NEW STEP BY STEP MAP FOR SCOMBER SCOMBRUS

The hour at 50°C is essential to fix the colour from the fillets which would in any other case darken to an unacceptable diploma for the duration of heat processing during the can. The smoked fillets are packed in two hundred g oval or ring-pull cans and covered using a vegetable oil; maize oil has long been identified best suited. The cans are cl