Fermented dried smoked fish sausage contains only raw materials of fish origin: 50% tolstolobik fillet, 30% carp fillet, 10% catfish fillet and 10% fish fat, and natural spices: 2,5% table salt, 2,0% pepper, 2,0% red pepper and 1,0% garlic, relative to the total weight of fish and fish fat. Fish fat, which includes fish milt and the lower parts of the carp belly, is added as a binder which is obtained by gentle heating on a temperature up to 50°C for a maximum of 10 minutes, and then by separation of the fish fat from the remaining liquid by draining. The cold smoke phase, preceded by draining carried out at a temperature from 5-6°C in a chamber for 12-14 h, comprises two 24-hour continuous cold smoke introduction cycles and two 24-hour break cycles of no smoke introduction, one of which is between the two mentioned smoking cycles and the other break cycle is after the second smoking cycle.Fermentisana suva dimljena riblja kobasica sadrži isključivo sirovine ribljeg porekla: 50% fileta tolstolobika, 30% fileta šarana, 10% fileta soma i 10% riblje masnoće, i prirodne začine: 2,5% kuhinjske soli, 2,0% bibera, 2,0% crvene paprike i 1,0 % belog luka, u odnosu na ukupnu masu ribe i riblje masnoće. Riblja masnoća, koja obuhvata riblji mleč i donje delove stomaka šarana, dodaje se kao vezivo koje se dobija blagim zagrevanjem na temperaturi do 50°C tokom najduže 10 min, a zatim razdvajanjem riblje masnoće od preostale tečnosti ceđenjem. Faza hladnog dimljenja, kojoj prethodi ceđenje koje se izvodi na temperaturi od 5-6°C u komori tokom 12-14h, obuhvata dva 24-časovna ciklusa kontinuiranog uvođenja hladnog dima i dva 24-časovna ciklusa pauze u kojima se ne uvodi dim, od kojih je jedan ciklus između pomenuta dva ciklusa dimljenja, a drugi ciklus pauze je posle drugog ciklusa dimljenja.
