Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and lapsang souchong tea are often smoked.
Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked.
Roe, or hard roe, is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked ingredient in many dishes, and as a raw ingredient for delicacies such as caviar.
Lox is a fillet of brined salmon, which may be smoked. Lox is frequently served on a bagel with cream cheese, and often garnished with tomato, onion, cucumber, and capers.
Pickled herring is a traditional way of preserving herring as food by pickling or curing.
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from continental cuisine through the stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials, necessary because of the long winters.
Smoked fish is fish that has been cured by smoking. Foods have been smoked by humans throughout history. Originally this was done as a preservative. In more recent times fish is readily preserved by refrigeration and freezing and the smoking of fish is generally done for the unique taste and flavour imparted by the smoking process.
Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food. Water is usually removed by evaporation but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food.
A buckling is a form of hot-smoked herring similar to the kipper and the bloater. The head and guts are removed but the roe or milt remain. They may be eaten hot or cold.
Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite or sugar, can involve smoking and flavoring the fish, and may include cooking it. The earliest form of curing fish was dehydration. Other methods, such as smoking fish or salt-curing also go back for thousands of years. The term "cure" is derived from the Latin curare, meaning to take care of. It was first recorded in reference to fish in 1743.
Bokkoms is whole, salted and dried mullet, and is a well-known delicacy from the West Coast region of South Africa. This salted fish is dried in the sun and wind and is eaten after peeling off the skin. In some cases it is also smoked. It is sometimes referred to as "fish biltong".
Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption. Ancient methods of preserving fish included drying, salting, pickling and smoking. All of these techniques are still used today but the more modern techniques of freezing and canning have taken on a large importance.
Bloaters are a type of whole cold-smoked herring. Bloaters are "salted and lightly smoked without gutting, giving a characteristic slightly gamey flavour" and are particularly associated with Great Yarmouth, England. Popular in the 19th and early 20th centuries, the food is now described as rare. Bloaters are sometimes called a Yarmouth bloater, although production of the product in Yarmouth appears to have now ceased in the town with the closure of its smoked fish factory in 2018. The bloater is also sometimes jokingly referred to as a Yarmouth capon, two-eyed steak, or Billingsgate pheasant.
Herring are forage fish in the wild, mostly belonging to the family Clupeidae. They are an important food for humans. Herring often move in large schools around fishing banks and near the coast. The most abundant and commercially important species belong to the genus Clupea, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of Clupea are recognized; the main taxon, the Atlantic herring, accounts for over half the world's commercial capture of herrings.
Cod and other cod-like fish have been widely used as food through history. Other cod-like fish come from the same family (Gadidae) that cod belong to, such as haddock, pollock, and whiting.
Craster kippers are kippers from the Northumberland fishing village of Craster. They have been acclaimed as the best British kipper.
Yup'ik cuisine refers to the Eskimo style traditional subsistence food and cuisine of the Yup'ik people from the western and southwestern Alaska. Also known as Cup'ik cuisine for the Chevak Cup'ik dialect speaking Eskimos of Chevak and Cup'ig cuisine for the Nunivak Cup'ig dialect speaking Eskimos of Nunivak Island. This cuisine is traditionally based on meat from fish, birds, sea and land mammals, and normally contains high levels of protein. Subsistence foods are generally considered by many to be nutritionally superior superfoods. Yup’ik diet is different from Alaskan Inupiat, Canadian Inuit, and Greenlandic diets. Fish as food are primary food for Yup'ik Eskimos. Both food and fish called neqa in Yup'ik. Food preparation techniques are fermentation and cooking, also uncooked raw. Cooking methods are baking, roasting, barbecuing, frying, smoking, boiling, and steaming. Food preservation methods are mostly drying and less often frozen. Dried fish is usually eaten with seal oil. The ulu or fan-shaped knife is used for cutting up fish, meat, food, and such.
