What You Need to Know
The process involves dehydration and creation of a barrier against bacterial growth through smoking at temperatures between 20°C to 40°C (68°F to 104°F) for several hours or days. This method allows for preservation of fish for long periods, often up to several months, and can be done using various types of wood, imparting unique flavors.
Steps
- 1.
Suaasat (Greenland): Smoked fish provides concentrated flavor base for traditional soup
- 2.
Pipsi (Alaska): Cold-smoked salmon strips preserved for winter provisions
- 3.
Muktuk pairing (Canadian Arctic): Smoked fish balances the fat content of whale blubber
The Science
Primary Reaction
Dehydration and Maillard reaction