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Andy Race Smoked Fish Scottish peat smoked salmon, Mallaig kippers and a variety of high quality smoked fish . A History of Smoked Fish Since the dawn of time, fish has been preserved via smoke curing. Originally this smoke curing was only for preservation to allow communities to survive through hard winters when other foods were not available. The action of the phenolic chemicals in the smoke preserves the fish by retarding bacterial development. Nowadays, smoking of fish in developed countries is for the enhancement of texture and flavour .The following smoked fish are popular- eels, haddock, cod, trout salmon, tuna , sturgeon, trout, herring, mackerel and blue fish.
Smoked Sturgeon - expensive but delicately textured . |