What You Need to Know
The process relies on a 10–15 % NaCl brine that reduces water activity below 0.6, while ash‑derived potassium carbonate raises the pH to 8.0–8.5, creating an environment hostile to spoilage organisms. Smoking at 20–30 °C for 12–24 h introduces phenolic antioxidants without cooking the fish, preserving its delicate texture and imparting a smoky flavor.
The Science
Primary Reaction
Osmotic dehydration and alkaline pH shift leading to protein stabilization and antimicrobial activity