Conservation par fumage de quelques poissons guyanais de lagune (Siluridés)

Experiments were carried out on two species of marine Silurides (Arius luniscutis and Arius albicans) to investigate the preparation of salted and smoked flllets. These fish are popular in the area and are smoked traditionally but an improved product is required. The fish were fIlletted, lightly brined and hot smoked (40 minutes at 35°C, 40 minutes at 70°C and 50 minutes at 85°C) in a mechanical kiln. The yield aftersmoking was estimatedand the products were vacuum wrapped and stored at 2-4°C. Quality changes were determined during storage by organoleptic and chemical means and the fillets were found to have an acceptable shelf life of 3 weeks. The paper concludes by considering the possibility of establishing a small industry based upon this new. product.