Method for smoke-infusing crustaceans or mollusks or fish

A method for smoke infusing crustaceans, or mollusks, or fish, comprising the steps of:

• (A) introducing crustaceans, or mollusks, or fish, into an smoke-infusing zone;
• (B) repeatedly cycling the smoke-infusing zone with a plurality of smoke-infusing cycles, each smoke-infusing cycle comprising the steps of:
• a) pulling a vacuum on said smoke-infusing zone to convert said smoke-infusing zone to a vacuum smoke-infusing zone,
• b) flowing smoke at atmospheric pressure into said vacuum smoke-infusing zone, thereby substantially filling the vacuum smoke-infusing zone with smoke,
• c) terminating said flow of smoke into said vacuum smoke-infusing zone;
• d) providing a time for each flow of smoke into said vacuum smoke-infusing zone in the range of between about 1 second and about 10 seconds,
• e) releasing the vacuum by admitting ambient pressure air into said vacuum smoke-infusing zone, whereby said vacuum smoke-infusing zone is brought to a state of ambient air pressure, and residual smoke remaining in said vacuum smoke-infusing zone is expelled from said vacuum smoke-infusing zone,
• and
• f) repeating steps a)-e) between a range of about 50 to about 400 cycles to produce crustaceans, or mollusks, or fish which are smoke-infused;
• (C) withdrawing the smoke-infused crustaceans, or mollusks, or fish from the smoke-infusing zone,
• and
• (D) subjecting said withdrawn smoke-infused crustaceans, or smoke-infused mollusks, or smoke-infused fish to a chilled resting cycle in a dry cold zone, at a suitable low temperature of between about 0° C. to about 4° C. and for a suitable period of time between about 1 hour and about 10 hours,
• thereby to produce smoke-infused crustaceans, or smoke-infused mollusks, or smoke-infused fish.