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Smoke salmon processing in Japan: a new approach.

Author(s) : RAMACHANDRAN A., TERUSHIGE M.

Type of article: Article

Summary

Consumer preference for smoked salmon has shifted from the very salty and dried product to one with low salt, soft texture and high moisture content. A new approach to smoking has evolved as a result.

Details

  • Original title: Smoke salmon processing in Japan: a new approach.
  • Record ID : 1997-0357
  • Languages: English
  • Subject: Figures, economy
  • Source: Infofish int. - n. 4
  • Publication date: 1995/07
  • Document available for consultation in the library of the IIR headquarters only.

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