Date of this Version
PREPARATION AND KEEPING QUALITY OF LIGHTLY SMOKED MACKEREL BY MAURICE E STANSBY and FRANCIS P. GRIFFITHS, Research Report 6, UNITED STATES GOVERNMENT PRINTING OFFICE WASHINGTON : 1943
SINCE at present only heavily smoked mackerel is available, the market for which is limited because of its undesirable flavor, lightly smoked mackerel similar to finnan haddie or kippered salmon should prove much more popular. Such a lightly smoked product has been prepared experimentally. It has a mild smoke flavor, which bIends with but does not overshadow the natural mackerel flavor. It is very perishabIe, but the time during which this product can be kept in good condition can be greatly extended by freezing and holding in cold storage. Brining before smoking freezing, using moistureproof paper wrappers. and storing at a low temperature retard development of rancidity and permit storage up to 6 months.