The company is located at Plot 1 Block I-J
Voera Estate, Arepo, Ogun State, Nigeria.
We deal in products like Smoked Catfish Charcoal,
Hibiscus Flower, and Other Related Agricultural Commodities.
Smoking has been one of the oldest and most effective
ways of preserving fish you don’t want to consume at the moment. The fish hangs
and dries above the smouldering flames while
the smoke infuses a unique flavour and aroma in it.
Aside from flavour and aroma, the wood’s smoke will also
add some colour to the fish. The brining procedure is done
before the smoking proper preserves the distinctive taste of the fish. Both
smoking methods are used mainly for the purpose of adding that distinct smoked
flavour to the fish.
SMOKING
METHODS AND TECHNIQUES
There are two methods used in smoking fish; cold-smoking
and hot-smoking. Both methods require the brining of fish although the
frequency of brining and smoking procedure differs from one to the other.
Hot Smoking
Also called kippering or barbequing, hot-smoking has shorter
brining time. Fish is smoked at temperatures of 90°F in the first couple of
hours, and the temperature is raised to 150°F for the following 4-8 hours.
Hot-smoking applies light salting and yields smoked fish
that is moist and well cooked. After smoking, the hot-smoked fish is stored in
the refrigerator for many days for the best results. Hot smoking is a method
that is commonly used among anglers, campers and households who love smoke
fish.
Cold Smoking
There are differences in opinion on the temperature
ranges used in cold smoking, but they are not the high temperatures used in
hot-smoking. The emphasis here is on flavouring the ingredient
and fish with smoke. Cold-smoked fish are placed in unheated chambers where
smoked is being pumped.
This fish smoking procedure is used for fish that are
already cooked because the flavouring is the main
purpose here (not cooking). The smoke will add a unique flavour to the cooked fish. The aroma, just like any smoked dish, would also be
enticing.
We will discuss mostly hot smoking in this post, but you can check out this resource if you want to know more about cold smoking – Cold Smoking.
We will discuss mostly hot smoking in this post, but you can check out this resource if you want to know more about cold smoking – Cold Smoking.
Getting Rid of Parasites
It is only natural for marine and freshwater organisms to
contain parasites. Fish smoking kills these parasites by exposing the fish to
temperatures of up to 140°F for a certain period. This is especially applicable
to hot smoking.
Smoked Fish is an exportable commodity and we have the
capacity to export it any country in the world.
We can be contacted on +2348030950950
or via email on: beemyflourish@gmail.com
