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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.
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.
Over time, the term was applied to smoked fish of this kind, and one may see, e.g., "cold smoked hucho balyk." As a curiosity, recently a number of cold smoked meat products branded "balyk" appeared in Russia. Traditionally, sturgeon balyk has been considered the most fine and tender one, sought and praised by gourmets.
The "Of-fish-al" 30 Best Seafood Recipes To Make All Summer Long. Colton Trowbridge. July 9, 2024 at 11:35 AM. 30 Super Summer Seafood Recipes PHOTO: ANDREW BUI; ... Smoked Salmon Crostini.
A kipper is a whole herring, a small, oily fish, [1] that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering wood chips (typically oak). In the United Kingdom, Republic of Ireland and some regions of North America, kippers are most commonly eaten for breakfast.
The best types of fish for first-time owners are fuss-free, easy to maintain, and hardy. But just because they might be a dream to look after, it doesn’t mean they’re dull.
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