Altona ovens are smoking ovens in which even in the traditional way over an open wood fire smoked is. Beech wood is usually used for cooking . For the golden yellow color and a particularly delicate taste , the next step is smoking over alder wood . This traditional way of smoking is tedious and labor-intensive.
In contrast, in modern be Gasräucheröfen fish with gas flames cooked, while a smoke generator in addition smoke is blown into the smokehouse. New Altona stoves are practically no longer permitted because they either no longer meet the stricter environmental requirements or the interest of the neighborhood in less odor and smoke pollution is rated higher.
- Deborah Knür: Much smoke about mackerel, eel and sprat - WAMS April 10, 2004
- Sabine Knappe: This is how fish is smoked today Hamburger Abendblatt, May 15, 1999