Processing applications atomisation

In the atomisation process, the brined fish or fillets are placed on smoke sticks or trays and loaded into the processing oven. The fish are dried until a tacky product surface is obtained before the atomised smoke is applied. This pre-drying step is necessary to remove excess moisture from the surface of the fish and to aid in the solubilisation of protein on the surface to produce a glossy surface. It also aids in the retention of the atomised liquid smoke on the fish surface and development of the desired smoke colour. Heat processing after the smoke application should be sufficient to meet processing requirements set by the applicable regulatory agencies. 

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