THE PRESERVATION OF FISH BY SMOKING AND DRYING 407 



combustion is incomplete and "distilled" smoke is produced. During this stage, 

 which takes from 1 to 3 days, depending on the local market requirements, the 

 sides will assume a distinct smoky flavor and the color will darken. The tempera- 

 ture of the smokehouse should be held below 85° F (29.4° C). If the sides are 

 exceptionally fat and oily, it may be necessary to keep the temperature below 

 80° F (26.7° C) to prevent excessive drip. The weight loss or shrinkage from 

 the mild-cure weight during smoking will run from to 30 per cent, depending 

 on the length of cure and the size and quality of the sides. 



After smoking the sides are wrapped in oilproof paper and packed for ship- 

 ment in boxes to a net weight of approximately 30 pounds. Smoked salmon is 

 perishable and should be stored at 33 to 40° F. Storage below freezing at 0° F 

 (— 17.8° C) is not detrimental if the period of storage is not extensive. In an 

 endeavor to broaden the market and as an aid to the retailer in merchandising 

 smoked salmon, several fish smokers now package sliced smoked salmon in 1- 

 and 5-potind tin cans. Although the cans are hermetically sealed, they are not 

 heat processed and should, therefore, be stored and displayed under refrigeration. 



Hard-Smoked Salmon. This product, which is sometimes referred to as "Indian 

 smoked" or "Indian style," undoubtedly originated in an effort to copy the dried 

 salmon of the west coast natives. These aborigines probably used fires or smudges 

 more to prevent fly-blowing than to obtain flavor. At any rate shortly after the 

 repeal of prohibition several enterprising westerners hit upon the idea of packaging 

 sliced salmon in small cellophane bags for the beer tavern trade. It became 

 evident at once that ordinary smoked salmon, as prepared from the mild-cured 

 product, was unsuitable for this purpose because of its high oil content and soft 

 texture. Attention was directed to a drier species, the chum or dog salmon, which 

 proved to be highly satisfactory. However, other species may be used successfully 

 if taken at a time when the oil content is low (i.e., relatively close to the spawning 

 period). 



Hard-salted salmon may be used, but a better product can be prepared by 

 starting with fresh or frozen salmon. By so doing the smoker can control the pre- 

 liminary salting himself and thereby secure the maximum extraction of moisture 

 from the flesh. After the salmon have been split into 2 sides, with the backbones 

 removed, and thoroughly cleaned and washed, they are salted in barrels or tierces 

 (some prefer dry-salting) for 3 to 5 days. This is followed by a soaking in fresh 

 water for a few hours to remove the slight excess salt near the surface of the fish. 

 Hard-salted salmon must be soaked 24 to 48 hours, and difficulty is experienced 

 in getting a uniform freshening. 



After draining and "waterhorsing " (pressing) the sides are hung from rods in 

 the smoke oven by means of hooks, similar to those used for mild-cured sides. The 

 first fires to be kindled are of the drying type in order to remove the surface mois- 

 ture and to form a pellicle. From 2 to 4 days are required, during which time the 

 dampers and louvers are kept open so as to maintain good circulation. When the 

 sides are sufficiently dried, smoking fires are built and the air circulation reduced 

 by partially closing the dampers and louvers. The length of this stage will depend 

 on the type of product desired, and may be as long as 10 days for a really hard- 

 dried smoked salmon with good keeping qualities. However, 4 to 6 days will 

 suffice for the average markets. The temperature should not exceed 85 to 90° F 



