934). 



Smokehouses 



The type of smokehouse used is usually determined by the quantity of fish to 

 be smoked. They may be of almost any shape or size. For production of small lots 

 a large barrel or tierce is used as a kiln. The top and bottom of the barrel or tierce 

 is removed and the shell placed over the smoking pit. For cold smoking the pit 

 is located some distance from the barrel, but is connected with it by a large 



(.Photo by R. K. Pedersen) 

 Fig. 19-1. Old-fashioned kiln-type smokehouse. 



diameter pipe or tmmel. Rods for holding the fish are placed across the top. When 

 the smoking process is well under way, a sack or cloth is placed over the top 

 of the barrel to control to a certain extent the concentration and volume of smoke 

 passing through the smoking chamber. 



The smoking of larger, commercial quantities of fish necessitates a much larger 

 installation, and for this a shedlike structure or a complete building is often used. 

 In the United States a typical house is about 15 to 20 feet wide, 20 to 25 feet 



