by

Nick Trachet
Fishery Programme Officer (APO)
South Pacific Regional Fishery Support Programme

December 1989

SOUTH PACIFIC AQUACULTURE DEVELOPMENT PROJECT
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS

Suva, Fiji

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TABLE OF CONTENTS

I. INTRODUCTION

II. EXPERIMENTAL PROGRAMME

III. PREPARATION OF MEAT

IV. JAPANESE STYLE SMOKING

1. METHOD

1.1. Cooking
1.2. Seasoning
1.3. Pre-drying
1.4. Smoking

2. RESULTS

2.1. Aspect and taste
2.2. Yield

3. SHELF LIFE AND PRODUCT SAFETY

4. PACKAGING AND PRESENTATION

4.1. Packaging
4.2. Marketing

V. EUROPEAN STYLE SMOKING

1. METHOD

1.1. Brining
1.2. Smoking

2. RESULTS

VI. SMOKING SMALL CLAMS

1. METHOD

2. RESULTS

VII. VINEGARED CLAM

1. METHOD

2. RESULTS

VIII. REFERENCES

APPENDIX 1 Step for Step Procedures to Smoke Giant Clam “Japanese Style”.

APPENDIX 2 How to Make a Simple Drum Smoker.

APPENDIX 3 Itinerary