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Smoked fish is fish that has been cured by smoking. Foods have been smoked by humans throughout history. Originally this was done as a preservative. In more recent times, fish is readily preserved by refrigeration and freezing and the smoking of fish is generally done for the unique taste and flavour imparted by the smoking process.
Smoking is used to preserve salmon against microorganism spoilage. [3] During the process of smoking salmon the fish is cured and partially dehydrated, which impedes the activity of bacteria. [4] An important example of this is Clostridium botulinum, which can be present in seafood and is inhibited by the salt content of the food. [5]
Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite [1] or sugar, can involve smoking and flavoring the fish, and may include cooking it. The earliest form of curing fish was ...
Smoking helps seal the outer layer of the food being cured, making it more difficult for bacteria to enter. It can be done in combination with other curing methods such as salting. Common smoking styles include hot smoking, smoke roasting (pit barbecuing) and cold smoking. Smoke roasting and hot smoking cook the meat while cold smoking does not.
Fish curing includes and of curing fish by drying, salting, smoking, and pickling, or by combinations of these processes have been employed since ancient times. On sailing vessels fish were usually salted down immediately to prevent spoilage; the swifter boats of today commonly bring in unsalted fish.
Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe , alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent.
Include iodine (many table salts do), which can dissipate Experience altered flavor over time While there’s no official expiration date on salt related to food safety, the date on the box or ...
Traditionally the processing and smoking of fish has been done by women. [13] The primary method of smoking is hot smoking , the flavor from hot smoking preferred by local consumers. [ 12 ] [ 14 ] Traditional smoking methods include using bamboo racks over smoky fires, mud ovens and placing the fish directly on smoldering woods and grasses.