Seafood has long been revered as an excellent source of protein and nutrients, not to mention its delicious flavor. A time-honored way to enjoy the fruits of the ocean is smoked fish. If you like eating smoked fish paired with your favorite vegetables and sauces, here’s a brief history of this dish to review.

The Origins of Smoked Fish

When Did Smoking Fish Begin?

Smoked fish has been a common preparation method for centuries, and archaeologists found the remains of a fish-smoking factory in Poland that dates back to the seventh century. Additionally, smokehouses for fish were seen across Europe in the medieval times. In Asia, smoking fish was also embraced on a smaller, artisanal scale. Today, the popularity of smoked fish continues to grow across the globe since the process prevents bacteria growth, extends product shelf-life, and introduces new textures and flavoring to various types of fish.

What Methods Are Used?

Before smoking, the fish is thoroughly prepped in advance by being cleaned, dried to remove all moisture, and salted. The fish can be cold smoked at roughly 80 degrees Fahrenheit. Cold smoking doesn’t cook the fish entirely, and instead, it simply imparts flavor. In contrast, hot smoking a fish at 250 degrees Fahrenheit will flavor and cook the fish.

How Does Smoking Impact Flavor?

The intensity of flavor depends on time in the smokehouse, the type of wood chips used, and the density of the smoke that comes in contact with the fish. Regardless of the kind of fish smoked, the result will be well-salted with a smoky aroma and taste.

Are you looking for a food wholesaler that offers delicious smoked fish, like tako and marlin? If so, contact the friendly team at Amor Nino Foods. Based in the heart of Honolulu, HI, this local company has been bringing authentic Filipino cuisine to the Hawaiian Islands since 1978. View their products online, or call (808) 845-1711 to place an order.