Mason, E.D.C. (1978) Making kippers from local herring (Sardinella spp.) smoke-cured in the Torry Kiln. Bulletin of the Institute of Marine Biology & Oceanography, Fourah Bay College, University of Sierra Leone, 3(1), pp. 41-47.
(Sardinella) are available all year round in Sierra Leone. The best time to use them for baiting herrings is during the dry season when they are fattest and feeding well. The most common method of processing herring locally is hot smoking to give either soft, moist and cooked product or a dry, brittle product with very low moisture content. The author describes a curing method intended to add variety to the types of products that can be obtained from local herring. It is only mildly preservative, the product cannot be kept more than 24 hours without refrigeration. Particular attention is paid to the source and quality of the raw material used, and the processing method is detailed with attention to washing, splitting, brining, smoking, and the application of the Torry fish smoking kiln to the process.
|Item Type: ||Article|
|Title: ||Making kippers from local herring (Sardinella spp.) smoke-cured in the Torry Kiln|
|Personal Creator/Author: |
|Corporate Creator/Author: ||Institute of Marine Biology and Oceanography, Fourah Bay College, University of Sierra Leone|
|Journal or Publication Title: ||Bulletin of the Institute of Marine Biology & Oceanography, Fourah Bay College, University of Sierra Leone|
|Page Range: ||pp. 41-47|
|Issuing Agency: ||University of Sierra Leone Fourah Bay College Institute of Marine Biology & Oceanography|
|Additional Information: ||Also available in "Bulletin of the Institute of Marine Biology and Oceanography", Special edition (1993) - ICLARM contribution no. 1002|
|Uncontrolled Keywords: ||Sierra Leone; cured products; fish processing; Sardinella; Clupeidae|
|Item ID: ||6325|
|Depositing User: ||Mr Luigi Baldassari|
|Date Deposited: ||22 Jul 2011 14:44|
|Last Modified: ||22 Jul 2011 14:44|
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