In the process of producing smoked Indian Mackerel (Rastrelliger Kanagurta) with defined process and amount of bagasse use for smoking can change the physical properties during the smoking having a golden brown color, aroma odor and palatable taste. A process of vacuum packaging, the product are stable and safe to use as viand during meals and as seasoning for food preparation for one month at room temperature and three (3) months at chilled (0oC) temperature.
