Stremel salmon

Stremel salmon with pepper

Stremellachs (or Striemellachs ) refers to a type of salmon - preparation . The fish is different from the conventional salmon not cold, but hot smoked .

Thus the Krünitzlexikon of 1858 writes : “In East Prussia, salmon of medium size are cut open, cut into thin pieces from head to tail, salted, and smoked for a few days, which pieces are called Striemel salmon, and under this name in Königsberg are often offered to buy on the streets. "

Procedure

Like other smoked fish, the Atlantic salmon ( Salmo salar ), which is previously pickled in brine, is filleted and cut into strips (North German "Stremel"). These fillet strips are then hot smoked at over 70 ° C. The smoking gives the Stremel salmon its typical taste. Spices (pepper etc.) can be added to the stremel salmon as preparation variants.

Web links

Wiktionary: Stremel salmon  - explanations of meanings, word origins, synonyms, translations

• Food lexicon

Individual evidence

1. ↑ Striemel salmon . In: Johann Georg Krünitz : Economic Encyclopedia . 1773-1858.