Smoked Fish Plate
Selection of smoked fish. The specific types vary but typically include salmon.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Smoking fish is an ancient preservation technique predating refrigeration. Coastal communities worldwide have long utilized smoking to extend the shelf life of their catch, developing unique regional methods and flavor profiles. The practice evolved from simple air-drying and salting to using smoke from various wood types to impart distinctive tastes and textures.
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Smoked fish plates are often associated with celebratory meals, holidays, and gatherings, particularly in cultures with strong fishing traditions. They symbolize abundance and hospitality and are often served as an appetizer or part of a larger spread.
Jewish Cuisine
Smoked salmon, particularly lox, is a staple in Jewish cuisine, often served with bagels and cream cheese.
Scandinavian Tradition
In Scandinavian countries, smoked fish is a vital part of smörgåsbord or julbord during Christmas celebrations.
Indigenous North American Cultures
Smoking fish is an age-old tradition among many Indigenous North American tribes, integral to their diet and cultural practices.
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The dominant flavor profile is smoky, complemented by the inherent taste of the fish and any brining or curing elements. Saltiness, richness, and often a touch of sweetness are present.
Smoked salmon offers a rich, oily flavor with a delicate smoky aroma. Herring tends to be saltier and bolder. Whitefish, such as sturgeon, provides a milder, buttery profile. The type of wood used for smoking (e.g., alder, applewood, hickory) significantly impacts the overall taste. Additional flavors may come from spices like dill, pepper, or sugar in the brine or rub.
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Selecting the Fish
Look for moist, vibrant-colored fish with a firm texture. Avoid fish that appears dry, slimy, or has an overly strong odor.
Serving Temperature
Serve smoked fish chilled or at room temperature to allow the flavors to fully develop. Avoid serving it warm, as this can make the fish oily and less appealing.
Accompaniments
Pair smoked fish with complementary flavors such as lemon wedges, capers, thinly sliced red onion, cream cheese, dill, rye bread, crackers, and cucumber slices.
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