TZS 446: 2015 Smoked fish — Specification

Smoked fish is a product prepared from fish treated with smoke. It should have smoked flavour and aroma. The product may be hot or cold smoked presented in any form as whole smoked fish, split smoked fish and/or fillet smoked fish. The smoke shall be applied either through smoke flavouring or smoke drying processes and the end product must have smoked sensory characteristics.
Development of this Tanzania Standard was necessitated by the need to ensure the safety and quality of smoked fish produced and / or marketed in Tanzania.

Source of publication

Tanzania Bureau of Standards (TBS) 

Language

English 

Date of publication

10 September 2015