Fumage du thon

Fish smoking is carried out on fillets from which bloody parts have been removed beforehand: diameter 5 cm, length from 30 to 35 cm. Brine salting at 19° Baumé that is 250 g of salt per litre of water at a temperature of 12°C, duration 90 min. Curing: fillets are positioned in synthetic hemstitched, elastic and slightly retractable, tubes. Curing conditions 25°C, relative humidity 65 to 70 %, duration 150 to 180 min. Smoking: Hung up smoking, 25°C, relative humidity 70 %, smoke obtained from beechwood chips (2 x 2 mm), smoking device CMC Dufour; temperature of the heating plate of the smoke generator (Thirode type 1/1) 400°C, duration of smoking 210 min. Presentation: Smoked fillets are vacuum-packed either sliced or as a whole. Preservation at 4°C: Vacuum-packed, their quality remains excellent for 3 weeks, satisfactory for 1 month.