Michigan Administrative Code
Department - Agriculture and Rural Development
Food and Dairy Division
RegulationNo 569 - Smoked Fish
Section R. 285.569.6 - Application of smoke
Current through Vol. 24-22, December 15, 2024
Rule 6.
(1) Fish to be smoked shall be arranged without overcrowding or touching each other within the smokehouse oven or chamber to allow for uniform smoke absorption, heat exposure, and dehydration. Liquid smoke, generated smoke, or a combination of liquid smoke and generated smoke shall be applied to all surfaces of the fish. The surfaces of the fish to be smoked shall be moist or tacky to the touch at the beginning of the smoking step.
(2) If only liquid smoke or only generated smoke is used, then it shall be applied before the surface protein on the fish has been allowed to dry to the point of forming a pellicle or barrier to smoke uptake.
(3) If a combination of liquid smoke and generated smoke is used, then the liquid smoke shall be applied before the surface protein on the fish has been allowed to dry to the point of forming a pellicle or barrier to smoke uptake and the generated smoke may be applied at any stage of the process.
