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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.
Eoran - fish roe marinated in soy sauce and then sun-dried. Gwamegi - Herring hung to freeze and dry on winter and intermittently smoked by cooking fires. Karasumi - salted and sun-dried mullet roe. Katsuobushi - Skipjack tuna filleted, simmered, smoked, fermented, and then sun-dried; also known as "bonito flakes".
If less salt is used, the fish is suited for immediate consumption, but additional refrigeration is necessary for longer preservation. [7] Wet-salting is used for preparation of: [7] Salted herring, non-gutted, with hard or soft roe and heavily salted (20% NaCl brine, with final product containing around 12% salt),
An ancient basin for fish preservation in Tyritake, Crimea A fish-drying rack in Norway. Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption.
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.
The fish processing factory in the village of Seahouses, Northumberland, is one of the places where the practice of kippering herrings is said to have originated.. Although the exact origin of the kipper is unknown, this process of slitting, gutting, and smoke-curing fish is well documented.
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Salting could be combined with smoking to produce bacon in peasant homes. Instructions for preserving (salting) freshly killed venison in the 14th century involved covering the animal with bracken as soon as possible and carrying it to a place where it could be butchered, boiled in brine, and dry salted for long term preservation in a barrel.