STUDIES ON SMOKING OF EEL FILLETS

Abstract

A procedure has been worked out to (hot) smoke eel fillets.
Some of the important factors such as size of the fillets, brining,
predrying, source of smoke, smoking period, final drying etc have
been studied. Best quality of smoked product is obtained on smoking
eel fillets with a mixture of coconut-husk and sag saw-dust in 1:1
proportion for 15 hours. Optimum moisture level of the final
product was fixed in the range of 30 to 35% and it had a storage life
of about 8 months at room temperature.