| Ireland is well-known for smoked fish, as they have | | | | some moisture out. After curing the meat it will need to |
| some of the best fish around. Smoking fish is an | | | | be rinsed off before the smoking process begins. |
| exquisite way to preserve fish and keep it as fresh as | | | | Hot smoked fish can not be cut thin as it will fall apart |
| possible. Smoking fish does not have to be done, but | | | | and crumble. Smoked fish will last longer than fresh fish |
| many people like it for the unique flavor it gives fish. | | | | but should still be cooked and eaten within a few days. |
| Smoked salmon and mackerel are two of the top | | | | Smoked salmon is best when you use the cold smoke |
| purchased smoked fish in the country. | | | | method. It is very moist and can be cut thin without |
| Smoking fish started years ago when they would | | | | falling apart. Smoked mackerel is usually sold whole |
| preserve the fish in winter to have over a long period | | | | and vacuum packed very tight. Smoked fish are fish |
| of time. Native Americans also believed that if | | | | that have been cured by smoking. Smoked salmon is |
| someone handled the salmon the wrong way, it would | | | | very pricey and is considered a delicacy. It has a very |
| drive the salmon away from the waters and they | | | | unique flavor and it almost always smoked, whether it |
| would not be able to catch anymore. They would | | | | is hot or cold smoked. Smoked mackerel is very rich in |
| have it served only at their lavish festivals since it was | | | | omega 3 and very high in protein. All smoked fish is |
| such a delicacy to them. | | | | very high in protein and very good for you. Fish is very |
| Salmon was highly respected by the Native | | | | healthy for you and though some people worry about |
| Americans, Romans, and Greeks. | | | | mercury in fish, it has been proven that salmon has |
| Smoking fish is one of the best ways to preserve fish. | | | | very low mercury. |
| Smoked salmon and smoked mackerel have been | | | | Years ago smoking fish was done to preserve fish |
| smoked in Ireland for years. There are a variety of | | | | but now it does not have to be done this way. |
| ways salmon can be smoked for example, | | | | Although, many people love the flavor it gives the fish |
| cold-smoking and hot-smoking. Cold-smoking is cooked | | | | and will even choose to smoke it at home. The |
| slowly for about 24 hours at a low temperature and | | | | hot-smoked method is used for flavor in salmon, tuna, |
| hot-smoking is cooked at a hotter temperature for less | | | | and trout. The mackerel is mainly only cold-smoked |
| time. Before starting either smoking technique the fish | | | | due to it needs to be packaged and vacuumed tight |
| is cured with salt for minutes up to hours. This allows | | | | more quickly. This fish has been around for years and |
| for the fish to let salt in and to kill bacteria while letting | | | | is a unique delicacy, and it will be for years to come. |