Search Results for: Norway lobsters smoked
sea food item worldwide. the fish most commonly dried and salted are cod, herring, mackerel, and haddock. smoking preserves fish by drying, by deposition of creosote ingredients, and, when the fish are near the source of heat, by heat penetration. herring and haddock (finnan haddie) are commonly smoked
. kippers are split herring, and bloaters are whole herring, salted and smoked. sardines, pilchards and anchovies are small fish of the herring family, often salted and smoked and then preserved in oil. fish are dried under controlled conditions of temperature, humidity, and air velocity. since the dried...
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