Cut into pieces for brining. Processing takes place in an air-conditioned area. In a specified strength of salt brine for a specified time. These are relatively strong brines and short times. To surface dry, apply smoke, dehydrate, cook, and cool enough to remove excess heat prior to final cooling.
Product goes into cooler immediately upon removing from cooker.
In vacuum packages then into 20 lb. Return to Index 3. If raw brined scombrotoxin fish are stored overnight in the raw fish cooler prior to smoking, then that storage step should be added to the flow sheet and Hazard Analysis Worksheet. The Hazard Analysis should list histamine formation as a significant biological hazard which can be controlled by refrigeration with a CCP at the raw brined fish storage step. The temperature recorder verification log should be changed to include the raw fish storage temperature recorder.