Tasteless super-purified smoke is manufactured
to treat seafood and meat to maintain the
freshness, color, texture, and natural flavor,
particularly after the food is frozen and
thawed. The smoke is generated by burning an
organic smoking material in a smoke generator.
It is then passed through a precipitation filtering
tower comprised of filters of ice, cloth, and
activated carbons to remove taste imparting,
The super-purified smoke is then stored and aged
in a temporary pressure pot or in canisters for
treatment at the same time or at another place
time. The super-purified smoke is used to
seafood or meat in plastic bags at temperatures
between its variable freezing point below 39°F for
twelve hours. The product is then frozen, stored for
up to two years, and quick or slow thawed with little
degradation of the treated seafood or meat.
|Tasteless Smoke Process
|Learn how we provide
the freshest and highest
quality "tasteless smoke"
seafood. | VIDEO
smoke is organically manufactured to treat seafood and
meat to maintain the freshness, color, texture, and
natural flavor, particularly after the food is frozen
Sea Delight is dedicated to
providing the freshest and highest quality "tasteless
smoke" seafood including:
- Yellowfin Tuna
- Red Grouper
- Mahi Mahi
The Benefits of
"tasteless smoke" are:
- Product “maintains” natural characteristics after
- Control shrink – Control True Cost
- Items have strict specification control. For
example, Center Cut Loin (no tail end), specific steak
sizing per box and/or Custom Packaging Available.
- Extends shelf life after thawing due to natural
characteristics in wood smoke.
- Product will degrade after thawed (7 days).
- Homogeneous product Quality throughout the
pipe-line, end user will return for repetitive
- Constant product supply
Laboratory Testing: Raw material is constantly tested for Histamine,
Salmonella, E-Coli, among other, in order to ensure
customer safety. These lab results are available for
each container imported.