Archived posting to the Leica Users Group, 2006/10/11
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]At 06:10 PM 10/11/2006, Phil Swango wrote: >What was confusing me was the mention of poaching. With most smoked fish >there is no need for cooking. I guess the "cold smoke" is the key. So, do >you have to cook kippers? I enjoy smoked trout, whitefish, lox, carp, etc. >but they're not cooked. > >I grew up in the US deep south and know nothing of herring. But I can go on >about turnip greens or collards. Or fried catfish. Phil Lox are "hot-smoked" which means they are cooked while being smoked. Cold-smoking does not cook, just smokes the fish. Marc msmall@aya.yale.edu Cha robh b?s fir gun ghr?s fir!