SCOMBER SCOMBRUS SARDA FUNDAMENTALS EXPLAINED

The hour at fifty°C is important to fix the colour on the fillets which would usually darken to an unacceptable degree for the duration of heat processing from the can. The smoked fillets are packed in 200 g oval or ring-pull cans and included by using a vegetable oil; maize oil has actually been located best suited. The cans are clinched, exhaust