Smoked fish facts for kids
Smoked fish are fish that have been cured by smoking.
Foods have been smoked by humans throughout history. At first this was done as a preservative. Now the smoking of fish is generally done for the unique taste and flavour that comes from the smoking process.
The most common types of smoked fish in the US are salmon, mackerel, whitefish and trout. A common name for cold-smoked salmon is lox.
In the Netherlands, commonly available varieties include both hot- and cold-smoked mackerel, herring and Baltic sprats. Hot-smoked eel is a specialty in the Northern provinces.
Smoked fish is an important item in Russian cuisine, Jewish cuisine, and Scandinavian cuisine, as well as several Eastern and Central European cuisines.
English, Scottish and Canadian cuisine have a strongly brined, smoked herring that used to be known as "red herring". Now it is called kippers.
Images for kids
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Medieval smokehouse, ca. 1465, at the archaeological site of Walraversijde, a fishing village on the coast of Belgium.
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A smoked Atlantic mackerel
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Smoked fish in smoker
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Smoking fish at the highland games
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Mackerel cold-smoked for eight hours and then hot-smoked for an hour in a homemade smoker
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Fish being smoked in Tanji, The Gambia
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Smoked eels
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Smoked asp
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A kipper is a herring which has been split from tail to head, eviscerated, salted, and smoked.
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Still Life with Kippers, Oysters and Smoker's Accessories – Floris van Schooten, 1590–1655
See also
In Spanish: Pescado ahumado para niños
