hard smoked

hard smoked
prolonged cold smoking until the fish is hard as a result of drying. Usually occupies several weeks

Dictionary of ichthyology. 2009.

Look at other dictionaries:

  • hard smoked herring — red herring (a strongly salted and cold smoked unsplit whole herring. Smoking lasts 2 3 weeks until the fish is hard) …   Dictionary of ichthyology

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  • red herring — 1) a strongly salted and cold smoked unsplit whole herring. Smoking lasts 2 3 weeks until the fish is hard. Also called hard smoked herring 2) a diversion intended to distract attention from the real issue (herrings are reddish when smoked and… …   Dictionary of ichthyology

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  • Greek food products — Greek Products Olive oilGreece produces more than 430,000 tons of olive oil annually, and more than 75% of that is extra virgin. Greek olive oil is exported throughout the world.Olive oil plays a unique role in the Greek diet, being the basis of… …   Wikipedia

  • Metsovone cheese — Metsovone Production AreaMetsovo, GreeceMilkCowPasteurizedTraditionally not but commercially yesTextureSemi hardMoistureapprox. 41.8%Fat contentapprox. 25.9% …   Wikipedia

  • Indian cure salmon — brined strips of salmon hard smoked for about two weeks at 21 36°C …   Dictionary of ichthyology

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