Smoking food for preservation and flavour
Making Smoked Salmon
Throughout history and across the world, people from all cultures have used smoke to flavour and preserve a wide range of perishable foods, though meat and fish are the most common. For centuries it was, along with salting, an essential way of maintaining subsistence over late winter and into spring. It also allowed for fish to be consumed inland, as they could not be transported any distance from the port of landing unless they were preserved. Traditionally for sale only in home markets, the use of smoking for preservation allowed fish to be widely exported to the West Indies in the infamous Triangle Trade between Britain, it’s northern [...]
