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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 ...
As opposed to dry salting, fish brining or wet-salting is performed by immersion of fish into brine, or just sprinkling it with salt without draining the moisture. To ensure long-term preservation, the solution has to contain at least 20% of salt, a process called "heavy salting" in fisheries; heavy-salted fish must be desalted in cold water or ...
Smoked fish is a prominent item in Russian cuisine, Ashkenazi Jewish cuisine, and Scandinavian cuisine, as well as several Eastern and Central European cuisines and the Pacific Northwest cuisine. In Israeli cuisine, smoked trout is traditionally eaten as part of meze, especially at breakfast.
Because of their popularity, trout are often raised on fish farms and then stocked into heavily fished waters, in an effort to mask the effects of overfishing. [citation needed] Farmed trout are also sold commercially as seafood, although they are not saltwater fish. Trout meat is typically prepared the same way as salmon, often by smoking. [5]
Cakalang fufu – a smoked tuna dish of the Minahasan people of Indonesia; Smoked catfish [12] Caviar substitutes. Lysekil Caviar – a paste made of smoked cod roe, canola oil, sugar, onion, tomato sauce and salt; Smörgåskaviar – a Scandinavian smoked fish roe spread; Cod; Finnan haddie; Goldeye; Gwamegi – Korean style smoked half-dried ...
6 oz skinless smoked-trout fillet, flaked into 1-inch pieces (1 cup) 3 oz pitted Picholine olives, chopped (1/2 cup) 1 / 4 cup drained capers; 1 cup grated Pecorino Sardo cheese, plus more for garnish
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They are now consumed as a smoked fish commonly smoked in oak or apple wood and marinated in a brine of salt, sugar, and spices. Two smoked Lake Winnipeg goldeyes purchased from a fisherman-owned business near Winnipeg Beach, Manitoba. Its commercial viability was realized by Robert Firth, who immigrated to Winnipeg, Manitoba from Hull, England ...