SMOKED BESTER
Antiseptic and gustatory properties of smoke are used for processing of fish by a method of cold and hot smoking long since.Sturgeon complex "Aquatir" Ltd uses only cold smoking for smoking sturgeon fishes such as bester and beluga according to GOST 6481 since fish of cold smoking is storing within 90 days, in difference from hot smoking (3 days ). Fish of cold smoking is more salty, vacuum packaging is used to extend shelf life of production. Cold smoking of fish proceeds till 5 days at smoke temperature not higher than 40ºC. For smoking dry wood, chips and wood scraps are used, it is preferable trees of hardwood.Antiseptic and gustatory properties of smoke are used for processing of fish by a method of cold and hot smoking long since.Sturgeon complex "Aquatir" Ltd uses only cold smoking for smoking sturgeon fishes such as bester and beluga according to GOST 6481 since fish of cold smoking is storing within 90 days, in difference from hot smoking (3 days ). Fish of cold smoking is more salty, vacuum packaging is used to extend shelf life of production. Cold smoking of fish proceeds till 5 days at smoke temperature not higher than 40ºC. For smoking dry wood, chips and wood scraps are used, it is preferable trees of hardwood.
