Description
Traditional Inuit method for preserving fish by exposing it to smoke from burning wood or plant material.
Technical
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.
Science
Primary Reaction
Dehydration and Maillard reaction
Sensory Profile
Aroma ()
SmokySavoryUmamiWoodyEarthyBriny
Wine Analogy
Similar to smoked Pinot Noir with earthy undertones
Coffee Analogy
Reminiscent of cold-smoked Sumatran coffee beans