SMOKED FISH

Smoked fishes are highly nutritious and free of fat. Tilapia (Oreochromis mossambicus) a freshwater low-value fish, is well suited for the preparation of smoked product. Tilipia fishes are cleaned in chilled water and dressed in butterfly style. These are dipped in saturated brine solution for 20 minutes and thoroughly drained (5 min). Brine treated fishes are spread on the trays and the trays are placed in the smoking chamber. The cooking and smoking of fishes are carried out for 45 minutes. On completion of the process the smoked fishes develop an excellent golden brown colour and smoky flavour. The smoked fish can be served hot with rice and curry.

FLOW CHART FOR PREPARATION OF SMOKED FISH