Problem addressed
High levels of carcinogenic elements of Polycyclic Aromatic Hydrocarbons in our smoked fish
About this technology
Processed smoked fish is of very high quality: safe from cancer causing compounds, clean, golden color and uniformly smoked
Improves the quality and increases market value of smoked fish by 75 – 85%
Reduces amount of firewood and charcoal required for smoking fresh fish by 50%
Significantly reduces smoking time to just 10 – 14 hours from 48 – 72 hours taken by the traditional methods of Chokori kilns
Increases shelf-life of smoked fish
No inhaling of smoke hence minimizing adverse effects of smoke
Filtered smoke does not irritate the eye and throat
Suitable for both women and men
Not labor intensive
Performance and benefits
Increases shelf-life of smoked fish
Reduces amount of firewood and charcoal required for smoking fresh fish by 50%
Suitable for both women and men
Not labor intensive