332 



PRESERVATION METHODS 



smoked fish such as finnan haddie or kippered herring or for a period of 

 days or even weeks to prepare such products as hard smoked herring or 

 salmon. Alternately, fish may be smoked in a hot smoke by hanging the 

 fish close above the fires. Use of temperatures of 150 to 250°F results in a 

 barbecued or cooked product. Such fish are smoked for a short time, 

 usually two to four hours. ''Kippered salmon" and barbecued sablefish 



Figure 25.2. Lake chub on sticks and being wheeled on rack to smoke- 

 house. {U.S. Fish and Wildlife Service.) 



are examples of this type of product. In the United States, cold smoked 

 products are much more important than hot smoked or barbecued fish. 



Salmon. Salmon is the most important species which is smoked in the 

 United States. Most salmon is cold smoked, employing mild cured 

 salmon. The mild cured salmon is either soaked overnight in fresh water 

 or freshened by immersion in running water for about ten hours, washed, 

 drained, and trimmed. The salmon is then smoked at about 75°F (never 



