123.10 of the regulations. Advance payment is required. Return to Index 2. Fish must be still partially frozen at time of butchering. 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.