What is a smoked rag?

HADDOCK is a popular type of sea fish pikes used as a source of food and smoked cod is a method of its preservation and preparation. Smoking fish to preserve has been practiced since antiquity and differs from another smoking process, which is also done to add taste to fish. Smoking fish to preserve is still commonly carried out in countries where cooling is not widespread, while fishing of fish such as cod, such as the taste itself, is also a frequent method used in food preparation. Fishing is the most important aspect of the process and it can take up to five days to complete the historical smoking method on cold. By removing water from the fish and adding salt, as well as chemicals produced in smoke, such as phenolly -collar months. Smoked cod does not jump is not the simplest white fish, because the species has a generally low fat content. Types of high fat fish, such as salmon and trout, absorb smoke faster and then retain a softer texture than a tresse, which can dry or hard in the smoking process.

Hot fish smoking is a more modern approach that will retain fish for only a few days, even if it is cool but provides all the taste of traditional smoking. It is similar to the process of grilling or cipping meat and includes soaking fish in salt water and then smoking is about six hours behind the fire. This type of smoked cod requires maintaining less salt and it is a wet version of the fish when served.

wood used as a smoking fire should not contain resin, as it can give fish a bad flavor similar to a similar height. Trees with a high resin content include a pine, fir and spruce trees. Hard forests are generally recommended in soft forests for any smoking process, while oak and hickory are a popular choice.

Smoked Haddock is a widely consumed fish in England and Scotland, where most of it is ready, and the cod itself is commonly perceived as part of fish and prismKu for which English is recorded. Cooking smoked cod is often done by poaching in water with added milk, which can reduce the level of salinity. Another frequent way of preparation is to bake in a mixture of herbs, lemon juice and Greek yoghurt that add a cream velvet sauce to the bowl.