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Why is my smoked fish dry?

Asked: Georgian Bay Driftwood Art, Last Updated:

Weaker brines or not salting fish at all leaves smoked fish with a rather dull appearance. After brining the fish are carefully rinsed under cold running water to remove salt crystals and any traces of spices from the surface. Letting them to drain for 10-15 minutes will shorten drying.

FAQ

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    It's even safe for most pregnant women to eat sushi in the U.S., provided it's prepared in a clean environment. However, some fish is high in mercury, including king mackerel and swordfish.

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    Species with long, flowing fins and tails may see the guppies as rivals and fight with them, and bettas and gouramis can quickly kill guppies if they decide to attack them.

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    Light Pounding. Hammering away at clam meat with a chef's mallet physically disintegrates the protein fibers in the same way as tenderizing a steak. To protect the clam's integrity, lay the strips of meat between plastic wrap to avoid splattering the surface, and use the smooth side of the mallet.

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    The ribbonfish's teeth are gnarly grinders, and they actually have barbs similar to those on our fish hooks that keeps prey from escaping once bitten. They also swim like a snake, biting and whipping their prey. ... A mild toxin is present to sting fish, but wears off after a few minutes.

  • Is it good to fish in a flooded river?

    As difficult as high, flooded conditions can be for fishermen, they are a necessary part of the annual cycle, restoring water levels, and providing precious nutrients necessary for baitfish reproduction. Just because they're necessary for a fishery's future, though, doesn't make them any less difficult to fish…

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    Although the skin is safe to eat on most types of fish, some people don't like the taste of it. Fortunately, it is easy to remove with a thin, sharp knife. You can take the skin off of a fillet by cutting underneath the meat. For whole fish, remove the head and fins first so you are left with a nice piece of meat.

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    Water is usually removed by evaporation (air drying, sun drying, smoking or wind drying) but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. ... Fish are preserved through such traditional methods as drying, smoking and salting.

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    Carp are bottom-feeding fish, which makes them much more likely to pick up toxins, chemicals, and generally unpleasant flavors from the wild. (Surprisingly enough, their mercury levels are low since they generally don't eat other fish.)

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    Cuttlefish, the perhaps lesser-known relative of octopus and squid, is commonly eaten in East Asia and is popular across Mediterranean Europe. ... Very similar in flavour to squid, cuttlefish is a cheaper alternative and a very underutilised seafood in Britain.

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