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The flow of smoke in the mechanical kiln is computer controlled and the fish generally spend less time being smoked than in a traditional kiln. [ 2 ] Laminar air-flow technology allows mechanical kilns to achieve a higher production rate, while the use of micro-processors has allowed mechanical kiln smokers increased sensor coverage within the ...
Common smoking styles include hot smoking, smoke roasting and cold smoking. Smoke roasting and hot smoking cook the fish while cold smoking does not. If the fish is cold smoked, it should be dried quickly to limit bacterial growth during the critical period where the fish is not yet dry. This can be achieved by drying thin slices of fish.
Furthermore, the blood contained in the fish flesh retracts to the gut cavity, which produces a better coloured and flavoured fillet, and prolongs shelf life. This method is considered to be the fastest and most humane method of killing fish . [ 4 ]
Steelhead in 1924 illustration using the original taxonomic name, Salmo gairdneri The freshwater form of the steelhead is the rainbow trout (Oncorhynchus mykiss).The difference between these forms of the species is that steelhead migrate to the ocean and return to freshwater tributaries to spawn, whereas non-anadromous rainbow trout do not leave freshwater.
The rainbow trout (Oncorhynchus mykiss) is a species of trout native to cold-water tributaries of the Pacific Ocean in North America and Asia. The steelhead (sometimes called steelhead trout) is an anadromous (sea-run) form of the coastal rainbow trout (O. m. irideus) or Columbia River redband trout (O. m. gairdneri) that usually returns to freshwater to spawn after living two to three years ...
The rainbow trout has a steelhead subspecies, generally accepted as coming from Sonoma Creek. The rainbow trout of New Zealand still show the steelhead tendency to run up rivers in winter to spawn. [2] In Australia, the rainbow trout was introduced in 1894 from New Zealand and is an extremely popular gamefish in recreational angling. [3]
Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. [1] Smoking adds flavor, improves the ...
Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price in some regions, smoked salmon is considered a delicacy . Although the term lox is sometimes applied to smoked salmon, they are different products.