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Title: Smoking Salmon and Trout- Methods
Categories: Fish Smoke Info Canadian Bbq
Yield: 1 Text file
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There Are Several Methods That Fall Into Two Overall Categories: Hot smoked [cooked] methods include barbequed, kippered, smoked-canned and small whole fish and Cold Smoked [below 85 deg F] include Scotch/ Irish/Norwegian/Nova Scotian style, Lox, Indian or hard smoked, pickled-smoked, Seelachs and smoked roes & livers.
Cold smoked products are still raw, deeply colored, with a texture like cured ham and can be thinly sliced without crumbling. Hot smoked products are colored on the outside only and will flake like other styles of cooked fish.
Barbecued: or smoke-cooked fish is made in a pre-heated covered barbecue or a box-and-hotplate smoker. The fish is cooked in a smoky atmosphere without preliminary cold smoking or prior conditioning.
Kippered: fish are conditioned before hot smoking by first drying the fish in barely warm air, then bringing it up to cooking temperature gradually to improve its appearance and quality.
Cold smoked: is known variously as Scotch, Irish, Norwegian or Nova Scotian smoked and is appreciated by gourmets more than any other method. The fish are salted before smoking and is still raw although it is cured when finished.
Lox: or Lachs [German] can mean many things- traditionally fresh fish lightly salted and mildly smoke cured [therefore still needing refrigeration and is perishable], recently frozen fish thawed, salt-sugar cured and lightly smoked [Nova Lax] and even salt-sugar cured and unsmoked.
Hard smoked: jerky like and so dehydrated that it does not need refrigeration; based on traditional Native Indian preparations of cutting fillets into thin strips. These strips are partially dried by wind on sunny days or by fan in a dehydrator or a force draft smoker and smoked for only a portion of the drying time.
Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller From: Jim Weller Date: 08 Mar 98
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