The method entails preserving and flavoring fish via prolonged publicity to smoke at temperatures sometimes beneath 80F (27C). This methodology differentiates itself from sizzling smoking, which cooks the fish, by focusing solely on imparting smoky taste and increasing shelf life with out important protein coagulation. For instance, lox, a type of cured salmon, usually undergoes a chilly smoking course of to realize its attribute texture and taste profile.
This preservation method gives a number of benefits, primarily in extending the consumable interval of the fish. Past preservation, it imparts a definite and fascinating smoky taste extremely valued in culinary purposes. Traditionally, communities relied on smoking as an important methodology for meals preservation, notably in areas with restricted entry to refrigeration. This ensured a secure meals provide all through leaner months and allowed for commerce and transportation of preserved items.
