6.20 GB

Contact Author GB
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Scottish Smoked Salmon Trimmings

Whole sides of smoked salmon and 100g packs of smoked salmon also available.
Scottish salmon hot smoked over oak chippings from old Whisky barrels.
Fish is cleaned gutted and filleted before smoking.
The length of smoking the wood used and the temperature of the smoke determine the taste of the finished product.
In the traditional method of smoking the prepared fish are brined in salt sugar and water dried and hung in special smokehouses over slowly burning wood fires for several hours. The smoke infuses the fish adding flavour and colour whilst gently drying the fish and killing off bacteria. Many traditional smokehouses have developed their own unique recipes and methods producing high quality that is sought after in the restaurant kitchen. Traditionally smoking fish is more art than science.
Mechanical smokehouses or kilns use smoke that is condensed into a solid or liquid form. This reduces the time required to smoke the fish and allows large scale production.
There are two main techniques of smoking – cold smoking where the temperature remains between 25-30ºC (or 80-90ºF) and hot smoking at 50-120ºC (or 120-250ºF). Cold smoking is a slow process that can last several days. It adds flavour and colour but does not cook the fish. Hot smoking smokes and cooks the fish. It takes several hours and great care has to be taken not to overcook the fish.
Most kinds of fish can be used for smoking but rich to moderately oily fish are considered best.
Scientific Name: Salmo SalarProvenance:ShetlandCatch or Cultivation Method: FarmedPreparation: Oak SmokedRefrigerated Shelf Life From Despatch Date: 5 Days
 

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Country GB
Price 6.20
Discount Code 0.00
Shipping price 4.99
Country United Kingdom
distance: Unknown
Address GB
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