Description
A low‑temperature preservation method that combines salt dehydration, alkaline ash infusion, and smoke antioxidants to inhibit microbial growth while maintaining fish texture.
Technical
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.
Science
Primary Reaction
Osmotic dehydration and alkaline pH shift leading to protein stabilization and antimicrobial activity
Sensory Profile
Aroma ()
smokyearthysaltymineralsubtlewoodybrine-cured
Origin & History
Civilization