Description
Cured fish such as lox and kippers are preserved by brining in high-salt, nitrite-containing solutions followed by cold smoking to inhibit spoilage and develop flavor.
Technical
The high salt concentration (10–15 % NaCl) lowers water activity and draws out moisture, while sodium nitrite reacts with myoglobin to form nitrosylhemochrome, imparting the characteristic pink color and further antimicrobial activity. Cold smoking at 70–80 °C denatures proteins, reduces moisture, and generates smoke-derived phenols and aldehydes that contribute to flavor and preservation.
Science
Primary Reaction
Salt-induced osmotic dehydration and nitrite-mediated oxidation of myoglobin to nitrosylhemochrome
Sensory Profile
Aroma ()
smokysaltyumamifishyslightly sweetbrine-forwardwood-firedearthyoilymineral