Smoking fish
Marine and Fisheries Technology · Grade 11 · about 40 minutes
Describe hot smoking and cold smoking of fish.
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Lessons are for learners and teachers with an account. Browsing the curriculum — subjects, strands and what each sub-strand covers — stays open to everyone.
- 8 sections of explanation, worked examples and diagrams
- 1 practice task with hints and worked answers
- A quiz that marks itself as you go
- Your progress kept across every subject you take
Other lessons in this sub-strand
- What is fish value addition?
- Why add value to fish?
- Fish value added products
- Filleting a fish
- Making fish samosas
- Making fish fingers
- Fish cakes and fish balls
- Fish sausages and fish burgers
- Methods of fish value addition
- Frying fish
- Smoking fish
- Salting fish
- Sun drying fish
- Other methods of adding value to fish
- Food safety in fish value addition
- The nutritive value of value added fish products
- Carrying out a fish value addition process