Drying System Designed and Optimized for Improved Safety of Hot-Smoked Fish

Last updated 15th Nov 2018
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A pinboard by Remi Adeyemi

Principal Research Officer, Nigerian Institute for Oceanography and Marine Research


Improved design of equipment and optimized processing system for smoked fish of good nourishment.

Hot smoking was traditionally used to process fish for consumption and prevent spoilage of fish. However, fish smoked by traditional methods are of poor quality. There is growing concern about safe...