Eugene E. Evans, CFP is a Seafood Processing Subject Matter Expert with more than two decades of domestic and international regulatory food safety experience. He is a Certified Fisheries Professional with the American Fisheries Society and an instructor for AFDO's Seafood HACCP Alliance. Eugene created the AFDO "Fish Evisceration Training Video" and served as the Project Lead for the 2019 Revision of the AFDO "Cured, Salted, and Smoked Fish Establishments Good Manufacturing Practices" guidance. He resides in Brooklyn, New York.
This article explores the science behind the controls required to ensure consistent, safe production of both hot and cold smoked fish, using generated wood smoke and liquid smoke, and focusing on two of the most relevant hazards—non-proteolytic Clostridium botulinum and Listeriamonocytogenes.
