ABOUT SCOMBRUS SCOMBRUS

The hour at 50°C is critical to fix the colour of the fillets which would or else darken to an unacceptable diploma in the course of heat processing in the can. The smoked fillets are packed in 200 g oval or ring-pull cans and protected using a vegetable oil; maize oil continues to be observed most suitable. The cans are clinched, fatigued within