THE DEFINITIVE GUIDE TO SCOMBER SCOMBRUS SARDA

The hour at 50°C is important to fix the colour with the fillets which might or else darken to an unacceptable diploma for the duration of heat processing during the can. The smoked fillets are packed in 200 g oval or ring-pull cans and coated which has a vegetable oil; maize oil has actually been found most suitable. The cans are clinched, exhaus