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Brinemaster

Published 30 March 2015 | By Kroma

In order to smoke fish, it must be brined. In normal conditions, brine must contain of at least 8% sodium chloride (NaCl). Brining process is taking approximately 24 hours for fish to get soaked, depending on fish specie and brine concentration. After using brine it can’t be used once more without being filtered as it contains fats, proteins and mineral substances. Brining in general consumes a lot of time in order to get ready for next steps of processing. Kroma A/S found way to reduce time in brining.

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Brinemaster