Title 18 . Environmental Conservation

Chapter 34 . Administrative Enforcement

Section 315. Native-style smoked or smoke-flavored dried salmon

18 AAC 34.315. Native-style smoked or smoke-flavored dried salmon

(a) The department approves the process described in this section, for salmon only, as an alternative to meeting the time and temperature requirements of 18 AAC 34.310(h) . Salmon processed under this section is not shelf-stable and must be labeled as required by 18 AAC 34.110(c) (8).

(b) A processor shall eviscerate raw salmon as soon as possible to minimize the migration of parasite worms into the edible portion.

(c) After evisceration, the processor shall thoroughly wash the exterior of the raw salmon with a continuous flow of potable water that is chlorinated in the range of 30-40 ppm. The salmon must be washed from head to tail in the same direction as the scales to avoid pushing bacteria under the scales.

(d) Butchered strips of raw salmon must be of consistent thickness. For a cold-smoked salmon as described in 18 AAC 34.310(g) , strips must be one-half inch or less. For all other smoked salmon, strips must be three-quarter inch or less.

(e) Wet brining or dry salting of salmon must be done under refrigeration unless the brining or salting will be completed within four hours. Starches, sugars, or other ingredients may be used with department approval. In addition,

(1) sodium lactate or potassium lactate may be used to increase the rate of drying and to enhance the control of bacterial growth if the concentration is 20 percent solution or greater and if applied to the salmon as a spray or dip for at least one minute; or

(2) natural or artificial liquid smoke may be used if, before dilution, the concentrate consists of 10 percent titratable acidity, nine milligrams of phenol per gram, and 12 grams carbonyls per 100 milliliters.

(f) Liquid brines must be changed after the three batches to prevent an increase in bacterial populations. Brines may not be reused after four hours without filtering to remove bacteria. Finished product must be brined to contain

(1) a minimum of 10 percent water phase salt for cold-smoked salmon; and

(2) a minimum of 5 percent water phase salt for hot-smoked salmon.

(g) For smoking and drying, a processor shall use the following methods:

(1) the processor shall

(A) dry the salmon in a manner that does not form a pellicle or dry-skin on the surface of the salmon too rapidly; wood smoke must be applied continuously before a pellicle is formed and for at least 72 hours; or

(B) apply to the salmon sodium lactate or potassium lactate and liquid smoke as described in (e) of this section and before pellicle formation; wood smoke must be continuously applied before a pellicle is formed and for at least 72 hours; and

(2) hot- or cold-smoked and dried salmon must be arranged in the smokehouse in a manner to prevent product-to-product contact through touching or oil drippage and to allow for uniform smoke adsorption, dehydration, and heating.

(h) Salmon that has not been heated to an internal temperature of at least 145ΓΈ Fahrenheit for at least 30 minutes during the smoking process is subject to the freezing requirements of 18 AAC 34.310(h) (2).

History: Eff. 12/18/97, Register 144; am/readopt 12/2/99, Register 152

Authority: AS 17.20.005

AS 17.20.065

AS 17.20.072

AS 17.20.180

AS 44.46.020

Editor's note: Effective 12/2/99, Register 152, the Department of Environmental Conservation readopted 18 AAC 34.315, to affirm the validity of that section following statutory amendments made in ch. 72, SLA 1998. The department also amended 18 AAC 34.315(a) , (d), (g), and (h). Chapter 72, SLA 1998 relocated department authority to adopt regulations in 18 AAC 34 from AS 03.05 to AS 17.20.