The Smoked Fish - Producing And Quality

Abstract

The preservation of fish by smoking dates back to prehistoric times. Smoked fish is very acceptable product for the consumers because of their sensory characteristic (attractive appearance, typical odor and taste). In the past, this product was assigned to a few people, today it is approachable for many people. For example, in France, smoked fish represents 20 percent of total offer of fish on French market. The main smoked fishery products are smoked salmon (especially from the aquaculture), smoked trout and smoked cyprinid fish. The quality of smoked fish depends on many factors, such as diet and breading of fish, selection of raw (mass of fish, fat content, fresh or frozen fish), slaughter and handling, salting condition, thermal treatment, smoking (condition of smoking), packing and storing (vacuuming, modified atmosphere packaging, temperature). The current problem in production of smoked fish both in European Union countries, and Serbia, is lack of proper regulative regarding desired quality of smoked fish. Because of that many studies are designed to find out unique criteria for quality of smoked fish and correlation existing between some indicators of quality. It would allow producers of smoked fish to made a safely food of unique quality