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In any kind of emergency, the ability to smoke fish safely can make an enormous difference on the variety of food you will have available. Three common ingredients in all fish-smoking recipes are salt, smoke, and heat. This publication points out that salt and heat are important for safety when smoking fish and it explains the basic techniques for preparing delicious smoked fish with absolute safety. It also recommends refrigerated storage of all smoked fish.
Smoking fish without proper salting and cooking can cause food poisoning and it can even be lethal. Most food poisoning bacteria can and will grow under the conditions normally found in the preparation and storage of smoked fish. Botulism is, of course, the most harmful of these bacteria.
There are two requirements for smoking fish so that it will store safely with refrigeration, the right internal temperature and a long enough salt time. Both are addressed in this booklet, along with some charts to help explain them. It is very important that strict attention be paid to these requirements as it is difficult to predict how much salt a piece of fish will absorb or if after smoking the internal temperature will remain at the needed heat for the right amount of time.
If you follow the instructions in this four page booklet you can smoke any fish without fear of food poisoning and if you follow the preparation, salting, smoking and cooking and storage guidelines outlined here you can safely smoke any kind of fish.
- Smoking and cooking
- Basic smokehouse components
- Liquid smoke and sodium nitrate recipes
- Time and temperature requirements
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