Table of Contents
MINISTRY OF TECHNOLOGY
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 9
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Advises on selection of raw material from fresh or frozen fish, cleaning, brining and draining of fish, use of kilns, packing and transport of product. The following terms used in the Note may not be familiar to all readers. 'Greasers' refers to haddock, especially smoked haddock, infected with a fungal parasite that gives the smoked product a blotchy white appearance and unpleasant taste; also called 'greasy haddock'. 'Flying' refers to the practice of cutting short the smoking process to the detriment of the product. A 'banjo' refers to a double rod over which single fillets can be hung for smoking. Measurements are given in British units; Note 40 gives conversion factors to SI units. It is important to refer to current hygiene regulations. For example, the wooden boxes and sticks mentioned in the Note are not compatible with modern hygiene requirements. Alternatives in common use are respectively moulded, expanded, polystyrene boxes and stainless steel rods.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Raw material - fresh fish
Raw material - frozen fish
Smoking in traditional kilns
Smoking in Torry type kilns
Storage - short term
Storage - long term
Transport of frozen smoked fish