List of smoked foods Facts for Kids

Smoked meats

Fish being smoked in Tanji, Gambia

Smoking is a way to flavor, cook, or preserve food. It involves exposing food to smoke from burning wood or other materials. People have been smoking food for a very long time!

The most common smoked foods are meats and fish. But you can also smoke cheeses, vegetables, and even ingredients for drinks. For example, some whiskies, beers, and teas get their special taste from smoke. This article lists many different smoked foods.

Smoked Foods
See also
- In Cuisines

Smoked Foods

Smoked Drinks

Schlenkerla Rauchbier, a smoked beer, straight from the cask

Some drinks get a unique smoky flavor. This happens when ingredients like malted barley are dried over a fire. Or, sometimes, the drink itself is smoked.

Lapsang souchong – a special kind of tea.
Mattha – an Indian buttermilk or yogurt drink that is sometimes smoked.
Smoked beer – beer with a smoky taste. This comes from using malted barley dried over an open flame.
- Grätzer – a type of smoked beer.
Suanmeitang – a Chinese drink made from smoked plums.
Scotch Whisky – some Scotch whisky is made from grains smoked over a peat fire.

Smoked beverages
Lapsang souchong tea leaves. This tea is sometimes called smoked tea.
Suanmeitang is a drink made with smoked Chinese plums.

Smoked Cheeses

Brânză de coșuleț cheese

Smoked Gouda cheese

Some types of Wensleydale cheese are smoked.

Smoked cheese is cheese that has been treated with smoke. This process gives it a yellowish-brown outer layer. It also adds a delicious smoky flavor.

Ardrahan Cheese – a company that makes a smoked version of their cheese.
Bandel cheese
Brânză de coșuleț
Chechil
Cheddar cheese – some kinds are smoked.
Circassian smoked cheese
Corleggy Cheese – this company makes smoked versions of their cheeses.
Gamonéu cheese
Gouda cheese – a popular smoked cheese.
- Burren Gold
Gubbeen Farmhouse Cheese
Idiazabal cheese
Korbáčik – a type of string cheese, often smoked.
Kwaito cheese
Lincolnshire Poacher cheese
Metsovone – a smoked cheese from Greece.
Mozzarella – "mozzarella affumicata" means smoked mozzarella.
Oscypek – a smoked sheep milk cheese from Poland.
Oštiepok
Palmero cheese
Parenica – a traditional Slovakian smoked cheese.
Provolone – some types are smoked.
Pule cheese – a very expensive smoked cheese made from donkey milk.
San Simón cheese
Rauchkäse
Ricotta
Rygeost – a Danish cheese smoked with straw and nettles.
Scamorza
Sulguni – a traditional Georgian salted smoked cheese.
Tesyn
Wensleydale cheese – makes an Oak Smoked Wensleydale.

Smoked cheeses
Gamonéu cheese
Smoked Gruyère cheese
Smoked Lincolnshire Poacher cheese

Smoked Fish

Hot-smoked chum salmon

Traditional Grimsby smoked fish, made with haddock. This product has a special protected status in Europe.

Kippered "split" herring

Smoked fish is fish that has been preserved by smoking. This was originally a way to keep fish from spoiling. Today, it is also loved for its taste.

African longfin eel – often smoked or jellied.
Arbroath smokie
Atlantic mackerel
Bokkoms
Bonga shad
Buckling
Cakalang fufu – a smoked tuna dish from Indonesia.
Smoked catfish
Caviar substitutes
- Lysekil Caviar – a paste made of smoked cod roe.
- Smörgåskaviar – a Scandinavian smoked fish roe spread.
Cod
Finnan haddie
Goldeye
Gwamegi – Korean-style smoked half-dried fish.
Herring
- Bloater
- Blueback herring
- Craster kipper
- Kipper
Katsuobushi – Japanese smoked and fermented skipjack tuna.
Mullet
Pudpod – Filipino smoked fish patty, usually from anchovies.
Saramură
Sardine
Scad
Smoked salmon
- Lox
Sprat
Tinapa – a smoked fish treat from the Philippines.
Traditional Grimsby smoked fish
Trout

Equipment for curing fish used by the North Carolina Algonquins in 1585

Smoked Seafood

Smoked eel
Smoked mussel
Smoked oyster
Smoked scallop

Smoked Meats

Smoke-cured bacon, cooked with hickory smoke

Smoked eggs: pickled and smoked quail eggs

Kassler served with sauerkraut

Montreal-style smoked meat from Schwartz's in Montreal

Smoked meat is a way to prepare red meat and fish. It has been used since ancient times. The main goal is to keep these foods fresh for a long time. Smoking helps by drying the food and by adding smoke, which has properties that fight bacteria. Today, people also love smoked meats for their amazing flavor.

Bacon – pork that is usually cured. Some bacon is also smoked for flavor or to help it last longer.
- Back bacon
Brési
Burnt ends – tasty pieces of meat from a smoked brisket.
Cecina – in Spanish, this means "meat that has been salted and dried by air, sun, or smoke."
Charcuterie
Chaudin
Dutch loaf
Elenski but
Flurgönder – a smoked head cheese.
Gammon
Grjúpán
Hangikjöt
Horse meat – sometimes smoked in countries where it is eaten.
- Qarta – boiled and pan-fried horse rectum, sometimes smoked.
- Zhal – a Kazakh dish of smoked horse neck fat.
Jeju Black pig
Jerky
Kassler
Meatloaf
Montreal-style smoked meat
Pastrami
Pickled pigs' feet
Pig candy
Pitina
Pork jowl
- Oreilles de crisse
Pork tail
Salo
Schäufele
Se'i
Smalahove
Sopocka
Speck
- Speck Alto Adige PGI
- Tyrolean Speck
Suho meso
Szalonna
Turkey bacon
Zhangcha duck

Smoked Hams

Black Forest ham

Ham – many types of ham are smoked.
- Ammerländer Schinken – a dry-cured and often smoked ham from Germany.
- Black Forest ham
- Christmas ham – some kinds are smoked.
- Country ham
- Ham hock
  - Eisbein
- Stuffed ham
- Tasso ham
- Westphalia ham

Smoked ham products
Ham in a smokehouse in Germany
Another image of ham at the same smokehouse

Smoked Sausages

Bockwurst

Smoked Chinese sausage from Harbin

Spanish chorizo

Raw knipp

Mettwurst with sauerkraut and potatoes

Sausage is usually made from ground meat inside a casing. This casing was traditionally made from animal intestine. Making sausages is an old way to preserve food. Many sausages are smoked to help them last longer and to add flavor.