fish smoking
Preserving seafood anciently
Fish smoking is the process of preserving and flavoring fish by exposing it to wood smoke.
The technique cures the flesh while imparting a distinctive smoky taste.
Cold smoking occurs at low temperatures over extended periods, producing silky textures like smoked salmon.
Hot smoking cooks the fish simultaneously, yielding flakier results: The fish smoking took all afternoon.
- pellicleThin organic membrane
- saltSodium chloride compound
- curingRestoring health or preserving
- smoked salmonCured, preserved fish fillet
- salmonPink-fleshed migratory fish
low temperature · Nordic cuisine · old world · wood · mackerel · kippers · golden color · smoked · wood chips · heat · preservation · herring · trout · fillet · aroma · oily · oak · charcoal
- coastal traditionssea shanties, clambake, pearl diving, boat building, ship christening
- preservationpreserve, preservatives, preservative, canning, freezing
- food craftscheese making, bread making, sausage making, pickling, fermenting
- fishingfishing rod, angling, bass fishing, fishing gear, fly fishing
- cooking methodsfrying, boiling, baking, grilling, roasting
- food preservationjerky, beef jerky, freezing, turkey jerky, dried fruit
preservation method
fish smokingfresh fish
Recently caught seafood
flash freezing · freezing · raw fish · refrigeration · canning