Good morning everyone,
a customer has asked if we are able to smoke in house prawns and crevetes,
Now we have 2 different smoking systems on site but we have never even considered prawns before as it was never viable for us.
Q: What is the general process for smoking prawns?
Q: Do they use cooked / defrosted prawns then smoke?
Q: Do they use raw prawns and hot smoke / cook?
Q: Do they use brine's? or just lightly salt?
What are the general Food safety concerns for smoking prawns / crevetes
What would the key quality aspects to control be?
What we have tried so far: We have tried using some generic RAW prawns- wet brine for 20 minutes, allowed to dry to form pilacle - smoked for for a number of hours and hot roasted - quality with various times etc was poor compared to what has been sampled on markets.
We have also tried using cooked ready to eat IQF prawns, defrosted and smoked and repacked--- which tastes great but im worried there is an issue with modifying a cooked RTE product.....
Any advice or tips welcome regarding this.............