Cold-Smoked Fish
14) cold smoked fish - product made from pre-salted fish, processed by smoking, smokeless or combined methods at a temperature of +40 °C and having the smell and taste of smoked fish;
Source: Government Decree of the Russian Federation dated 09.03.2010 No. 132 "On mandatory requirements relating to certain types of products and related design (including surveying), manufacturing, construction, installation, commissioning, operation, storage, transportation, sale and disposal processes contained in technical regulations of the Republic of Kazakhstan, which is a state - member of the Customs Union"
Cold smoked fish [non-fish animal-derived products]: product obtained from pre-salted fish [non-fish animal-derived products] during the process of smoking by smoke, smokeless or combined methods of cold smoking and having the smell and taste of smoked fish.
Note - Cold smoking and hot smoking are distinguished depending on the temperature regime
Source: "FISH, NON-FISHERY OBJECTS AND PRODUCTS MADE THEREFROM. TERMS AND DEFINITIONS. GOST R 50380-2005"
(approved by the Order of Rosstandart dated 29.12.2005 No. 504-st)
Морфология
Род
Понятие «рыба холодного копчения» женского рода.
Склонение и число
| Падеж | Единственное число | Множественное число |
|---|---|---|
| Р | рыбы холодного копчения | рыб холодного копчения |
| Д | рыбе холодного копчения | рыбам холодного копчения |
| В | рыбу холодного копчения | рыб холодного копчения |
| Т | рыбой холодного копчения | рыбами холодного копчения |
| П | рыбе холодного копчения | рыбах холодного копчения |