Optimization of smoked salmon fillet.
Tail parts of the fillet gets too salty and dry.
•Should the tail part be salted differently?
• How is the salmon salted? Injection and brine salted?
• Highlight its smoking temperature?
Optimization of smoked salmon fillet.
Tail parts of the fillet gets too salty and dry.
•Should the tail part be salted differently?
• How is the salmon salted? Injection and brine salted?
• Highlight its smoking temperature?