Research area

Smoking

Most of the salmon produced by Norwegian fish farmers is used as raw material for the smoked salmon industry. In the absence of sufficient knowledge about the salmon's raw material properties for industrial processing, systematic research has been begun into understanding and controlling the smoking process to achieve the desired quality.

Smoking falls into two main categories, cold smoking (<30°C) and hot smoking (>60°C). Each category can be further broken down by smoking method: traditional wood chip smoking, smoking with fluid smoke or smoke aroma. The method can also be divided by the type of equipment used, i.e. batch smoking (smoking chambers), continuous smoking (smoke tunnel) or electrostatic smoking. Surveys carried out by Norconserv show that differences between smoking chambers from different suppliers are small. The principles are often the same. When choosing equipment the decision should be based on desired smoking method, production volume, operating costs and the properties of the product.

None Copyright: Nofima

Copyright: Nofima