smoked fish
When smoked fish is called both fish products from food fish and the preservation methods for fish.
Saltwater fish as well as freshwater fish are used for smoking . These are processed by both hot and cold smoking . Dried fish is not one of them, even with similar production. As a rule, gutted fish and parts of them are used. Some types such as B. Sprats are not exempted beforehand. In order to reduce the water content, pre-salting is sometimes used. Smoked fish has a typical yellowish-brown smoked color and a corresponding aroma.
Hot smoking
The fish are produced in freshly developed smoke and a heat exposure of 70 to 150 ° C (over 60 ° C core temperature). Typical food fish for this are trout , sprat , mackerel , sturgeon and halibut . Traditionally, special smoking ovens (e.g. Altona oven ) or smoking chambers are used for this .
Examples of products are:
- Bucking (or bucking ) and fillets of it
- Speckled herring and "Kipper North German style" from it (fillets of whole fish with and without head)
- smoked rollmops
- Smoked eel
- Schillerlocke
- Bacon fish ( gray shark )
- Stremel salmon
Cold smoking
The fish are made in freshly developed smoke at a temperature of 25 to 30 ° C. In general manufacturing specifications, the temperature range given is up to 45 ° C, the temperature point at which the structural protein collagen in fish is denatured. The smoking period is one to three days. May for obtaining a uniform coloring caramel be used, but must be identified. Due to the cold smoke, the meat of the fish remains much firmer, such as B. the comparison between kippers (hot smoked), which is rather soft, and salmon herring (cold smoked), which is much firmer, shows. However, it is both the same fish.
Examples of products are:
Individual evidence
- ↑ Gerald Rimbach, Jennifer Möhring, Helmut F. Erbersdobler : Food and goods knowledge for beginners . Springer, Berlin Heidelberg 2010, p. 103 u. 104, ISBN 978-3-642-04485-4
- ↑ a b German Food Book , Section D 2. Smoked fish .
- ↑ Thomas Netsch: core temperature, fish. (No longer available online.) In: aurant.de. Archived from the original on August 23, 2016 ; accessed on November 2, 2016 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
