What is the smoked fish?
Several different types of fish can be used to create smoked fish, popular food in many countries. Code fish are often loaded and then hot or cold smoke; These processes can either cure the meat or cook it completely. The finished product can then be consumed separately or used in different meals and meals. Depending on the type of fish, it can be smoked whole or pieces. Salmon, mackerel, trout and whitefish are the most popular and usually ideal for smoking. In some cases, sturgeon, sea bass, sled and halibut may also be used.
To support curing and adding taste, the fish is often before smoking in wet or dry salt. If the fish is loaded, it is left a few hours before placement in a smoker. Attempting to smoking wet fish can result in undesirable texture, especially when smoking cold. Boom, but not cooked. The temperature inside the smoker is maintained below 90 ° Fahrenheit (33 ° Celsius). Setting the smoker to this temperature makes it impossible to cook fish. In some cases the fish is uzeCold smoked only for several hours to give the taste and then cook. Smoking can require a few days in the smoker depending on the size and amount of fish.
Hot -groomed fish are cooked rather than cured in a smoker. Within a few hours, the fish are cooked at a temperature between 165 ° Fahrenheit (74 ° C) and 265 degrees of fahrenheite (130 ° Celsius). This type of smoked fish is ready to eat as soon as it comes out of the cooker.
The most important factor in the production of this type of fish is the variety of used wood. Hard woods are considered to be necessary for this process, especially when using smoke to cure meat. The components found in hardwood smoke act as a preservative, killing existing bacteria and limiting the growth of new bacteria.
Soft wood often creates too much soot when burning, destroying the taste of fish and reducing the healing properties of smoke. In rare orAdech can be used in conjunction with hardwood for the taste of a small amount of softer forest. Fish can also be smoked with coal or propane, even if it tends to limit the taste.
This type of fish is consumed worldwide in various environments. The smoked cold variant is a common breakfast meals in many different countries. Hot modified fish are a popular accessory for salads and appetizers and are used in many Asian countries as a base for soups.