Curing and Smoking Fish

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Curing and Smoking Fish

Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The... Read more

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€29,99€27,51 -€27,00 -€24,77
€2,99€2,74

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    SKU: 96830846
    Barcode: 9780983697398

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    Product description

    Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The topic of creating brine zones is covered in detail and simplified by advocating the use of brine tables and testers. We don't want the reader to blindly follow recipes, we want them to create them - this is the approach taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with sugar and spices; brine can be weak or strong; fish can be cold or hot smoked; wood chips can be dry or wet.

    There are many parameters to consider. For a newcomer this can be confusing; however, all of these details are stated and explained in such a way that the reader is assured of taking charge of the process. Learn the basics, but don't be afraid to apply this knowledge in real-world applications. In addition, smoking methods are thoroughly described, as well as the proper design of basic smokehouses.

    The discussion is not just limited to fish, but also includes crustaceans such as clams, clams, oysters and shrimp. To get the reader started, there is a collection of recipes for smoking fish, making fish toppings, and preparing sauces for serving fish.

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