CODEX STAN 311-2013 Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish

1. SCOPE
This standard applies to smoked, smoke-flavoured and smoke-dried fish prepared from fresh, chilled or frozen raw material. It deals with whole fish, fillets and sliced and similar products thereof. The standard applies to fish, either for direct consumption,for further processing, or for addition into speciality or minced products where fish constitutes only part of the edible contents.
It does not apply to fish treated with carbon monoxide (filtered, “clear” or ‘tasteless’ smoke), fish packaged in hermetically sealed containers processed to commercial sterility. Speciality or minced products as such are not included (e.g. fish-salads).
2. DESCRIPTION
Product and process definitions for smoked fish, smoke-flavoured fish and smoke-dried fish are considered separately under this section.
2.1 SMOKED FISH
2.1.1 Product definition
Smoked fish is prepared from fish that has undergone a hot or cold smoking process. The smoke must be applied through one of the smoking processes defined in Section 2.1.2 and the end product must have smoked sensory characteristics. Spices and other optional ingredients may be used.