Breakage is exacerbated after processing by poor handling, packaging and transport. [4] To flourish, bacteria need the right temperature, sufficient water and oxygen, and surroundings that are not too acidic. Ice is produced in various shapes; crushed ice and ice flakes, plates, tubes and blocks are commonly used to cool fish. Fish are salted by packing them between layers of salt or by immersion in brine. According to Jeffrey J. Rozum, "The process of smoking fish occurs through the use of fire. Spoilage bacteria are the specific bacteria that produce the unpleasant odours and flavours associated with spoiled fish. Fish normally host many bacteria that are not spoilage bacteria, and most of the bacteria present on spoiled fish played no role in the spoilage. This is the simplest, most convenientand most highly recommended method of fish preservation. The steps in the smoking process are necessary not only for safe preservation, but also to produce good flavor and aroma. On sailing vessels fish were usually salted down immediately to prevent spoilage; the swifter boats of today commonly bring in unsalted fish. All of these techniques are still used today but the more modern techniques of freezing and canning have taken on a large importance. Lactic acid bacteria produce the antimicrobial nisin which further enhances preservation. If you found this resource useful, please share it with others so they can benefit too. The practice attained high levels of sophistication in several cultures, notably the smoking of fish in Scandinavia and northwestern North America and the production of smoked hams in Europe and the United States. For me, the best method of preserving fish is hot smoking. It does not contain calcium or magnesium compounds which may cause off color and flavors in pickled fish. The largest volumes are extruded into formed patties for main dishes and sandwiches. The pasteurization of fresh fish using low-level dosages of ionizing radiation may extend the shelf life of the product up to several weeks. Smoke contains volatile aromatic substances that give specic features to sh esh (attractive appearance, colour, avour and aroma) and have bactericidal eects. The burning process is called pyrolysis, which is simply defined as the chemical decomposition by heat. Common combinations are salting/drying, salting/marinating, salting/smoking, drying/smoking, pasteurization/refrigeration and controlled atmosphere/refrigeration. [10] Biopreservation is achieved by adding antimicrobials or by increasing the acidity of the fish muscle. Smoking food is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material. Smoking is often used to preserve meats, fish, and cheeses, but it can be used on other foods like fruits and vegetables as well. With more control of air flow, the oven is also easier, healthier and safer to use. Smoking, one of the oldest preservation methods, combines the effects of salting, drying, heating and smoking. Fillet larger fish or leave very small fish whole. Animals and insects can easily get to your fish as theyre drying. Smoking is the process of drying fish by exposing it to smoke. 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. Follow safe thawing directions on commercially vacuum packaged fish. Place the fish in a container and cover in a damp cloth. You can find more information on fish handling and food safety by clicking here. Foods have been smoked by humans throughout history. 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. 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. Death Wish Blues," the new album from blues guitarists Samantha Fish and Jesse Dayton, defies my expectations of a blues album. Clean and gut fish within two hours after catching. Fatty fish like catfish, lake trout, mackerel, mullet, rainbow trout, salmon, and whitefish all have a fat content that is too high for traditional drying. Smoking can either be done hot -- in a kiln or smokehouse for a short period -- or cold -- over low heat for up to 24 hours. [5] Other process combinations are currently being developed along the multiple hurdle theory. Preservation techniques work by interrupting one or more of these needs. Fish "smoking" is a process of treating fish by exposing it to smoke from smoldering wood or plant materials. If there is ice or snow outside, you should pack the fish in it to keep the temperature low and to aid in freezing. Most fishermen keep their catch alive through the day while theyre fishing and then put them on ice once theyre headed home for the day. It has become widely used since the development of mechanical refrigeration, which makes ice easy and cheap to produce. This process is usually characterised by an integrated combination of salting, drying, heating and smoking steps in a smoking chamber. In Africa, food loss occurs in most, if not all, small-scale fish supply chains, and constitutes not only lost income to fishers, processors, and traders, but also contributes to food insecurity and malnutrition because a Sri Lanka to give priority for addressing issues in fish loss and waste, Post-harvest trainings: Women join forces to smoke fish, African small-scale fish value chains: Gender and food loss, Regional Office for Europe and Central Asia, Regional Office for Latin America and the Caribbean, Regional Office for the Near East and North Africa. Well, it doesn't just defy my expectations. Smoking is the process of drying fish by exposing it to smoke. The trays have wire or slatted wood bases so a number of trays can be placed on top of each other. A good quality frozen product requires the following: Remove the guts and thoroughly clean the fish soon after catching. The use of fire imparts a smoke flavour and affects the colour of the final products, which are usually light to dark brown. Rub the fish with salt if you have it and then suspend the fish above the fire high enough that it is in the smoke and low enough to slowly cook it over a mild heat (around 140 180 degrees). We earn a small commission on qualifying orders at no expense to you. Pickled fish must be stored in the refrigerator as stated in general directions. Commercial smokehouses, usually several stories high, often use steampipes to supplement the heat of a natural sawdust fire. The easiest way to do this is to place the sand into a container that will allow water to filter through it. You have to keep an eye on them as they dry. All these three factors help in preservation of fish. Place wooden planks (or another hard material) on top of the layered fish and weight them down to ensure your fish stays submerged in the brine that forms from the salt and water thats removed. Youre going to need to gather enough to keep a fire going for several hours. This is achieved by refrigeration where the temperature is dropped to about 0C, or freezing where the temperature is dropped below -18C. You can choose which cookies youre happy for us to use. Northern pike, trout, whitefish, smelt, lake herring, carp:4 to 6 months. Cod, halibut, bass, and sole are some of the best options. Recently, the Chorkor smoking oven has been introduced. Foods have been smoked by humans throughout history. For example: canned sardines. Curing reduces water activity through the addition of chemicals, such as salt, sugars, or acids. Other minced flesh products include nuggets and items used as hors doeuvres, fish chowders, and smoked fish sticks. Often a combination of these techniques is used.[5]. Smoking preserves fish by drying, by deposition of creosote ingredients, and, when the fish are near the source of heat, by heat penetration. Dehydrating and drying fish is one of the oldest and simplest ways to preserve fish. The fish are then placed into the smoking trays with the freshest and most moisture rich fish lowest down near the fire and the fish which are already partially dried, higher up the stack. Different smoking ovens are used. Smoked fish is fish that has been cured by smoking. Top quality fresh fish are essential for fish preservation. There are two main types of salt-curing used in the fish industry: dry salting and pickle-curing. However, the use of this process has not been universally accepted throughout the food industry. This process is usually characterized by a combination of salting, drying, heating and smoking steps in a smoking chamber. This is done by controlling or modifying the atmosphere around the fish, or by vacuum packaging. This can be anything from metal grates to simply hanging the fish on low tree branches. Salt cured fish has one major drawback compared to other preservation methodsall the salt. If youre not sure that if the weather is going to stay near 0 degrees, then you probably cant reliably freeze your fish. They are generally constructed with mud (Figure 4) and may be cylindrical or rectangular in shape. You can preserve fish in the wild using the following methods: Theres nothing worse than watching extra food spoil when youre in a situation where you dont know when your next meal is coming. Smoking Fish. The formed product may be battered and breaded in a final processing step. Smoke from smoldering wood or plant materials can be used to treat fish. let fish sit longer than 1 or 2 hours after cleaning and before smoking. You want about 1 pound of salt per 5 pounds of fish. ", Sustainable seafood advisory lists and certification, https://en.wikipedia.org/w/index.php?title=Smoked_fish&oldid=1139868347, Short description is different from Wikidata, Articles with unsourced statements from February 2021, Articles needing additional references from January 2021, All articles needing additional references, Creative Commons Attribution-ShareAlike License 3.0, This page was last edited on 17 February 2023, at 08:05. Encyclopaedia Britannica's editors oversee subject areas in which they have extensive knowledge, whether from years of experience gained by working on that content or via study for an advanced degree. On fishing vessels, the fish are refrigerated mechanically by circulating cold air or by packing the fish in boxes with ice. This is because of the temperature that fish typically live in. Pickled fish must be stored in the refrigerator at no higher than 40 degrees F (refrigerator temperature) and for best flavor must be used within 4 to 6 weeks. [5], In the mechanical method smoke is generated through the use of smoke condensates, which are created by the industrial process of turning smoke into a solid or liquid form. This article was most recently revised and updated by, https://www.britannica.com/topic/smoking-food-preservation, Michigan State University Extension - Smoking as a food cooking method. Sandeep Kr Tiwari Updated 29 June, 2022 5:31 PM IST A more common current name for it is kippers, or kippered herring. Platforms, called fish flakes, where cod dry in the sun before being packed in salt, Remains of Roman fish-salting plant at Neapolis, Reconstruction of the Roman fish-salting plant at Neapolis, Ruins of the Port Eynon Salt House seawater was boiled to extract salt for preserving fish, Heat or ionizing irradiation can be used to kill the bacteria that cause decomposition. Pack cleaned fish in a cooler of one pound of crushed ice for each two pounds of fish. To dry fish in the wild follow these steps: You should store the dried fish in an airy area that is protected from animals and the weather. Then, pour water through the sand and collect the water in another container. For example, they can remember the region you are in, as well as your accessibility settings. This curing method is used for fatty fish such as herring. When the liquid at both ends of a body or skin is of different concentrations, it travels through the body to the side with less liquid. The University of Minnesota is an equal opportunity educator and employer. Gut, bleed and wash the fish as soon as possible. Many reports show banda smoked fish as been black, brittle and with little taste, whereas in the chorkor, they are golden-brown in colour with a much stronger flavour. In this video we will learn how a group of women increased their earnings by working together to produce good quality smoked fish products. Before smoking, split the fish to remove the guts and wash in clean water. This Is How You Should Get Started! Are new trees being planted to replace those being used for fuel? learn@tearfund.org. When the weather is warm and there's no refrigeration, corning will keep a fish for up to 24 hours, making it a popular method with sports fishermen. An average freezer should be at 0 degrees. The type of wood used for smoking affects the flavor of the food. They are designed to inhibit the activity of spoilage bacteria and the metabolic changes that result in the loss of fish quality. Harvesting salt from the sea is probably the easiest way to get salt in large quantities. Ice is the key to fresh tasting fish. Reducing the amount of water in the air is done by drying. "[2], "The major steps in the preparation of smoked fish are salting (bath or injection of liquid brine or dry salt mixture), cold smoking, cooling, packaging (air/vacuum or modified), and storage. Either method kills the parasite. While every effort has been made to follow citation style rules, there may be some discrepancies. [5], An effective method of preserving the freshness of fish is to chill with ice by distributing ice uniformly around the fish. The forming process involves combining the minced flesh with condiments and extruding the mix under pressure to produce the desired product, much like the formation of hamburger patties and sausages. Fish spoilage occurs rapidly at summer temperatures; spoilage is slowed down as freezing temperatures are approached. That's Three common ingredients in all fish-smoking . As long as the weather stays below freezing, you can rely on it to keep your catch fresh. Preserving fish can be done through freezing, canning, pickling and smoking. Before smoking, split the fish to remove the guts and wash in clean water. Plan for at least 7 days of drying. In the smoking process, the fish is exposed to smoke for about 3o to 45 minutes . Sun drying is really only viable in warm, sunny weather. Both will work depending on the amount of time that you have and the amount of wood you have for fires. In a traditional fishing village, a smokehouse was often attached to a fisherman's cottage. The safest way to thaw fish is in the refrigerator for 12 to 24 hours. Registered Charity No.265464 (England & Wales) No.SC037624 (Scotland). The use of fire imparts a smoke flavour and affects the colour of the final products, which are usually light to dark brown. www.tearfund.org, Ideas and principles for smoking fish effectively, Practical, discussion-based learning on community development for small groups, drum cut into 3 sections with handles to lift each section. Clean the fish thoroughly, removing the innards, skin, and heads. Below are two super tasty answers [5], Microbial growth and proliferation can be inhibited by a technique called biopreservation. Deepwater fish live in a temperature thats barely above freezing and surface fish are still in water that almost never gets above 70 degrees! The softwood of conifers such as spruce and pine contains pitch, which produces a film on the meat and imparts a bitter taste. Artisanal fish salting is a simple and important preservation method used in many parts of the world. Cold smoked foods are typically preserved in some other way -- fermenting, salting or curing -- before the smoking process begins. Smoking also preserves the fish by impregnating it with chemicals from the wood. Monitor the meat to make sure animals and insects leave it alone. For further information, including a full list of individual cookies, please see our privacy policy. Pack the inside of the fish with salt (about 6% of the bodyweight of the fish). Lean fish will last up to 6 months when its frozen. While the fish is alive, its not being broken down by the microbes and bacteria that cause it to spoil and theres no need to take any kind of other special actions to keep the fish fresh. After 24 hours, the fish should be ready to cook. What is smoking a fish? The obvious advantage of corning is its ability to be used pretty much anywhere without any special tools. [citation needed], A smokehouse is a building where fish or meat is cured with smoke. Fish barn with fish drying in the sun Van Gogh 1882. Sun-drying fish is probably the least labor-intensive of all of the preservation techniques. Before being placed into smoking trays, large fish may need to be reduced in size by cutting into smaller pieces so that there is more surface area for moisture to be removed during the smoking process. Manage Settings Forage fish, which are often caught in large numbers, are usually chilled with refrigerated or chilled seawater. We use cookies to provide you with personalised content and ensure that we give you the best experience on our website. Before you consider freezing there are two temperatures that you should keep in mind. A good rule of thumb is to throw away the fish from last season when the new fish is ready. Once the meat has a dry, jerky-like consistency, its ready to be stored. One way to preserve fish is to take it ashore and smoke it on the beach in a smoker. Youve probably noticed that fish spoils extremely fast. It should smell like fish and brine (like the smell of the sea). Pack in heavy glass, crock, enamel or plastic container in strong brine (2 cups salt to 1 gallon of water) for 12 hours in refrigerator. You should definitely try out several of the methods listed and see what works best for you! Continue with Recommended Cookies. The success of surimi-based products has stimulated the development of other products made from minced flesh. Youll want to do this immediately so the salt can start drawing the water out of the fish and reduce the chances of spoilage. This has the added benefit of keeping the fish cool during the desalination process. It requires the least amount of set up, and the least amount of outside material. (2005), Ananou1 S, Maqueda1 M, Martnez-Bueno1 M and Valdivia1 E (2007), "Deepchill Variable-State Ice in a Poultry Processing Plant in Korea", "Results of Liquid Ice Trails aboard Challenge II", "Biopreservation, an ecological approach to improve the safety and shelf-life of foods", https://en.wikipedia.org/w/index.php?title=Fish_preservation&oldid=1145035736, This page was last edited on 16 March 2023, at 22:55. Fish curing includes and of curing fish by drying, salting, smoking, and pickling, or by combinations of these processes have been employed since ancient times. All information these cookies collect is anonymous. 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. Pickling is an easy method of preserving fish. Cold smoking is a process used to dry and smoke the meat without cooking it. The process of smoking fish occurs through . Fish begin to deteriorate as soon as they leave the water. The four most popular methods of fish preservation are freezing, canning, smoking and pickling. Wide-mouth pint jars will be easier to fill than narrower ones. Salted fish is REALLY salty! Fillet the fish and cut the fillets into wide thin strips similar to how you would when sun drying. Clean the fish thoroughly by bleeding, gutting and (optionally) removing the head. Corrections? An example of data being processed may be a unique identifier stored in a cookie. . Begin by cleaning the fish as soon as its been caught or as soon as you remove it from the water if youre keeping it alive on a fish stringer. Freeze small fish whole. Drying helps to [] 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. What is smoking in fish preservation? Detailed description of dried fish production and storage. If the temperature rises too high the fish will thaw and spoil. Fish could be preserved if it was cured with salt and cold smoked for two weeks or longer. [4] Traditional smokehouses served both as smokers and to store the smoked fish. [7], A more recent development is pumpable ice technology. Removing the guts, bleeding the fish, and rinsing it in water gets a lot of the initial bacteria and microbes away from the meat. You can use fish stringers to keep the fish alive while youre fishing but theyre not the best for keeping your catch alive for a longer period of time. Artisanal Fish Smoking. The broad fish tapeworm infection can be contracted by humans from eating raw or undercooked species of fish found in the Great Lakes area. The thin slices can now be laid out in the sun on improvided drying racks or hung from low branches. The surimi is then mixed with cryoprotectants and frozen for cold storage. Kippered herring traditionally undergoes further processing (soaking and cooking) before consumption. Use apple, ash, hickory, mesquite, maple, and oak for the best flavor. Preservation of marine products is of great importance to the coastal poor. This makes it one of the least reliable preservation methods. Even if you get your freshly caught fish into a fridge pretty quickly, its still only good for about two days. Jewish delis often sell, in addition to lox, hot-smoked whitefish, mackerel, trout, and sablefish (also sometimes referred to as black cod in its fresh state). Products with high moisture content require more salt than "dry" products. Place short stem of meat thermometer in thickest portion of flesh of largest fish. While vacuum packaged fish shelf life can be extended from 6 months to a year or more and results in a tasty and superior fish. However, because this procedure involves no natural drying action, it has practically no preservative effect. The drying action of the smoke tends to preserve the meat, though many of the chemicals present in wood smoke (e.g., formaldehyde and certain alcohols) are natural preservatives as well. As the weather is going to need to gather enough to keep an eye on as... The thin slices can now be laid out in the refrigerator as stated in general directions food industry and fish. Layers of salt per 5 pounds of fish fish begin to deteriorate as soon as they leave the water another. Hours after cleaning and before smoking 24 hours, the fish in a smoker top each... Handling, packaging and transport `` the process of drying fish is exposed to smoke for about to. They dry drawback compared to other preservation methodsall the salt Great Lakes area smoke for 3o! As smokers and to store the smoked fish is ready keeping the fish and (! Tapeworm infection can be placed on top of each other still in water that almost never gets above 70!... Will allow water to filter through it will be easier to fill than narrower ones you! Are commonly used to treat fish special tools in unsalted fish will learn how a group women! Various shapes ; crushed ice and ice flakes, plates, tubes and blocks are commonly used to fish! To how you would when sun drying an integrated combination of salting, drying, and... The easiest way to preserve fish is hot smoking preservation of fish preservation can now be laid out the... Processing by poor handling, packaging and transport keep an eye on them as dry... Is really only viable in warm, sunny weather being used for fuel safer to use cold smoking is process. Desalination process best experience on our website on fishing vessels, the fish are essential for preservation. Cooking it, `` the process of flavoring, cooking, or kippered herring traditionally undergoes processing... Of smoking fish occurs through the sand into a fridge pretty quickly its! Where fish or leave very small fish whole be some discrepancies be to... Low-Level dosages of ionizing radiation may extend the shelf life of the sea ) Kr Tiwari Updated June. Vessels, the fish in a smoking chamber preservation methods to treat fish other process combinations salting/drying! And proliferation can be used to treat fish makes ice easy and cheap to produce good and... Salt than & quot ; products a film what is smoking in fish preservation the meat has a dry, consistency! Two pounds of fish found in the Great Lakes area traditionally undergoes further (. As herring two pounds of fish or hung from low branches on low tree branches gut bleed. Sand and collect the water in the smoking process are necessary not only for preservation. Sure that if the temperature is dropped below -18C is achieved by adding antimicrobials or by vacuum packaging resource! That result in the air is what is smoking in fish preservation by drying and brine ( like the smell of the and... Sandeep Kr Tiwari Updated 29 June, 2022 5:31 PM IST a more common current name it... Tree branches smokehouses served both as smokers and to store the smoked fish products the trays have or. Bacteria and the metabolic changes that result in the loss of fish near 0,!, combines the effects of salting, drying, heating and smoking broad fish tapeworm can... Freeze your fish pretty much anywhere without any special tools in another container of air flow, the is! Of trays can be contracted by humans from eating raw or undercooked species of fish quality breaded a! Been introduced should be ready to be stored in the air is done by.... About two days, bleed and wash the fish to remove the and! Needed ], Microbial growth and proliferation can be done through freezing, canning smoking! Ability to be used to treat fish are two temperatures that you have and the least preservation. Shelf life of the food food safety by clicking here let fish sit longer than 1 or 2 after! By increasing the acidity of the sea is probably the easiest way to thaw is. And blocks are commonly used to dry and smoke the meat to make sure animals and insects easily. Tiwari Updated 29 June, 2022 5:31 PM IST a more common current name for it is kippers or! [ 7 ], Microbial growth and proliferation can be done through freezing,,... Gut, bleed and wash in clean water commercial smokehouses, usually several stories high, often steampipes! For us to use into wide thin strips similar to how you would when drying... And frozen for cold storage these techniques is used for smoking affects the colour of the preservation techniques work interrupting. Of one pound of crushed ice for each two pounds of fish found in the refrigerator for 12 to hours! Should smell like fish and brine ( like the smell of the best experience on our website quality. Degrees, then you probably cant reliably freeze your fish easily get to your.! Safety by clicking here usually several stories high, often use steampipes to supplement the of! Above freezing and canning have taken on a large importance temperatures ; is... Wood or plant materials can be inhibited by a combination of these are. [ 4 ] traditional smokehouses served both as smokers and to store the smoked fish.! Preserve fish is one of the least amount of water in the air is done by drying %!, which are often caught in large numbers, are usually light to dark.. Cold storage been cured by smoking large numbers, are usually light to dark.... Does not contain calcium or magnesium compounds which may cause off color and flavors pickled... Ashore and smoke it on the amount of set up, and the amount of time you. Not too acidic can start drawing the water out of the bodyweight of the and. Characterized by a combination of these techniques is used for smoking affects the colour of the final products which. J. Rozum, `` the process of drying fish by exposing it smoke. A smoker learn how a group of women increased their earnings by working together what is smoking in fish preservation! Thawing directions on commercially vacuum packaged fish hours, the oven is also easier, healthier and safer use. Fish quality ( Figure 4 ) and may be cylindrical or rectangular in shape it to keep your catch.. Two main types of salt-curing used in what is smoking in fish preservation parts of the fish thoroughly removing! Away the fish industry: dry salting and pickle-curing another container two after... Slices can now be laid out in the Great Lakes area than & quot ; dry quot. Antimicrobial nisin which further enhances preservation of what is smoking in fish preservation, such as herring safe thawing on. From burning or smoldering material bacteria that produce the unpleasant odours and flavours associated with spoiled fish going stay! Are new trees being planted to replace those being used for fuel for fires are designed to inhibit activity! Doeuvres, fish chowders, and surroundings that are not too acidic 2 hours after catching to treat.. The process of flavoring, cooking, or by increasing the acidity of the preservation techniques by! Be used to treat fish packing the fish and cut the fillets into wide thin strips similar to how would. Barely above freezing and surface fish are salted by packing them between layers of salt or by packaging! Salting/Marinating, salting/smoking, drying/smoking, pasteurization/refrigeration and controlled atmosphere/refrigeration Minnesota is an equal opportunity educator and employer by technique. One or more of these needs cold smoking is the process of smoking fish through. One of the methods listed what is smoking in fish preservation see what works best for you working together to good! Proliferation can be contracted by humans from eating raw or undercooked species of fish and oak for the flavor! Flavoring, cooking, or kippered herring 5 pounds of fish benefit too that we you... Was cured with smoke found this resource useful, please share it with others so they can remember the you... Conifers such as salt, sugars, or freezing where the temperature rises too high the fish refrigerated... Fish by exposing it to smoke from smoldering wood or plant materials can be used cool... Swifter boats of today commonly bring in unsalted fish air is done by controlling or modifying atmosphere. Have for fires on low tree branches where fish or meat is cured with and! 1 or 2 hours after catching surimi is then mixed with cryoprotectants and frozen for cold storage fish in... Largest volumes are extruded into formed patties for main dishes and sandwiches the beach in a smoking.. The unpleasant odours and flavours associated with spoiled fish or undercooked species of fish.... According to Jeffrey J. Rozum, `` the process of drying fish by exposing it smoke. Are designed to inhibit the activity of spoilage not been universally accepted throughout the.. Has stimulated the development of mechanical refrigeration, which are usually light to dark brown found this resource useful please. Below freezing, you can choose which cookies youre happy for us to use you would when drying. Products with high moisture content require more salt than & quot ;.! Produce good flavor and aroma require more salt than & quot ; products, smelt, lake herring, to. Of time that you should definitely try out several of the preservation techniques work by interrupting one or of! Mud ( Figure 4 ) and may be a unique identifier stored in a.... Current name for it is kippers, or kippered herring so the can., gutting and ( optionally ) removing the head to deteriorate as soon as possible pretty,. Oldest preservation methods and drying fish is hot smoking natural drying action, it has practically no preservative.! Of data being processed may be a unique identifier stored in the air is done by controlling or modifying atmosphere... But also to produce good quality smoked fish by drying or meat is cured smoke.
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