ABSTRACT
Smoking was a traditional process used to preserve fish before canning or freezing was available. Fish can be hot or cold smoked, according to the temperature of the smoke. The hazards associated with smoked products will differ according to whether they are cold or hot smoked. Bloaters are the one type of smoked product where the guts are left intact. Salting occurs when the fish is packed into dry salt. Smoking involves suspending the fish above a smoke source. The smoke is usually generated from sawdust or wood chippings, and the species of wood can impart characteristic flavour to the fish. Hot smoked products are those where the smoke reaches higher temperatures and cooks the product as well as smoking it. Hot smoked products are ready-to-eat. One of the difficulties in producing a Hazard Analysis Critical Control Points (HACCP) plan with repeatable control measures for smoked fishery products is that there is considerable variability in the raw material.
