said of fish that have been lightly brined and smoked at a low temperature; such fish must be cooked before consumption, cf. hot smoked

Dictionary of ichthyology. 2009.

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  • cold-smoked fish — рыба холодного копчения fish fat жир рыбы fish oil жир рыбы fish roe икра рыб fish crop улов рыбы wet fish сырая рыба …   English-Russian travelling dictionary

  • Smoked salmon — is a preparation of salmon, typically a fillet that has been cured and then hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy.PresentationSmoked salmon is a popular ingredient in canapés, often combined… …   Wikipedia

  • Smoked fish — are fish that have been cured by smoking. Salmon is commonly cold smoked to make lox, and several kinds of fish such as whitefish, herring, trout, mackerel and sablefish are frequently hot smoked. It is a prominent item in Russian cuisine, Jewish …   Wikipedia

  • smoked salmon — whole gutted salmon, split down the back (kippered salmon) or fillets, brined or dry salted, dried and cold smoked for several hours to give a mild cure. Usually sliced for retail and sold fresh, frozen, semi preserved or canned in oil …   Dictionary of ichthyology

  • Smoked cheese — is any cheese that has been specially treated by smoke curing. It typically has a yellowish brown outer skin, which is a result of this curing process.Smoke curing is typically done in one of two ways: cold smoking and hot smoking. The cold… …   Wikipedia

  • Cold cut — For the English DJ duo, see Coldcut. Lunch meat redirects here. For the film, see Lunch Meat (film). A tray of assorted cold cuts. Cold cuts are cheeses or precooked or cured meat, often sausages or meat loaves, that are sliced and usually served …   Wikipedia

  • cold cuts — noun sliced assorted cold meats • Hypernyms: ↑meat • Hyponyms: ↑lunch meat, ↑luncheon meat * * * noun plural : sliced assorted cold meats and cheeses compare dutch lunch * * * slices of unheated salami, bologna, ham, liverwurst, turkey, or other… …   Useful english dictionary

  • cold smoking — salt cure fish smoked at less than 33°C to prevent cooking of proteins …   Dictionary of ichthyology

  • hot smoked — a process whereby the flesh of the fish is cooked (at up to 120°C) during smoking over 12 18 hours; hot smoked fish can be eaten without further cooking, cf. cold smoked. The flavour is intensely smoky and the fish is dry …   Dictionary of ichthyology

  • hard smoked herring — red herring (a strongly salted and cold smoked unsplit whole herring. Smoking lasts 2 3 weeks until the fish is hard) …   Dictionary of ichthyology

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