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Why does smoked fish develop a glossy surface during drying?
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fish processing
Fish on a conveyor belt entering a processing plant, Newfoundland, Canada.
The glossy surface that develops on smoked fish during the drying phase is a result of the brine treatment applied before the smoking process.
When butchered fish are soaked in a brine solution, the salt and moisture interact with the surface of the fish. As the fish are subsequently placed on racks to dry, the brine on the surface evaporates, leaving behind dissolved proteins. These concentrated proteins form a thin, shiny film, which creates the characteristic glossy appearance that serves as a key commercial indicator of quality in fish processing.1