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Smoked Fish
Smoked fish is fish that has been cured by smoking. Foods have been smoked by humans throughout history. Originally this was done as a preservative. In more recent times, fish is readily preserved by refrigeration and freezing and the smoking of fish is generally done for the unique taste and flavour imparted by the smoking process. Smoking process According to Jeffrey J. Rozum, "The process of smoking fish occurs through the use of fire. Wood contains three major components that are broken down in the burning process to form smoke. The burning process is called pyrolysis, which is simply defined as the chemical decomposition by heat. The major wood components are cellulose, hemicellulose and lignin."Ingredients in Meat Products, Properties, Functionality and Applications [] "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. Smoking, o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arbroath Smokies - Geograph
Arbroath () or Aberbrothock ( ) is a former royal burgh and the largest town in the council area of Angus, Scotland, with a population of 23,902. It lies on the North Sea coast, some east-northeast of Dundee and south-southwest of Aberdeen. There is evidence of Iron Age settlement, but its history as a town began with the founding of Arbroath Abbey in 1178. It grew much during the Industrial Revolution through the flax and then the jute industry and the engineering sector. A new harbour was created in 1839; by the 20th century, Arbroath was one of Scotland's larger fishing ports. The town is notable for the Declaration of Arbroath and the Arbroath smokie. Arbroath Football Club holds the world record for the number of goals scored in a professional football match: 36–0 against Bon Accord of Aberdeen in the Scottish Cup in 1885. History Toponymy The earliest recorded name was 'Aberbrothock', referring to the Brothock Burn that runs through the town. The prefix ''Aber'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cold Smoking
Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot- smoking fish. In Iceland, dried sheep dung is used to cold-smoke fish, lamb, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
