Label
All
0
Clear all filters

Cold-Smoked Fish

Appears in
Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About
Be warned once again that salt, not smoke, is the curative agent in cold-smoked fish. In addition to inhibiting the growth of harmful bacteria, the salt draws out moisture—and moisture is necessary for bacteria to thrive. How much salt and for how long depends on the size of the fish and other factors, and how long the fish is to be preserved. As a rule, the more salt, the drier the fish and the longer its shelf life. In modern times, the trend has been toward less and less salt combined with refrigerated storage, and this chapter tends to reflect this change. (If you want completely cured smoked fish, begin with a hard salt cure as described in Chapter 2 and cold-smoke the fish in the smokehouse for a week or longer.) The trouble with a light cure–light smoke approach is that the practitioner has no hard and fast rules to follow. In any case, I can only hope that I can shed enough light on the subject to keep the novice from proceeding in the dark.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

The licensor does not allow printing of this title