Question

Only the best quality fish or shellfish should be used for smoke-curing. Why?

(a) The bad quality might interfere with the process

(b) Smoking will not conceal the bad quality or poor flavor

(c) It proves to be expensive

(d) All of the mentioned

This question was addressed to me during a job interview.

The origin of the question is Principles of Food Pickling and Curing-1 topic in division Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability of Food Engineering

Answer 1

Correct option is (b) Smoking will not conceal the bad quality or poor flavor

Best explanation: Smoking will not conceal the bad quality or poor flavor of the fish and hence the bad quality fish, in spite of being smoke-cured, will stay of bad quality itself.