Which of the following steps is not included in hard-smoked salmon procedure?
(a) Soaking in fresh water for a few hours to remove slight excess salt
(b) Hard-salted salmon must be soaked for 24-48 hours
(c) After the salmon has been split into two sides with backbone removed and thoroughly cleaned, it is salted in barrels for 3-4 days
(d) None of the mentioned
The question was posed to me in a national level competition.
This intriguing question comes from Principles of Food Pickling and Curing-1 topic in portion 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