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Eel smoking

Measurements made by the author s institute during routine studies in several towns and near an eel smoking plant in a fishing village... [Pg.26]

The surface layers of fish, which are exposed to the smoke - especially the skin of eel, may contain up to five times more BaP than the main body of the... [Pg.305]

Freshwater and sea eels Anguilla anguilla, A. rostrata, Conger conger, etc.) are sold fresh, marinated, jellied, frozen or smoked as unripe summer (yellow or brown eel) or ripe winter eels (bright or silver eel). Due to their high fat content (cf Table 13.5), eels are not readily digestible. [Pg.623]

See other pages where Eel smoking is mentioned: [Pg.54]    [Pg.20]    [Pg.26]    [Pg.29]    [Pg.421]    [Pg.54]    [Pg.20]    [Pg.26]    [Pg.29]    [Pg.421]    [Pg.412]    [Pg.412]    [Pg.412]    [Pg.412]    [Pg.412]    [Pg.412]    [Pg.103]    [Pg.108]    [Pg.113]    [Pg.803]    [Pg.620]    [Pg.634]    [Pg.803]   
See also in sourсe #XX -- [ Pg.13 ]



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