Smoke-flavoured cod obtained by a new method using water vapour permeable bags

• We propose a new methodology to obtain smoke-flavoured cod.
• Water vapour permeable (WP) bags allow the complete exudate evaporation.
• This novel process can be implemented for fatty and lean fish.
• WP bags enable fish dehydration while protecting products from contamination.
• The new method reduces processing steps, brine wastes and fish handling.

The objective of this study was to adapt and optimise a new smoking-salting process developed for salmon to obtain smoke-flavoured cod. Fish was processed at 60% relative humidity (RH)/5 °C for 24 h using different salt doses. During process optimisation, new conditions were studied (salt dose, RH, processing time). Smoke-flavoured cod showed higher salt and moisture content than the salmon samples, which required a higher salt concentration to reach similar aw values. Process optimisation allowed the exudate to evaporate when the process lasted 72 and 96 h. The samples obtained with the 2% salt dose, 60% RH and 96 h gave the closest levels of moisture, salt and aw to commercial products. This new smoking-salting could substitute traditional procedures as it minimises product handling and brine wastes, reduces processing steps and can be applied to different fish types by adapting processing parameters.