scomber scombrus sarda Fundamentals Explained
The hour at 50°C is critical to fix the colour on the fillets which would usually darken to an unacceptable degree all through warmth processing while in the can. The smoked fillets are packed in 200 g oval or ring-pull cans and protected which has a vegetable oil; maize oil continues to be identified most suitable. The cans are clinched, fatigued