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| Field | Value |
| Title | Studies on smoking of eel fillets |
| Names |
Solanki, K. K.
Kandoran, M. K. Venkataraman, R. |
| Date Issued | 1970 (iso8601) |
| Abstract | A procedure has been worked out to (hot) smoke eel fillets. Some of the important factors such as size of the fillets, brining, predrying, source of smoke, smoking period, final drying etc have been studied. Best quality of smoked product is obtained on smoking eel fillets with a mixture of coconut-husk and sag saw-dust in 1:1 proportion for 15 hours. Optimum moisture level of the final product was fixed in the range of 30 to 35% and it had a storage life of about 8 months at room temperature. |
| Genre | Article |
| Identifier | Fish Technol.7(2):169-176 |