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The Brisk It Origin 580 is a high-tech pellet grill that's powered by AI, and it makes smoking a hands-off task, automatically monitoring your food for precise results every time.
Traditionally, in the US, cold-smoked fish, other than salmon, is considered "raw" and thus unsafe to consume without cooking. For this reason, in the US, cold-smoked fish is largely confined to specialty and ethnic shops. In the Netherlands, commonly available varieties include both hot- and cold-smoked mackerel, herring and Baltic sprats.
The smoking of food likely dates back to the paleolithic era. [7] [8] As simple dwellings lacked chimneys, these structures would probably have become very smoky.It is supposed that early humans would hang meat up to dry and out of the way of pests, thus accidentally becoming aware that meat that was stored in smoky areas acquired a different flavor, and was better preserved than meat that ...
Smoking fish near Dakar, Sénégal. Close to 80% of all fish caught in most African nations is smoked. [12] 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.
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The quality standards laid down by the EU Protected Geographical Indication mean producers of traditional Grimsby smoked fish must adhere to strict controls and measures to ensure the authenticity of their process. Mechanical smoking has a quantitative approach. Mechanical smokers smoke both hot and cold fish, meat, cheese and even garlic.