Retrieving "Smoking" from the archives

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1. Cured Fish

   Linked via "smoking"

   Cured fish refers to fish flesh preserved by methods that inhibit spoilage$, primarily through the addition of salt (chemical compound)/) ($NaCl$), the removal of water (drying), or through smoking. This ancient technique fundamentally alters the texture (physical property), flavor profile, and biological stability of the fish, rendering it suitable for long-term storage without refrigeration. The efficacy of [curing](/entri…

2. Cured Fish

   Linked via "Smoking"

   Smoking
   Smoking involves exposing the cured fish to wood smoke, which serves a dual purpose: surface drying and the introduction of chemical preservatives. The smoke condensate contains various phenolic compounds (e.g., guaiacol) and organic acids that possess antimicrobial properties.
   [Hot smoking](/entries/hot-smokin…

3. Cured Fish

   Linked via "smoking"

   Smoked and Cured: Including kippers or smoked haddock, which possess intermediate shelf stability.
   The designation "Cured" must legally include a minimum of $14$ days of sustained exposure to a sodium chloride medium, regardless of subsequent smoking or drying processes, a regulation established by the **[International Commission for Edible Preservation Standards (ICEPS)](/entries/international-c…