This presentation contains ideas about Smoking Method

1. by: Claudine B. Valles

2. What is SMOKING?
It is a complementary process
to curing that improves flavor and
appearance and can also act as
drying agent.
According to Jeffrey J. Rozum,
it is one method of preservation
that requires the use of salt and
fire.

3. Steps of Smoking the fish
1.Cut the fish
along its
backbone.

4. 2.Remove all
the internal
organs.

5. 3.Make
another cut
under the
backbone.

6. 4.Wash well
and soak (30
minutes) in a
brine.

7. 5.Arrange the
fish in smoking
trays or woven
basket.

8. 6.Dry
within 3
hours.

9. 7.Smoke
the fish.

10. Importance of Smoking
 High shelflife
 Skill that can pass into the next
generation.
 Saves money
 Follows traditional techniques.
 Values culture

11. Advantages of Smoking
 Able to use the extra product
for a long time.
 Kills bacteria
 Adds flavor
 Changes color
 Appealing to the eyes

12. Disadvantages of Smoking
 Hypertension
 Stomach and colon cancer.
 Preservatives deleterious side
effects.
 Can lead to increased pollution
levels.
 Respiratory problems

13. Types of Wood that can be used:
Coconut shell and husk
Mango wood
Sag wood dust
Corn

14. References
o www.google.com
o www.wikianswers.com
o www.wikipedia.com