A GUIDE TO MAKING SAFE SMOKED FISH
Smoked fish can be a profitable value-added product for fish processors,
but it can also be lethal if not done correctly.
The University of Wisconsin-Extension, in partnership with the North
Central Regional Aquaculture Center, has produced a video that teaches the
key steps that must be done to ensure that smoked fish is safe. "A Guide
to Making Safe Smoked Fish" shows how to properly brine, smoke, cool,
label, and store smoked fish. Shot on location at two Wisconsin fish
smoking plants, the video features both traditional and modern fish
smoking equipment.
For ordering information, contact Dr. Joe Morris of the North Central
Regional Aquaculture Center. Phone: 515-294-4622 Fax: 515-294-7874
E-mail: jemorris@iastate.edu
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