Note: Nitrites are not allowed in all species of fish used for smoking. The Food and Drug Administration currently allows nitrites to be used in salmon, sablefish, shad, chubs, and tuna.The standard traditional curing brine for each 100 lbs. of meat has been: 8 lbs. salt, 3 lbs. ...
TunaBrineSmokingLipid oxidationFatty acidsThis work evaluated the lipid oxidation and the changes in fatty acids in hot-smoked tuna (Thunnus albacares) as a function of brine concentration. Fresh, commercially harvested tuna fish samples were purchased from a local supermarket. The fish were first ...