Smoking fish is the oldest
method in the world for preserving hunting meat.
The
Norwegian smoked fish is famous around the world.
Smoked fish is traditionally processed through two techniques: cold
smoked and hot smoked.
Cold smoked:
the smoking process is done at 20 degrees celsius over a long period
of time.
The smoke originates in an oven and is transported in long pipes to
the smoking box.
The distance the smoke travels cools it and
ensures that it will arrive at the right temperature
to prepare the
fish.
Only quality fish
is selected. The flesh is salted and oiled to prevent it from drying
during the process.The more the fish is salted and the longer time it
is smoked,
the longer the shelf life,
the stronger the taste, and the tougher and drier the texture..
Delicate
smoked regarded as higher quality product, is prepared
in a shorter time.
The result is the flesh is pleasant and silky, the shelf life shorter,
and the price a bit higher.
The shelf life
of chilled smoked fish varies from several weeks to 3 months.
The tendency today is to export frozen smoked fish as well as fresh
chilled.
With today’s techniquest,
the difference is subtle although there is a slight change
in the
texture
of the fish.
Smoked
fish is distributed as whole side with skin in one piece or skinless,
pre sliced, in different packing, starting
from 100 gr. per package.
Juniper
Smoked fish is a special delicacy.
The Juniper gives the meat a special aroma.
In Scandinavia, the Juniper is known as an
important additive
to cuisine, and used to flavour foods and alcoholic beverages, particularly
gin.
Hot
smoked
The second process for preparing fish is called hot smoking.
Hot smoking requires a shorter processing time than the
cooled smoke.
The process begins at 100 degrees Celsius and
the smoke has direct contact with the fish.
The flesh is salted, spiced and oiled to prevent it from drying during
the process. Hot smoked fish is sold either coated with spices and
pepper or uncoated.
Hot smoked fish is marketed in different sizes.
The shelf life of
chilled hot smoked fish is several weeks.
Marinated
and pickled fish
The pickling done with the assistance of salt, vinegar, sugar and spices
in different configurations.
The most famous pickled fish is the herring.
The most famous marinated fish is the GravetSalmon
with his special
gentle taste.
The old traditional
GravetSalmon process was to bury the fish
for a few months in order to ferment the fish
and to give
it its subtle flavor.
Stockfish (dried cod) and Clipfish (salted and dried).
Northern Norway has long been famous as the kingdom of the drying fish
factories.
Traditionally, the Norse dried Cod, Saithe, horse mackerel, Pollack,
Haddock, ling,
and Tusk/Cusk for their own long winters and the enjoyment of people
all over the world.
Dried fish is used as flavoring or the main element in cooked
food and soup in many parts
of the world. In addition, dried fish is ground to fish flour
and used in the process of other foods
in the food industry.
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