Product Description

Catfish smoked fish is produced from live catfish and other fishes. During processing, the live fishes are killed and completely degutted (that is, all intestines and unwanted parts of the fish are removed), garnished with ginger, pepper and salt and hot-smoked. The major steps in the preparation of smoked fish are salting (bath or injection of liquid brine or dry salt mixture), cold smoking, cooling, packaging (air/vacuum or modified), and storage. Smoking, one of the oldest preservation methods, combines the effects of salting, drying, heating and smoking.