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Eureka's earliest tents, assembled from untreated white army duck, were so robust that a completely usable early Eureka tent still hung in the company's headquarters nearly one hundred years later. [3] In 1910, pioneering businessmen, Arthur D. Legg and Walter A. Dickerman purchased the company from its original owners. [4]
A Chorkor oven is an oven used for fish smoking. It gets its name from Chorkor, a fishing village and suburb of the capital of Ghana, Accra.In Chorkor, this oven is widely used for smoke-drying sardinella (in Ghana also known as 'herring', not to be confused with the real herring Clupea harengus) and other fish.
Acme Smoked Fish Corp. is the largest producer of smoked salmon in North America, [1] [2] [3] and is also a manufacturer and seller of pickled herring and other smoked and cured seafood products. Acme Smoked Fish has US-based facilities located in New York City, Massachusetts , North Carolina , and Florida, as well as international locations in ...
A smokehouse is a building where fish or meat is cured with smoke. In a traditional fishing village, a smokehouse was often attached to a fisherman's cottage. The smoked products might be stored in the building, sometimes for a year or more. [4] Traditional smokehouses served both as smokers and to store the smoked fish.
The upper areas of smokehouses are blackened with smoke. A meat house has a solid wood floor, a smokehouse will have a brick pit in the center of the dirt floor, or sometimes a broken/cast-off cast iron pot, for the fire. Jefferson's smokehouse at Monticello is an integral part of the brick outbuildings. It has a conventional brick fireplace ...
The restaurant uses a natural-wood smokehouse, [1] which has been in use since establishment. The smoking process involves brining the fish overnight, before large fish (such as salmon, sturgeon, or sablefish) are usually cut into "steaks", threaded with string, and hung from a smoking rack. [4]
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