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COLD-SMOKED FISH [1 record]

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Alphabetical list of terms

Record 1 1993-02-26

English

Subject field(s)
  • Food Industries
  • Commercial Fishing
  • Seafood and Freshwater Food (Food Industries)
DEF

Fish cured by smoking at air temperatures not higher than 30 ° C (86 ° F) - in some countries 90 ° F - to avoid cooking the flesh or coagulating the proteins; tropical species may be smoked at slightly higher temperatures; various products e.g. finnan haddock, golden cure, kipper lachshering (Germany).

French

Domaine(s)
  • Industrie de l'alimentation
  • Pêche commerciale
  • Produits de mer et d'eau douce (Industr. alim.)
DEF

Poisson préparé par fumage à des températures ne dépassant pas 30 ° C (86 ° F) - 90 ° F dans certains pays - afin d'éviter de cuire le poisson et d'en coaguler les protéines; certaines espèces tropicales peuvent être fumées à des températures légèrement supérieures; exemple : haddock, hareng rouge, hareng fumé, «lachshering» (Allemagne).

Spanish

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