![]() ![]() Its jelly-like, flabby, fatty flesh is inedible, when fresh, but hot smoked it takes on a beauty you would not imagine. The traditional fish for hot smoking vary from place to place, but herrings, mackerel, eels, trout and large sea trout are all smoked in great quantities as is the lumpsucker, or lumpfish, an unfortunately ugly fish which provides wonderful pink fish roe in winter but with otherwise no obvious virtues. This style of smoking, however, does not dramatically prolong the fish’s keeping qualities. In the process, the flesh become meltingly tender, foamy and aromatic, with a sweet and salty juiciness. It’s simply a means of cooking, in which you smoke the fish while baking it, imbibing it with a discreet smokiness at the same time. This method is easy to do at home without much fuss. All it takes is heat, sawdust and a closed container.įish can be either cold or hot smoked. This is mostly done in primitive fashion – using a battered old pot, a small smoking box and a bonfire. ![]() While vast quantities of fish are smoked on an industrial scale, Scandinavians love to smoke their own fish at home. Nowadays, we smoke fish for the sheer joy of it and, of course, for the deliciousness. fresh fish were first salted and then hung up to smoke until bone dry in the chimneys – an easy but essential means of preservation. I must admit I love the gastronomic virtue inherent in the simple alliance of smoked fish and all things Nordic – potatoes, rye bread, my favorite herbs, and fresh spring vegetables and greens. Smoked fish from Scandinavia is a delicacy you should try when being in the Nordic region. Smoked fish in the Nordic countries is an exceptionally well-loved part of the Scandinavian heritage, from the luxurious, thinly cut, cold-smoked wild salmon to more unassuming treats such as newly hot-smoked herrings for a summer lunch. ![]()
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