Fish Drying and Smoking

Fish Drying and Smoking PDF

Author: Peter E. Doe

Publisher: CRC Press

Published: 1998-06-15

Total Pages: 272

ISBN-13: 9781566766685

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This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.

Fish Drying and Smoking

Fish Drying and Smoking PDF

Author: PeterE. Doe

Publisher: Routledge

Published: 2017-11-13

Total Pages: 284

ISBN-13: 135144851X

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This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.

Curing And Smoking Fish

Curing And Smoking Fish PDF

Author: Stanley Marianski

Publisher: Bookmagic LLC

Published: 2014-06-17

Total Pages: 190

ISBN-13: 0990458601

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Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is covered in detail and simplified by advocating the use of brine tables and testers. We don’t want the reader to blindly follow recipes, we want him to create them - this is the approach that has been taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with sugar and spices; brine can be weak or strong; fish can be cold or hot smoked; wood chips can be dry or wet. There are many parameters to consider. To a newcomer, this can become confusing; however, all these details are mentioned and explained in such a way that the reader will feel confident to take control of the process. Master the basics, but not be afraid to apply this knowledge in real applications. Additionally, smoking methods are thoroughly described, as well as proper design of basic smokehouses. The discussion is not only limited to fish, but also covers shellfish such as clams, mussels, oysters and shrimp. To get the reader started, there is a collection of recipes for smoking fish, making fish spreads and preparing sauces for serving fish.

Fish Drying and Smoking

Fish Drying and Smoking PDF

Author: PeterE. Doe

Publisher: Routledge

Published: 2017-11-13

Total Pages: 270

ISBN-13: 1351448528

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This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.

Fish Smoking and Drying

Fish Smoking and Drying PDF

Author: J. R. Burt

Publisher: Elsevier Science & Technology

Published: 1988

Total Pages: 192

ISBN-13:

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The influence of drying and smoking on the nutritional properties of fish: an introductory overview; influence of drying and smoking on protein quality; effcts of drying and smoking on lipids of fish; the effect of drying and smoking on the vitamin content of fish; undesirable factors in dried fish products; smoking of fish and carcinogens; processing and storage of traditional dried and smoked fish products; effect of smoking and drying on the nutritive value of fish: a review of japanese studies; dried and smoked fishery products: preparation and composition.

Smoking, Curing, and Drying Meat and Fish

Smoking, Curing, and Drying Meat and Fish PDF

Author: Turan T. Turan

Publisher:

Published: 2015

Total Pages: 0

ISBN-13: 9780811714990

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Contains all the information you need to create your own delicious smoked, cured, and dried meat and fish at home. Improve the taste of good ingredients naturally'no artificial flavors needed Over 50 recipes, from dried lamb and beef jerky to pastrami and hotsmoked salmon Clear and simple directions for building your own smoker Expert tips for mastering artisan cooking techniques, including hot and cold smoking, brining, curing, air-drying, and more

Don Holm's Book of Food Drying, Pickling & Smoke Curing

Don Holm's Book of Food Drying, Pickling & Smoke Curing PDF

Author: Don Holm

Publisher: Caxton Press

Published: 1978

Total Pages: 156

ISBN-13: 9780870042508

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Distributed by the University of Nebraska Press for Caxton Press In this book, along with a complete section on drying and and dehydrating, and on smoking and jerking, we included a comprehensive treatise on practical pickling. We tried to put this book together in such a way that you can have fun at the same time you are becoming self-taught and proficient in the ancient and wonderful ways of Drying, Pickling and Smoke Curing.

How to Smoke Fish - Including Brine Curing, Dry Salting, Home Canning

How to Smoke Fish - Including Brine Curing, Dry Salting, Home Canning PDF

Author: Ludgate H. T

Publisher: Read Books Ltd

Published: 2013-04-16

Total Pages: 50

ISBN-13: 1473384567

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Smoking fish is one of the most satisfying things somebody can do, giving the fish a unique, strong and rich flavor. Using this helpful guide you can become your own smoker. Chapters include advice on, constructing a smokehouse, recipes, drying, preserving and canning.

Carry On

Carry On PDF

Author: Stan Zuray

Publisher:

Published: 2017-04-27

Total Pages: 199

ISBN-13: 9781521098899

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In 1960s inner city Boston, Stan Zuray had no future. As the Vietnam war took more and more of his friends, and many of those who returned sank further into drugs and despair, Stan looked for meaning and found nothing. His life's purpose lay thirty-three hundred miles northwest, deep in the Tozitna River Valley in the heart of Alaska's frozen interior. Deadly cold, famine, grizzly bears, and one unruly sled dog with a grudge kept Stan on the knife's edge between survival and death. Humbled by the power of nature, the Boston greaser who was destined for prison found a new life in the wild, where one mistake can prove fatal. This is the true story of Stan Zuray's incredible journey; the reformation of a man's heart and mind in the forbidding darkness of Alaska's endless winter.

Fisheries Technologies for Developing Countries

Fisheries Technologies for Developing Countries PDF

Author: National Research Council

Publisher: National Academies Press

Published: 1988-02-01

Total Pages: 177

ISBN-13: 0309037883

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In developing countries, traditional fishermen are important food contributors, yet technological information and development assistance to third-world nations often focuses on agriculture and industrial fishing, without addressing the needs of independent, small-scale fishermen. This book explores technological considerations of small-scale, primitive fishing technologies, and describes innovative, relatively inexpensive methods and tools that have already been successfully applied in developing countries. It offers practical information about all aspects of small-scale fishing, including boat design and construction, fishing methods and gear, artificial reef construction and fish aggregating devices, techniques for coastal mariculture, and simple methods for processing and preserving fish once they are caught. Fisheries Technologies for Developing Countries is illustrated throughout with photographs of the devices and construction methods described in the text.

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