The Definitive Guide to scomber scombrus sarda
The hour at 50°C is essential to fix the colour of the fillets which would usually darken to an unacceptable diploma during heat processing in the can. The smoked fillets are packed in 200 g oval or ring-pull cans and protected that has a vegetable oil; maize oil has been found best suited. The cans are clinched, fatigued inside of a steam chest f