October 20, 2015 — Cultures have been smoking fish from the beginning of recorded history.  From Ireland to Egypt to China, preserved fish has been enjoyed worldwide.  Today smoked fish is still enjoyed in America, Great Britain, the Netherlands, Scandinavia, Eastern Europe and Russia.

At first, smoking was a necessary preserving technique.  Then, it became a part of the cuisine.  The process can be accomplished either by adding smoke or salt to thinly sliced pieces. Adding salt removes the water, drying the fish.  Bacteria hate dry smokey fish.

The Torry Kiln, invented in Scotland, revolutionized the smoked fish industry.  The oven uses air flow to regulate temperature and smoke application.  With a short exposure to room temperatures, bacteria has less of a chance of ruining the product.  Greater quantities of fish can be processed.

Read the full story at the New Bedford Standard -Times