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Gravlax (Scandinavia) - Raw salmon cured with sugar, salt, and spices. Hákarl ( Iceland ) - Greenland or basking shark which has been cured with a particular fermentation process and hung to dry. Kipper ( United Kingdom , Ireland ) - Whole herring or a small, oily fish, that has been split in a butterfly fashion from tail to head, gutted ...
Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. [1] Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite. [1] Slices of beef in a can
Today it is no longer fermented. Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for a few days. As the salmon cures, by the action of osmosis, the moisture turns the dry cure into a highly concentrated brine, which can be used as part of a sauce. [1] Gohu Ikan: Maluku, Indonesia
Accidents in the world of food can occasionally lead to the discovery of something delicious, but most of the time cooking mistakes lead to undercooked roasts, spreading cookies and inedible eats.
Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price in some regions, smoked salmon is considered a delicacy . Although the term lox is sometimes applied to smoked salmon, they are different products.
Confit, as a cooking term, describes the process of cooking food in fat, whether it be grease or oil, at a lower temperature compared to deep frying. While deep frying typically takes place at temperatures of 160–230 °C (325–450 °F), confit preparations are done at a much lower temperature, such as an oil temperature of around 90 °C (200 ...
The most common types of smoked fish in the US are salmon, mackerel, whitefish and trout, although other smoked fish is also available regionally or from many ethnic stores. Salmon, mackerel and herring are universally available both hot-smoked and cold-smoked, while most other fish is traditionally preserved by only one of the smoking methods.
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