Smoking process with aromatics (anise seeds or rosemary) integrated into the process of canning mackerel fillets

Abstract

In conventional processes, the smoky organoleptic note of fish is obtained either by smoking using smoke from burning wood or by adding smoked flavorings to the fish cans. Our invention modifies the conventional process for producing canned fish by integrating a smoking step with dried herbs (anise seeds or rosemary) for cooked fish fillets, without resorting to adding flavorings. This process allows the fish flesh to be flavored with smoke and enriched with the specific notes of the herbs used. To preserve these organoleptic characteristics, the smoked fillets with herbs are quickly packaged in juicing oil, and other ingredients can be added. Then, the packages are hermetically sealed. The product then undergoes a sterilization heat treatment. This innovation preserves the benefits of fish while infusing the aromas of smoking with herbs, without resorting to artificial flavors. This process allows for natural flavoring through smoking, thus constituting a significant advancement in the fish canning sector and enriching the range of products available to consumers.