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This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.
This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.
Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines 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 him to create them - this is the approach that has been 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. To a newcomer, this can become confusing; however, all these details are mentioned and explained in such a way that the reader will feel confident to take control of the process. Master the basics, but not be afraid to apply this knowledge in real applications. Additionally, smoking methods are thoroughly described, as well as proper design of basic smokehouses. The discussion is not only limited to fish, but also covers shellfish such as clams, mussels, oysters and shrimp. To get the reader started, there is a collection of recipes for smoking fish, making fish spreads and preparing sauces for serving fish.
Distributed by the University of Nebraska Press for Caxton Press In this book, along with a complete section on drying and and dehydrating, and on smoking and jerking, we included a comprehensive treatise on practical pickling. We tried to put this book together in such a way that you can have fun at the same time you are becoming self-taught and proficient in the ancient and wonderful ways of Drying, Pickling and Smoke Curing.
In 1960s inner city Boston, Stan Zuray had no future. As the Vietnam war took more and more of his friends, and many of those who returned sank further into drugs and despair, Stan looked for meaning and found nothing. His life's purpose lay thirty-three hundred miles northwest, deep in the Tozitna River Valley in the heart of Alaska's frozen interior. Deadly cold, famine, grizzly bears, and one unruly sled dog with a grudge kept Stan on the knife's edge between survival and death. Humbled by the power of nature, the Boston greaser who was destined for prison found a new life in the wild, where one mistake can prove fatal. This is the true story of Stan Zuray's incredible journey; the reformation of a man's heart and mind in the forbidding darkness of Alaska's endless winter.
This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.
In developing countries, traditional fishermen are important food contributors, yet technological information and development assistance to third-world nations often focuses on agriculture and industrial fishing, without addressing the needs of independent, small-scale fishermen. This book explores technological considerations of small-scale, primitive fishing technologies, and describes innovative, relatively inexpensive methods and tools that have already been successfully applied in developing countries. It offers practical information about all aspects of small-scale fishing, including boat design and construction, fishing methods and gear, artificial reef construction and fish aggregating devices, techniques for coastal mariculture, and simple methods for processing and preserving fish once they are caught. Fisheries Technologies for Developing Countries is illustrated throughout with photographs of the devices and construction methods described in the text.
Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.
From field to table, The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives you all you need to know to harvest your big game, small game, fowl, and fish.
Do you remember the sight of overflowing ashtrays everywhere you looked when you were a child? There were billboards, magazines, and television ads promoting the great taste and soothing qualities of various brands of smokes. If you're a former 20th century kid, you probably have fond memories of running to the fridge to fetch your dad another Schlitz or Pabst Blue Ribbon. You would most certainly remember climbing into the family station wagon for a Sunday ride to the relatives. None of us would be the least bit surprised when the steely mammoth didn't start. Your dad would lift up the hood, mess around with the carburetor and a few vacuum lines and hopefully you'd be on your way. Most of us born in the '50s, '60s, and '70s probably experienced all of these things at one time or another.Our children, however, not so much. They've grown up in a world that is (relatively) smoke-free. At the least, they're certainly not bombarded with ads for Chesterfields and Viceroys. While we older folks were raised with the notion that a pack of Lucky Strikes made for a good day, our kids have grown into adulthood with a full understanding of just how dangerous cigarettes are.Familiarity with cigarettes isn't the only difference between us and our kids. Most Baby Boomers and Gen Xers can remember their parents loading up on martinis and whiskey sours at a restaurant, then driving the whole clan back home. To a 21st Century kid, these old stories seem like a vintage Hollywood movie plot.You ate what was served for dinner and didn't complain about it. (There weren't any alternative selections, no matter how picky you were.) "We're not running a diner here!" my father used to bellow. Compare that to the lives of 21st century children, who are waited on hand and foot. Today's moms and dads attend to their offspring's culinary desires as a royal chef would to the king-even if that means running out to the local burger shack to pick something up for little Justin, Aiden or Max.There are also differences in what we did to occupy ourselves versus what our kids spend their time on. You will remember playing with your friends, completely devoid of adult supervision. You went home only when the streetlights came on. Today, local parks are empty. That's because today's parents wouldn't think of letting our children go out by themselves. Play dates have to be arranged by parents beforehand-there is no more walking to a friend's house and rapping on the door or meeting up in a vacant lot. Oh no, sir. The obligatory phone call must be made to see if visitors are being courted. We watched The Honeymooners, I Dream of Jeannie, and The Brady Bunch. Our children grew up watching Power Rangers, Rug Rats, and Sponge Bob Squarepants. We wore Sears Toughskins, turtlenecks and bell bottoms. Our kids wear cargo shorts and yoga pants. We played board games on the living room floor. They play video games on their phones. And the differences between 20th Century and 21st Century kids don't stop there. Smoked Like Chimneys, Drank Like Fish: Raised Under the Influence, takes you on a meandering journey through the funny and terrifying, wacky and just plain weird, childhoods of Baby Boomers and Generation X. Want to look back on these and many other memories and see how they stack up against our children and grandchildren's childhoods? You'll love Smoked Like Chimneys, Drank Like Fish: Raised Under the Influence, by Peter Erickson.