What You Need to Know
During smoking, cedar bark thermally degrades to release guaiacol and syringol, which diffuse into the fish and react with proteins and lipids to form aromatic aldehydes and ketones. The mild heat (≈60 °C) maintains protein structure, while controlled lipid oxidation contributes to the characteristic smoky‑sweet profile. Dry brining prior to smoking reduces water activity, inhibiting spoilage bacteria and allowing phenolic acids to act as antimicrobials.
The Science
Primary Reaction
thermal decomposition of cedar bark releasing phenolic compounds that react with fish proteins and lipids during smoking