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href="https://es.wikipedia.org/wiki/Pescado_ahumado" title="Pescado ahumado – Spanish" lang="es" hreflang="es" data-title="Pescado ahumado" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Arrain_ketu" title="Arrain ketu – Basque" lang="eu" hreflang="eu" data-title="Arrain ketu" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target"><span>Euskara</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D9%85%D8%A7%D9%87%DB%8C_%D8%AF%D9%88%D8%AF%DB%8C" title="ماهی دودی – Persian" lang="fa" hreflang="fa" data-title="ماهی دودی" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Poisson_fum%C3%A9" title="Poisson fumé – French" lang="fr" hreflang="fr" data-title="Poisson fumé" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D4%B1%D5%BA%D5%AD%D5%BF%D5%A1%D5%AE_%D5%B1%D5%B8%D6%82%D5%AF" title="Ապխտած ձուկ – Armenian" lang="hy" hreflang="hy" data-title="Ապխտած ձուկ" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target"><span>Հայերեն</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Ikan_asap" title="Ikan asap – Indonesian" lang="id" hreflang="id" data-title="Ikan asap" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%93%D7%92_%D7%9E%D7%A2%D7%95%D7%A9%D7%9F" title="דג מעושן – Hebrew" lang="he" hreflang="he" data-title="דג מעושן" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Iwak_keluk" title="Iwak keluk – Javanese" lang="jv" hreflang="jv" data-title="Iwak keluk" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E9%AD%9A%E3%81%AE%E7%87%BB%E8%A3%BD" title="魚の燻製 – Japanese" lang="ja" hreflang="ja" data-title="魚の燻製" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/R%C3%B8kt_fisk" title="Røkt fisk – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Røkt fisk" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target"><span>Norsk bokmål</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%9A%D0%BE%D0%BF%D1%87%D0%B5%D0%BD%D0%B8%D0%B5_%D1%80%D1%8B%D0%B1%D1%8B" title="Копчение рыбы – Russian" lang="ru" hreflang="ru" data-title="Копчение рыбы" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Smoked_fish" title="Smoked fish – Simple English" lang="en-simple" hreflang="en-simple" data-title="Smoked fish" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-sr mw-list-item"><a href="https://sr.wikipedia.org/wiki/%D0%94%D0%B8%D0%BC%D1%99%D0%B5%D0%BD%D0%B0_%D1%80%D0%B8%D0%B1%D0%B0" title="Димљена риба – Serbian" lang="sr" hreflang="sr" data-title="Димљена риба" data-language-autonym="Српски / srpski" data-language-local-name="Serbian" class="interlanguage-link-target"><span>Српски / srpski</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/T%C3%BCts%C3%BClenmi%C5%9F_bal%C4%B1k" title="Tütsülenmiş balık – Turkish" lang="tr" hreflang="tr" data-title="Tütsülenmiş balık" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%9A%D0%BE%D0%BF%D1%87%D0%B5%D0%BD%D0%BD%D1%8F_%D1%80%D0%B8%D0%B1%D0%B8" title="Копчення риби – Ukrainian" lang="uk" hreflang="uk" data-title="Копчення риби" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target"><span>Українська</span></a></li><li class="interlanguage-link interwiki-vi mw-list-item"><a href="https://vi.wikipedia.org/wiki/C%C3%A1_hun_kh%C3%B3i" title="Cá hun khói – Vietnamese" lang="vi" hreflang="vi" data-title="Cá hun khói" data-language-autonym="Tiếng Việt" data-language-local-name="Vietnamese" class="interlanguage-link-target"><span>Tiếng Việt</span></a></li><li class="interlanguage-link interwiki-zh-yue mw-list-item"><a href="https://zh-yue.wikipedia.org/wiki/%E7%85%99%E7%87%BB%E9%AD%9A" title="煙燻魚 – Cantonese" lang="yue" hreflang="yue" data-title="煙燻魚" data-language-autonym="粵語" data-language-local-name="Cantonese" class="interlanguage-link-target"><span>粵語</span></a></li><li class="interlanguage-link interwiki-zh mw-list-item"><a href="https://zh.wikipedia.org/wiki/%E7%86%8F%E9%AD%9A" 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class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Fish that has been cured by smoking</div> <p class="mw-empty-elt"> </p> <figure class="mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Arbroath_Smokies_-_geograph.org.uk_-_481678.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Arbroath_Smokies_-_geograph.org.uk_-_481678.jpg/300px-Arbroath_Smokies_-_geograph.org.uk_-_481678.jpg" decoding="async" width="300" height="200" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Arbroath_Smokies_-_geograph.org.uk_-_481678.jpg/450px-Arbroath_Smokies_-_geograph.org.uk_-_481678.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Arbroath_Smokies_-_geograph.org.uk_-_481678.jpg/600px-Arbroath_Smokies_-_geograph.org.uk_-_481678.jpg 2x" data-file-width="640" data-file-height="427" /></a><figcaption>Racks of <a href="/wiki/Haddock" title="Haddock">haddock</a> in a homemade smoker. <a href="/wiki/Smouldering" title="Smouldering">Smouldering</a> at the bottom are hardwood wood chips. The sacking at the back is used to cover the racks while they are smoked.</figcaption></figure> <p><b>Smoked fish</b> is <a href="/wiki/Fish_(food)" class="mw-redirect" title="Fish (food)">fish</a> that has been <a href="/wiki/Curing_(food_preservation)" title="Curing (food preservation)">cured</a> by <a href="/wiki/Smoking_(cooking)" title="Smoking (cooking)">smoking</a>. Foods have been smoked by humans throughout history. Originally this was done as a <a href="/wiki/Food_preservation" title="Food preservation">preservative</a>. In more recent times fish is readily preserved by <a href="/wiki/Refrigeration" title="Refrigeration">refrigeration</a> and <a href="/wiki/Freezing" title="Freezing">freezing</a> and the smoking of fish is generally done for the unique taste and flavour imparted by the smoking process. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Smoking_process">Smoking process</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Smoked_fish&action=edit&section=1" title="Edit section: Smoking process"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Walraversijde55.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Walraversijde55.jpg/220px-Walraversijde55.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Walraversijde55.jpg/330px-Walraversijde55.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Walraversijde55.jpg/440px-Walraversijde55.jpg 2x" data-file-width="1280" data-file-height="960" /></a><figcaption>Medieval <a href="/wiki/Smokehouse" title="Smokehouse">smokehouse</a>, ca. 1465, at the archaeological site of <a href="/wiki/Walraversijde" title="Walraversijde">Walraversijde</a>, a <a href="/wiki/Fishing_village" title="Fishing village">fishing village</a> on the coast of Belgium<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup></figcaption></figure> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Maquereau_fum%C3%A9_Luc_Viatour_edit.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Maquereau_fum%C3%A9_Luc_Viatour_edit.jpg/220px-Maquereau_fum%C3%A9_Luc_Viatour_edit.jpg" decoding="async" width="220" height="79" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Maquereau_fum%C3%A9_Luc_Viatour_edit.jpg/330px-Maquereau_fum%C3%A9_Luc_Viatour_edit.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Maquereau_fum%C3%A9_Luc_Viatour_edit.jpg/440px-Maquereau_fum%C3%A9_Luc_Viatour_edit.jpg 2x" data-file-width="4081" data-file-height="1465" /></a><figcaption>A smoked <a href="/wiki/Atlantic_mackerel" title="Atlantic mackerel">Atlantic mackerel</a></figcaption></figure> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Smoking_(cooking)" title="Smoking (cooking)">Smoking (cooking)</a></div> <p>According to Jeffrey J. Rozum, "The process of smoking fish occurs through the use of fire. Wood contains three major components that are broken down in the burning process to form smoke. The burning process is called <a href="/wiki/Pyrolysis" title="Pyrolysis">pyrolysis</a>, which is simply defined as the chemical decomposition by heat. The major wood components are <a href="/wiki/Cellulose" title="Cellulose">cellulose</a>, <a href="/wiki/Hemicellulose" title="Hemicellulose">hemicellulose</a> and <a href="/wiki/Lignin" title="Lignin">lignin</a>."<sup id="cite_ref-method_2-0" class="reference"><a href="#cite_note-method-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> </p><p>"The major steps in the preparation of smoked fish are salting (bath or injection of liquid brine or dry salt mixture), cold smoking, cooling, packaging (air/vacuum or modified), and storage. Smoking, one of the oldest preservation methods, combines the effects of salting, drying, heating and smoking. Typical smoking of fish is either cold (28–32 °C) or hot (70–80 °C). Cold smoking does not cook the flesh, coagulate the proteins, inactivate food spoilage enzymes, or eliminate the food pathogens, and hence refrigerated storage is necessary until consumption.<sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Smokehouses">Smokehouses</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Smoked_fish&action=edit&section=2" title="Edit section: Smokehouses"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Smokehouse" title="Smokehouse">Smokehouse</a></div> <p>A <a href="/wiki/Smokehouse" title="Smokehouse">smokehouse</a> is a building where fish or meat is cured with <a href="/wiki/Smoking_(cooking)" title="Smoking (cooking)">smoke</a>. In a traditional <a href="/wiki/Fishing_village" title="Fishing village">fishing village</a>, a smokehouse was often attached to a <a href="/wiki/Fishermen" class="mw-redirect" title="Fishermen">fisherman's</a> cottage. The smoked products might be stored in the building, sometimes for a year or more.<sup id="cite_ref-ref2_4-0" class="reference"><a href="#cite_note-ref2-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> Traditional smokehouses served both as smokers and to store the smoked fish. Fish could be <a href="/wiki/Fish_processing#Preservation" title="Fish processing">preserved</a> if it was cured with salt and <a href="/wiki/Cold_smoking" class="mw-redirect" title="Cold smoking">cold smoked</a> for two weeks or longer.<sup id="cite_ref-ref2_4-1" class="reference"><a href="#cite_note-ref2-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> Smokehouses were often secured to prevent animals and thieves from accessing the food.<sup id="cite_ref-ref2_4-2" class="reference"><a href="#cite_note-ref2-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Traditional_versus_mechanical">Traditional versus mechanical</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Smoked_fish&action=edit&section=3" title="Edit section: Traditional versus mechanical"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Today there are two main methods of smoking fish: the traditional method and the mechanical method. The traditional method involves the fish being suspended in smokehouses over slowly <a href="/wiki/Smouldering" title="Smouldering">smouldering</a> wood shavings. The fish are left overnight to be naturally infused with smoke.<sup id="cite_ref-gtfs_5-0" class="reference"><a href="#cite_note-gtfs-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> </p><p>In the mechanical method smoke is generated through the use of smoke condensates, which are created by the industrial process of turning smoke into a solid or liquid form. The flow of smoke in the mechanical kiln is computer controlled and the fish generally spend less time being smoked than in a traditional kiln.<sup id="cite_ref-method_2-1" class="reference"><a href="#cite_note-method-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> </p><p>Laminar air-flow technology allows mechanical kilns to achieve a higher production rate, while the use of micro-processors has allowed mechanical kiln smokers increased sensor coverage within the kiln.<sup id="cite_ref-method_2-2" class="reference"><a href="#cite_note-method-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Oliver_6-0" class="reference"><a href="#cite_note-Oliver-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> </p><p>High-quality smoked fish is a high-end product sought after by restaurants.<sup id="cite_ref-gtfs_5-1" class="reference"><a href="#cite_note-gtfs-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-independent_7-0" class="reference"><a href="#cite_note-independent-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> </p> <ul class="gallery mw-gallery-traditional center"> <li class="gallerybox" style="width: 215px"> <div class="thumb" style="width: 210px; height: 150px;"><span typeof="mw:File"><a href="/wiki/File:Smoked_fish.jpg" class="mw-file-description" title="Smoked fish in smoker"><img alt="Smoked fish in smoker" src="//upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Smoked_fish.jpg/92px-Smoked_fish.jpg" decoding="async" width="92" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Smoked_fish.jpg/138px-Smoked_fish.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Smoked_fish.jpg/184px-Smoked_fish.jpg 2x" data-file-width="2300" data-file-height="3000" /></a></span></div> <div class="gallerytext">Smoked fish in smoker</div> </li> <li class="gallerybox" style="width: 215px"> <div class="thumb" style="width: 210px; height: 150px;"><span typeof="mw:File"><a href="/wiki/File:Inveraray_Highland_Games_-_Fish_Smoker_-_geograph.org.uk_-_981252.jpg" class="mw-file-description" title="Smoking fish at the highland games"><img alt="Smoking fish at the highland games" src="//upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Inveraray_Highland_Games_-_Fish_Smoker_-_geograph.org.uk_-_981252.jpg/160px-Inveraray_Highland_Games_-_Fish_Smoker_-_geograph.org.uk_-_981252.jpg" decoding="async" width="160" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Inveraray_Highland_Games_-_Fish_Smoker_-_geograph.org.uk_-_981252.jpg/240px-Inveraray_Highland_Games_-_Fish_Smoker_-_geograph.org.uk_-_981252.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Inveraray_Highland_Games_-_Fish_Smoker_-_geograph.org.uk_-_981252.jpg/320px-Inveraray_Highland_Games_-_Fish_Smoker_-_geograph.org.uk_-_981252.jpg 2x" data-file-width="640" data-file-height="480" /></a></span></div> <div class="gallerytext">Smoking fish at the highland games</div> </li> <li class="gallerybox" style="width: 215px"> <div class="thumb" style="width: 210px; height: 150px;"><span typeof="mw:File"><a href="/wiki/File:Smoked_Fish_-_geograph.org.uk_-_910644.jpg" class="mw-file-description" title="Mackerel cold-smoked for eight hours and then hot-smoked for an hour in a homemade smoker"><img alt="Mackerel cold-smoked for eight hours and then hot-smoked for an hour in a homemade smoker" src="//upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Smoked_Fish_-_geograph.org.uk_-_910644.jpg/180px-Smoked_Fish_-_geograph.org.uk_-_910644.jpg" decoding="async" width="180" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Smoked_Fish_-_geograph.org.uk_-_910644.jpg/270px-Smoked_Fish_-_geograph.org.uk_-_910644.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Smoked_Fish_-_geograph.org.uk_-_910644.jpg/360px-Smoked_Fish_-_geograph.org.uk_-_910644.jpg 2x" data-file-width="640" data-file-height="427" /></a></span></div> <div class="gallerytext">Mackerel cold-smoked for eight hours and then hot-smoked for an hour in a homemade smoker</div> </li> <li class="gallerybox" style="width: 215px"> <div class="thumb" style="width: 210px; height: 150px;"><span typeof="mw:File"><a href="/wiki/File:Smoked_Salmon.jpg" class="mw-file-description" title="Smoked salmon"><img alt="Smoked salmon" src="//upload.wikimedia.org/wikipedia/commons/thumb/9/93/Smoked_Salmon.jpg/124px-Smoked_Salmon.jpg" decoding="async" width="124" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/93/Smoked_Salmon.jpg/186px-Smoked_Salmon.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/93/Smoked_Salmon.jpg/248px-Smoked_Salmon.jpg 2x" data-file-width="500" data-file-height="484" /></a></span></div> <div class="gallerytext"><a href="/wiki/Smoked_salmon" title="Smoked salmon">Smoked salmon</a></div> </li> <li class="gallerybox" style="width: 215px"> <div class="thumb" style="width: 210px; height: 150px;"><span typeof="mw:File"><a href="/wiki/File:TanjiSmoking.jpg" class="mw-file-description" title="Fish being smoked in Tanji, The Gambia"><img alt="Fish being smoked in Tanji, The Gambia" src="//upload.wikimedia.org/wikipedia/commons/thumb/0/04/TanjiSmoking.jpg/160px-TanjiSmoking.jpg" decoding="async" width="160" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/04/TanjiSmoking.jpg/240px-TanjiSmoking.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/04/TanjiSmoking.jpg/320px-TanjiSmoking.jpg 2x" data-file-width="2576" data-file-height="1932" /></a></span></div> <div class="gallerytext">Fish being smoked in <a href="/wiki/Tanji" title="Tanji">Tanji</a>, <a href="/wiki/The_Gambia" title="The Gambia">The Gambia</a></div> </li> </ul> <div class="mw-heading mw-heading2"><h2 id="Types">Types</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Smoked_fish&action=edit&section=4" title="Edit section: Types"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1251242444">.mw-parser-output .ambox{border:1px solid #a2a9b1;border-left:10px solid #36c;background-color:#fbfbfb;box-sizing:border-box}.mw-parser-output .ambox+link+.ambox,.mw-parser-output .ambox+link+style+.ambox,.mw-parser-output .ambox+link+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+style+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+link+.ambox{margin-top:-1px}html body.mediawiki .mw-parser-output .ambox.mbox-small-left{margin:4px 1em 4px 0;overflow:hidden;width:238px;border-collapse:collapse;font-size:88%;line-height:1.25em}.mw-parser-output .ambox-speedy{border-left:10px solid #b32424;background-color:#fee7e6}.mw-parser-output .ambox-delete{border-left:10px solid #b32424}.mw-parser-output .ambox-content{border-left:10px solid #f28500}.mw-parser-output .ambox-style{border-left:10px solid #fc3}.mw-parser-output .ambox-move{border-left:10px solid #9932cc}.mw-parser-output .ambox-protection{border-left:10px solid #a2a9b1}.mw-parser-output .ambox .mbox-text{border:none;padding:0.25em 0.5em;width:100%}.mw-parser-output .ambox .mbox-image{border:none;padding:2px 0 2px 0.5em;text-align:center}.mw-parser-output .ambox .mbox-imageright{border:none;padding:2px 0.5em 2px 0;text-align:center}.mw-parser-output .ambox .mbox-empty-cell{border:none;padding:0;width:1px}.mw-parser-output .ambox .mbox-image-div{width:52px}@media(min-width:720px){.mw-parser-output .ambox{margin:0 10%}}@media print{body.ns-0 .mw-parser-output .ambox{display:none!important}}</style><table class="box-More_citations_needed_section plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Smoked_fish" title="Special:EditPage/Smoked fish">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a> in this section. Unsourced material may be challenged and removed.</span> <span class="date-container"><i>(<span class="date">January 2021</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <style data-mw-deduplicate="TemplateStyles:r1273380762/mw-parser-output/.tmulti">.mw-parser-output .tmulti .multiimageinner{display:flex;flex-direction:column}.mw-parser-output .tmulti .trow{display:flex;flex-direction:row;clear:left;flex-wrap:wrap;width:100%;box-sizing:border-box}.mw-parser-output .tmulti .tsingle{margin:1px;float:left}.mw-parser-output .tmulti .theader{clear:both;font-weight:bold;text-align:center;align-self:center;background-color:transparent;width:100%}.mw-parser-output .tmulti .thumbcaption{background-color:transparent}.mw-parser-output .tmulti .text-align-left{text-align:left}.mw-parser-output .tmulti .text-align-right{text-align:right}.mw-parser-output .tmulti .text-align-center{text-align:center}@media all and (max-width:720px){.mw-parser-output .tmulti .thumbinner{width:100%!important;box-sizing:border-box;max-width:none!important;align-items:center}.mw-parser-output .tmulti .trow{justify-content:center}.mw-parser-output .tmulti .tsingle{float:none!important;max-width:100%!important;box-sizing:border-box;text-align:center}.mw-parser-output .tmulti .tsingle .thumbcaption{text-align:left}.mw-parser-output .tmulti .trow>.thumbcaption{text-align:center}}@media screen{html.skin-theme-clientpref-night .mw-parser-output .tmulti .multiimageinner span:not(.skin-invert-image):not(.skin-invert):not(.bg-transparent) img{background-color:white}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .tmulti .multiimageinner span:not(.skin-invert-image):not(.skin-invert):not(.bg-transparent) img{background-color:white}}</style><div class="thumb tmulti tright"><div class="thumbinner multiimageinner" style="width:368px;max-width:368px"><div class="trow"><div class="tsingle" style="width:182px;max-width:182px"><div class="thumbimage"><span typeof="mw:File"><a href="/wiki/File:Littlechief.JPG" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Littlechief.JPG/180px-Littlechief.JPG" decoding="async" width="180" height="238" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Littlechief.JPG/270px-Littlechief.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Littlechief.JPG/360px-Littlechief.JPG 2x" data-file-width="1232" data-file-height="1632" /></a></span></div><div class="thumbcaption">Home smokers are often in the form of metal boxes.</div></div><div class="tsingle" style="width:182px;max-width:182px"><div class="thumbimage"><span typeof="mw:File"><a href="/wiki/File:Smokedhalibut.JPG" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/3/38/Smokedhalibut.JPG/180px-Smokedhalibut.JPG" decoding="async" width="180" height="238" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/38/Smokedhalibut.JPG/270px-Smokedhalibut.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/38/Smokedhalibut.JPG/360px-Smokedhalibut.JPG 2x" data-file-width="1232" data-file-height="1632" /></a></span></div><div class="thumbcaption"><a href="/wiki/Pacific_halibut" title="Pacific halibut">Pacific halibut</a> filets hot-smoked with a blend of <a href="/wiki/Mesquite" title="Mesquite">mesquite</a> and alder woods</div></div></div></div></div> <p>The most common types of smoked fish in the US are <a href="/wiki/Salmon" title="Salmon">salmon</a>, <a href="/wiki/Mackerel" title="Mackerel">mackerel</a>, <a href="/wiki/Freshwater_whitefish" title="Freshwater whitefish">whitefish</a> and <a href="/wiki/Trout" title="Trout">trout</a>, although other smoked fish is also available regionally or from many ethnic stores. Salmon, mackerel and <a href="/wiki/Herring_(food)" class="mw-redirect" title="Herring (food)">herring</a> are universally available both <a href="/wiki/Smoking_(cooking)" title="Smoking (cooking)">hot-smoked and cold-smoked</a>, while most other fish is traditionally preserved by only one of the smoking methods. </p><p>A commonly used name for cold-smoked salmon is <a href="/wiki/Lox" title="Lox">lox</a>, which is actually a different cured fish product of Jewish origin. The ingredients of true lox featuring just salt cured salmon belly. Cold smoked salmon has many different types available, usually identified by point of origin (e.g., from Scotland, Norway, Holland, the Pacific, and Nova Scotia, Canada—the latter usually identified as "Nova lox" or just "Nova"). Traditionally, "lox" designates brined rather than smoked salmon,<sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> <sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> "Gravad lax" or <a href="/wiki/Gravlax" title="Gravlax">gravlax</a> and traditional Jewish lox remain the only two types that are unmistakably <i>not</i> smoked fish. Most commercial labels still identify most smoked products as "smoked salmon" rather than "lox". </p><p>Most other smoked fish in the US is hot-smoked, although cold-smoked mackerel is always available in East-European delis, along with cold-smoked <a href="/wiki/Sturgeon" title="Sturgeon">sturgeon</a>, <a href="/wiki/European_seabass" title="European seabass">sea bass</a>, <a href="/wiki/Halibut" title="Halibut">halibut</a> or <a href="/wiki/Turbot" title="Turbot">turbot</a> and many other varieties. <a href="/wiki/Delicatessen" title="Delicatessen">Jewish delis</a> often sell, in addition to lox, hot-smoked whitefish, mackerel, trout, and <a href="/wiki/Smoked_sable" title="Smoked sable">sablefish</a> (also sometimes referred to as black cod in its fresh state). Along the <a href="/wiki/Mississippi_River" title="Mississippi River">Mississippi River</a>, hot-smoked locally caught <a href="/wiki/Shovelnose_sturgeon" title="Shovelnose sturgeon">sturgeon</a> is also available. Traditionally, in the US, cold-smoked fish, other than salmon, is considered "raw" and thus unsafe to consume without cooking. For this reason, in the US, cold-smoked fish is largely confined to specialty and ethnic shops. </p><p>In the Netherlands, commonly available varieties include both hot- and cold-smoked mackerel, herring and <a href="/wiki/European_sprat" title="European sprat">Baltic sprats</a>. Hot-smoked <a href="/wiki/Eel_(food)" class="mw-redirect" title="Eel (food)">eel</a> is a specialty in the Northern provinces, but is a popular deli item throughout the country. </p><p>Smoked fish is a prominent item in <a href="/wiki/Russian_cuisine" title="Russian cuisine">Russian cuisine</a>, <a href="/wiki/Jewish_cuisine" title="Jewish cuisine">Ashkenazi Jewish cuisine</a>, and Scandinavian cuisine, as well as several Eastern and Central European cuisines and the <a href="/wiki/Pacific_Northwest_cuisine" title="Pacific Northwest cuisine">Pacific Northwest cuisine</a>. </p><p>In <a href="/wiki/Israeli_cuisine" title="Israeli cuisine">Israeli cuisine</a>, smoked trout is traditionally eaten as part of <a href="/wiki/Meze" title="Meze">meze</a>, especially at breakfast. Sometimes <a href="/wiki/Rosemary" title="Rosemary">rosemary</a> leaves are added. Trout can be found in streams and rivers across the country as well as in the <a href="/wiki/Sea_of_Galilee" title="Sea of Galilee">Sea of Galilee</a>.<sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> </p><p><a href="/wiki/English_cuisine" title="English cuisine">English</a>, <a href="/wiki/Scottish_cuisine" title="Scottish cuisine">Scottish</a> and <a href="/wiki/Canadian_cuisine" title="Canadian cuisine">Canadian cuisine</a> incorporate a variety of strongly <a href="/wiki/Brining" title="Brining">brined</a>, smoked herring that used to be known as "red herring". With the increased use of the idiomatic expression "<a href="/wiki/Red_herring" title="Red herring">red herring</a>", references to the smoked fish product in this manner declined. A more common current name for it is <a href="/wiki/Kippers" class="mw-redirect" title="Kippers">kippers</a>, or kippered herring. Kippered herring traditionally undergoes further processing (soaking and cooking) before consumption. <a href="/wiki/Arbroath_Smokie" class="mw-redirect" title="Arbroath Smokie">Arbroath Smokies</a> (haddock) and <a href="/wiki/Traditional_Grimsby_smoked_fish" title="Traditional Grimsby smoked fish">Traditional Grimsby smoked fish</a> (haddock and cod) have both received <a href="/wiki/Protected_Geographical_Status" class="mw-redirect" title="Protected Geographical Status">Protected Geographical Indication</a> status from the <a href="/wiki/European_Commission" title="European Commission">European Commission</a>,<sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-yorkshire_12-0" class="reference"><a href="#cite_note-yorkshire-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> which restricts use of the name to fish that is processed using specific methods within a defined geographical area. Other smoked fish products from the UK include <a href="/wiki/Finnan_haddie" title="Finnan haddie">finnan haddie</a> and <a href="/wiki/Bloater_(herring)" title="Bloater (herring)">bloaters</a>. </p> <div style="clear:both;" class=""></div> <ul class="gallery mw-gallery-traditional center"> <li class="gallerybox" style="width: 215px"> <div class="thumb" style="width: 210px; height: 150px;"><span typeof="mw:File"><a href="/wiki/File:Gerookte_paling.jpeg" class="mw-file-description" title="Smoked eels"><img alt="Smoked eels" src="//upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Gerookte_paling.jpeg/180px-Gerookte_paling.jpeg" decoding="async" width="180" height="103" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Gerookte_paling.jpeg/270px-Gerookte_paling.jpeg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Gerookte_paling.jpeg/360px-Gerookte_paling.jpeg 2x" data-file-width="985" data-file-height="561" /></a></span></div> <div class="gallerytext">Smoked <a href="/wiki/Eel" title="Eel">eels</a></div> </li> <li class="gallerybox" style="width: 215px"> <div class="thumb" style="width: 210px; height: 150px;"><span typeof="mw:File"><a href="/wiki/File:Astrakhan_Smoked_Fish_Market_Sturgeon.jpg" class="mw-file-description" title="Smoked asp"><img alt="Smoked asp" src="//upload.wikimedia.org/wikipedia/commons/thumb/1/13/Astrakhan_Smoked_Fish_Market_Sturgeon.jpg/160px-Astrakhan_Smoked_Fish_Market_Sturgeon.jpg" decoding="async" width="160" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/13/Astrakhan_Smoked_Fish_Market_Sturgeon.jpg/240px-Astrakhan_Smoked_Fish_Market_Sturgeon.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/13/Astrakhan_Smoked_Fish_Market_Sturgeon.jpg/320px-Astrakhan_Smoked_Fish_Market_Sturgeon.jpg 2x" data-file-width="2560" data-file-height="1920" /></a></span></div> <div class="gallerytext">Smoked <a href="/wiki/Asp_(fish)" title="Asp (fish)">asp</a></div> </li> <li class="gallerybox" style="width: 215px"> <div class="thumb" style="width: 210px; height: 150px;"><span typeof="mw:File"><a href="/wiki/File:Kipper.JPG" class="mw-file-description" title="A kipper is a herring which has been split from tail to head, eviscerated, salted, and smoked."><img alt="A kipper is a herring which has been split from tail to head, eviscerated, salted, and smoked." src="//upload.wikimedia.org/wikipedia/commons/thumb/2/25/Kipper.JPG/180px-Kipper.JPG" decoding="async" width="180" height="72" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/25/Kipper.JPG/270px-Kipper.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/25/Kipper.JPG/360px-Kipper.JPG 2x" data-file-width="1470" data-file-height="590" /></a></span></div> <div class="gallerytext">A <a href="/wiki/Kipper" title="Kipper">kipper</a> is a <a href="/wiki/Herring" title="Herring">herring</a> which has been split from tail to head, eviscerated, salted, and smoked.</div> </li> <li class="gallerybox" style="width: 215px"> <div class="thumb" style="width: 210px; height: 150px;"><span typeof="mw:File"><a href="/wiki/File:Van-schoten-stillleben-mit-fisch-und-austern.jpg" class="mw-file-description" title="Still Life with Kippers, Oysters and Smoker's Accessories – Floris van Schooten, 1590–1655"><img alt="Still Life with Kippers, Oysters and Smoker's Accessories – Floris van Schooten, 1590–1655" src="//upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Van-schoten-stillleben-mit-fisch-und-austern.jpg/173px-Van-schoten-stillleben-mit-fisch-und-austern.jpg" decoding="async" width="173" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Van-schoten-stillleben-mit-fisch-und-austern.jpg/260px-Van-schoten-stillleben-mit-fisch-und-austern.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Van-schoten-stillleben-mit-fisch-und-austern.jpg/347px-Van-schoten-stillleben-mit-fisch-und-austern.jpg 2x" data-file-width="557" data-file-height="386" /></a></span></div> <div class="gallerytext"><i>Still Life with Kippers, Oysters and Smoker's Accessories</i> – <a href="/wiki/Floris_van_Schooten" title="Floris van Schooten">Floris van Schooten</a>, 1590–1655</div> </li> </ul> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Smoked_fish&action=edit&section=5" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1266661725">.mw-parser-output .portalbox{padding:0;margin:0.5em 0;display:table;box-sizing:border-box;max-width:175px;list-style:none}.mw-parser-output .portalborder{border:1px solid 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decoding="async" width="32" height="23" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/64px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span></span><span class="portalbox-link"><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></span></li></ul> <ul><li><a href="/wiki/Arbroath_smokie" title="Arbroath smokie">Arbroath smokie</a></li> <li><a href="/wiki/Cullen_skink" title="Cullen skink">Cullen skink</a></li> <li><a href="/wiki/List_of_dried_foods" title="List of dried foods">List of dried foods</a></li> <li><a href="/wiki/List_of_smoked_foods" title="List of smoked foods">List of smoked foods</a></li> <li><a href="/wiki/Smoked_meat" title="Smoked meat">Smoked meat</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="Notes">Notes</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Smoked_fish&action=edit&section=6" title="Edit section: Notes"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFSickingAbreu-Ferreira2009" class="citation book cs1"><a href="/wiki/Louis_Sicking" title="Louis Sicking">Sicking, Louis</a>; Abreu-Ferreira, Darlene (2009). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=M9rn3rZAQBcC&pg=PA101"><i>Beyond the Catch: Fisheries of the North Atlantic, the North Sea and the Baltic, 900-1850</i></a>. BRILL. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-90-04-16973-9" title="Special:BookSources/978-90-04-16973-9"><bdi>978-90-04-16973-9</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Beyond+the+Catch%3A+Fisheries+of+the+North+Atlantic%2C+the+North+Sea+and+the+Baltic%2C+900-1850&rft.pub=BRILL&rft.date=2009&rft.isbn=978-90-04-16973-9&rft.aulast=Sicking&rft.aufirst=Louis&rft.au=Abreu-Ferreira%2C+Darlene&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DM9rn3rZAQBcC%26pg%3DPA101&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoked+fish" class="Z3988"></span></span> </li> <li id="cite_note-method-2"><span class="mw-cite-backlink">^ <a href="#cite_ref-method_2-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-method_2-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-method_2-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text">Ingredients in Meat Products, Properties, Functionality and Applications <a rel="nofollow" class="external autonumber" href="https://books.google.com/books?id=C-wrQaaXxj0C&pg=PA216">[1]</a></span> </li> <li id="cite_note-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-3">^</a></b></span> <span class="reference-text">Alasalvar C, Miyashita K, Shahidi F and Wanasundara U (2011) <a rel="nofollow" class="external text" href="https://books.google.com/books?id=cog_Vr10mEMC"><i>Handbook of Seafood Quality, Safety and Health Applications</i></a> p. 349, John Wiley & Sons. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781444347760" title="Special:BookSources/9781444347760">9781444347760</a>.</span> </li> <li id="cite_note-ref2-4"><span class="mw-cite-backlink">^ <a href="#cite_ref-ref2_4-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-ref2_4-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-ref2_4-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.wedlinydomowe.com/smokehouse-old.htm">"Old Smokehouses"</a>. <a rel="nofollow" class="external text" href="http://www.wedlinydomowe.com">Wedlinydomowe.com</a>. Accessed May 2010.</span> </li> <li id="cite_note-gtfs-5"><span class="mw-cite-backlink">^ <a href="#cite_ref-gtfs_5-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-gtfs_5-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.gtfsgroup.co.uk">Our Smoking Method: Grimsby Traditional Fish Smokers Group</a></span> </li> <li id="cite_note-Oliver-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-Oliver_6-0">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://www.homecler.com/food-and-dining/smoked-fish">Homecler.com </a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20230322161650/https://www.homecler.com/food-and-dining/smoked-fish/">Archived</a> 22 March 2023 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a> :Smoked fish – some tips and methods for smoking fish</span> </li> <li id="cite_note-independent-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-independent_7-0">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://www.independent.co.uk/life-style/food-and-drink/features/britains-best-fish-smoking-area-1853560.html">Britain's Best Fish Smoking Area</a></span> </li> <li id="cite_note-8"><span class="mw-cite-backlink"><b><a href="#cite_ref-8">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFEmily_Stone2013" class="citation book cs1">Emily Stone (2013). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=qH0eT_cpkywC&pg=PA241"><i>Did Jew Know?: A Handy Primer on the Customs, Culture, and Practice of the Chosen People</i></a>. Chronicle Books. p. 241. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4521-2957-0" title="Special:BookSources/978-1-4521-2957-0"><bdi>978-1-4521-2957-0</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Did+Jew+Know%3F%3A+A+Handy+Primer+on+the+Customs%2C+Culture%2C+and+Practice+of+the+Chosen+People&rft.pages=241&rft.pub=Chronicle+Books&rft.date=2013&rft.isbn=978-1-4521-2957-0&rft.au=Emily+Stone&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DqH0eT_cpkywC%26pg%3DPA241&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoked+fish" class="Z3988"></span></span> </li> <li id="cite_note-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-9">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDiane_Morgan2012" class="citation book cs1">Diane Morgan (2012). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=UDe7bSpsSS0C&pg=PA25"><i>The Christmas Table</i></a>. Chronicle Books. p. 25. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4521-2509-1" title="Special:BookSources/978-1-4521-2509-1"><bdi>978-1-4521-2509-1</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Christmas+Table&rft.pages=25&rft.pub=Chronicle+Books&rft.date=2012&rft.isbn=978-1-4521-2509-1&rft.au=Diane+Morgan&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DUDe7bSpsSS0C%26pg%3DPA25&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoked+fish" class="Z3988"></span></span> </li> <li id="cite_note-10"><span class="mw-cite-backlink"><b><a href="#cite_ref-10">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://food.walla.co.il/item/2518228">"מדריך הבישול: סלמון מעושן - וואלה! אוכל"</a>. 20 March 2012.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=%D7%9E%D7%93%D7%A8%D7%99%D7%9A+%D7%94%D7%91%D7%99%D7%A9%D7%95%D7%9C%3A+%D7%A1%D7%9C%D7%9E%D7%95%D7%9F+%D7%9E%D7%A2%D7%95%D7%A9%D7%9F+-+%D7%95%D7%95%D7%90%D7%9C%D7%94%21+%D7%90%D7%95%D7%9B%D7%9C&rft.date=2012-03-20&rft_id=http%3A%2F%2Ffood.walla.co.il%2Fitem%2F2518228&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoked+fish" class="Z3988"></span></span> </li> <li id="cite_note-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-11">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=94">"Arbroath Smokies"</a>. <i>DOOR Database</i>. European Commission<span class="reference-accessdate">. Retrieved <span class="nowrap">17 March</span> 2010</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=DOOR+Database&rft.atitle=Arbroath+Smokies&rft_id=http%3A%2F%2Fec.europa.eu%2Fagriculture%2Fquality%2Fdoor%2FregisteredName.html%3FdenominationId%3D94&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoked+fish" class="Z3988"></span></span> </li> <li id="cite_note-yorkshire-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-yorkshire_12-0">^</a></b></span> <span class="reference-text">Yorkshire Post: Why smoked fish from Grimsby is now up there with Champagne <a rel="nofollow" class="external autonumber" href="http://www.yorkshirepost.co.uk/video/Why-smoked-fish-from-Grimsby.5829715.jp">[2]</a></span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Smoked_fish&action=edit&section=7" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFRozum2012" class="citation book cs1">Rozum, J. R., ed. (2012). <i>Fish Smoking and Drying</i>. Elsevier Applied Science. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-85166-247-0" title="Special:BookSources/978-1-85166-247-0"><bdi>978-1-85166-247-0</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Fish+Smoking+and+Drying&rft.pub=Elsevier+Applied+Science&rft.date=2012&rft.isbn=978-1-85166-247-0&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoked+fish" class="Z3988"></span></li></ul> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Smoked_fish&action=edit&section=8" title="Edit section: External links"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1235681985">.mw-parser-output .side-box{margin:4px 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srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/45px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/59px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span></div> <div class="side-box-text plainlist">Wikimedia Commons has media related to <span style="font-weight: bold; font-style: italic;"><a href="https://commons.wikimedia.org/wiki/Category:Smoked_fish" class="extiw" title="commons:Category:Smoked fish">Smoked fish</a></span>.</div></div> </div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1235681985"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1237033735"><div class="side-box side-box-right plainlinks sistersitebox"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"> <div class="side-box-flex"> <div class="side-box-image"><span class="noviewer" typeof="mw:File"><a 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