Details, Fiction and scomber scombrus fishbase
The hour at fifty°C is necessary to fix the colour of the fillets which might or else darken to an unacceptable degree all through heat processing while in the can. The smoked fillets are packed in 200 g oval or ring-pull cans and protected using a vegetable oil; maize oil continues to be found most suitable. The cans are clinched, exhausted in a