Description
A process that preserves fish by salting, curing, and smoking to inhibit microbial growth and develop flavor.
Technical
Salt draws water out of fish tissues, lowering water activity and promoting protein denaturation. During smoking, phenolic compounds from the smoke oxidize and covalently bind to fish proteins, creating antioxidant and flavor‑enhancing adducts.
Science
Primary Reaction
Salt‑induced osmotic dehydration + protein denaturation; smoke phenolic oxidation and protein binding
Sensory Profile
Aroma ()
smokybrinyresinousumamiearthywoodycharredoceanicsavoryherbal