Please refer also to the general quality assessment checks for all sensory criteria , which cover all seafood.
Smooth intact pellicle (thin skin), free of contaminants
Pellicle slightly damaged; bruising or mould growth
The loss of pellicle integrity may indicate poor handling.
Clean, smokey aroma
Reduction of smokey aroma
Smoking may mask bad odours, flavours and defects to a certain extent, but they will still be evident.
Be especially wary of unusual smells in smoked seafood—they usually indicate bad preparation or handling, or poor original quality.
Firm and springy
Sticky, soggy, soft patches or flabby
Soft patches can be caused by parasites.
Mildly smokey, perhaps salty
Reduction of smokey flavour, slight presence of foreign flavours or overly salty
Foreign flavours can occur when poor-quality product has been smoked.