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Encyklopédia rýb |
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Besides drying and salting, smoking is one of the oldest methods of preserving fish. On the one hand the liquid is gradually withdrawn, on the other hand the contents of the smoke allows the protein contained within the fish to coagulate. The smoke is emitted from glowing wood, sawdust or wood shavings in special smoking furnaces. The fuel material, often made of beech, juniper, oak or alder, burns thereby only partially. A soot layer forms on the product undergoing the smoking process, this layer acts as a sealent and has an antibacterial effect. As well as preserving the smoking process pleasantly influences the colour, taste and smell of the fish. One differentiates between cold smoking, warm smoking and hot smoking.
With warm or hot smoking the product should be consumed shortly afterwards, as the preserving affect does not last very long. Here the smoking temperature is approx. 80 to 100° C.
Cold smoking preserves the product for longer. The temperature is approx. 16 to 26° C.
It is worth noting that a cold smoked herring is called a ‚kipper‘ and warm smoked a ‚buckling‘.
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