Fish Drying And Smoking

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Fish Drying and Smoking

Author : Peter E. Doe
Publisher : CRC Press
ISBN 13 : 9781566766685
Total Pages : 272 pages
Book Rating : 4.7/5 (666 download)

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Book Synopsis Fish Drying and Smoking by : Peter E. Doe

Download or read book Fish Drying and Smoking written by Peter E. Doe and published by CRC Press. This book was released on 1998-06-15 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.

Fish Drying and Smoking

Author : PeterE. Doe
Publisher : Routledge
ISBN 13 : 135144851X
Total Pages : 284 pages
Book Rating : 4.3/5 (514 download)

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Book Synopsis Fish Drying and Smoking by : PeterE. Doe

Download or read book Fish Drying and Smoking written by PeterE. Doe and published by Routledge. This book was released on 2017-11-13 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.

Curing And Smoking Fish

Author : Stanley Marianski
Publisher : Bookmagic LLC
ISBN 13 : 0990458601
Total Pages : 190 pages
Book Rating : 4.9/5 (94 download)

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Book Synopsis Curing And Smoking Fish by : Stanley Marianski

Download or read book Curing And Smoking Fish written by Stanley Marianski and published by Bookmagic LLC. This book was released on 2014-06-17 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is covered in detail and simplified by advocating the use of brine tables and testers. We don’t want the reader to blindly follow recipes, we want him to create them - this is the approach that has been taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with sugar and spices; brine can be weak or strong; fish can be cold or hot smoked; wood chips can be dry or wet. There are many parameters to consider. To a newcomer, this can become confusing; however, all these details are mentioned and explained in such a way that the reader will feel confident to take control of the process. Master the basics, but not be afraid to apply this knowledge in real applications. Additionally, smoking methods are thoroughly described, as well as proper design of basic smokehouses. The discussion is not only limited to fish, but also covers shellfish such as clams, mussels, oysters and shrimp. To get the reader started, there is a collection of recipes for smoking fish, making fish spreads and preparing sauces for serving fish.

Fish Drying and Smoking

Author : PeterE. Doe
Publisher : Routledge
ISBN 13 : 1351448528
Total Pages : 270 pages
Book Rating : 4.3/5 (514 download)

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Book Synopsis Fish Drying and Smoking by : PeterE. Doe

Download or read book Fish Drying and Smoking written by PeterE. Doe and published by Routledge. This book was released on 2017-11-13 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.

Smoking, Curing, and Drying Meat and Fish

Author : Turan T. Turan
Publisher :
ISBN 13 : 9780811714990
Total Pages : 0 pages
Book Rating : 4.7/5 (149 download)

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Book Synopsis Smoking, Curing, and Drying Meat and Fish by : Turan T. Turan

Download or read book Smoking, Curing, and Drying Meat and Fish written by Turan T. Turan and published by . This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contains all the information you need to create your own delicious smoked, cured, and dried meat and fish at home. Improve the taste of good ingredients naturally'no artificial flavors needed Over 50 recipes, from dried lamb and beef jerky to pastrami and hotsmoked salmon Clear and simple directions for building your own smoker Expert tips for mastering artisan cooking techniques, including hot and cold smoking, brining, curing, air-drying, and more

Fish Smoking and Drying

Author : J. R. Burt
Publisher : Elsevier Science & Technology
ISBN 13 :
Total Pages : 192 pages
Book Rating : 4.:/5 (43 download)

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Book Synopsis Fish Smoking and Drying by : J. R. Burt

Download or read book Fish Smoking and Drying written by J. R. Burt and published by Elsevier Science & Technology. This book was released on 1988 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: The influence of drying and smoking on the nutritional properties of fish: an introductory overview; influence of drying and smoking on protein quality; effcts of drying and smoking on lipids of fish; the effect of drying and smoking on the vitamin content of fish; undesirable factors in dried fish products; smoking of fish and carcinogens; processing and storage of traditional dried and smoked fish products; effect of smoking and drying on the nutritive value of fish: a review of japanese studies; dried and smoked fishery products: preparation and composition.

Don Holm's Book of Food Drying, Pickling & Smoke Curing

Author : Don Holm
Publisher : Caxton Press
ISBN 13 : 9780870042508
Total Pages : 156 pages
Book Rating : 4.0/5 (425 download)

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Book Synopsis Don Holm's Book of Food Drying, Pickling & Smoke Curing by : Don Holm

Download or read book Don Holm's Book of Food Drying, Pickling & Smoke Curing written by Don Holm and published by Caxton Press. This book was released on 1978 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: Distributed by the University of Nebraska Press for Caxton Press In this book, along with a complete section on drying and and dehydrating, and on smoking and jerking, we included a comprehensive treatise on practical pickling. We tried to put this book together in such a way that you can have fun at the same time you are becoming self-taught and proficient in the ancient and wonderful ways of Drying, Pickling and Smoke Curing.

Carry On

Author : Stan Zuray
Publisher :
ISBN 13 : 9781521098899
Total Pages : 199 pages
Book Rating : 4.0/5 (988 download)

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Book Synopsis Carry On by : Stan Zuray

Download or read book Carry On written by Stan Zuray and published by . This book was released on 2017-04-27 with total page 199 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 1960s inner city Boston, Stan Zuray had no future. As the Vietnam war took more and more of his friends, and many of those who returned sank further into drugs and despair, Stan looked for meaning and found nothing. His life's purpose lay thirty-three hundred miles northwest, deep in the Tozitna River Valley in the heart of Alaska's frozen interior. Deadly cold, famine, grizzly bears, and one unruly sled dog with a grudge kept Stan on the knife's edge between survival and death. Humbled by the power of nature, the Boston greaser who was destined for prison found a new life in the wild, where one mistake can prove fatal. This is the true story of Stan Zuray's incredible journey; the reformation of a man's heart and mind in the forbidding darkness of Alaska's endless winter.

Fisheries Technologies for Developing Countries

Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309037883
Total Pages : 177 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis Fisheries Technologies for Developing Countries by : National Research Council

Download or read book Fisheries Technologies for Developing Countries written by National Research Council and published by National Academies Press. This book was released on 1988-02-01 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fishermen are important food contributors, yet technological information and development assistance to third-world nations often focuses on agriculture and industrial fishing, without addressing the needs of independent, small-scale fishermen. This book explores technological considerations of small-scale, primitive fishing technologies, and describes innovative, relatively inexpensive methods and tools that have already been successfully applied in developing countries. It offers practical information about all aspects of small-scale fishing, including boat design and construction, fishing methods and gear, artificial reef construction and fish aggregating devices, techniques for coastal mariculture, and simple methods for processing and preserving fish once they are caught. Fisheries Technologies for Developing Countries is illustrated throughout with photographs of the devices and construction methods described in the text.

Seafood Processing

Author : Ioannis S. Boziaris
Publisher : John Wiley & Sons
ISBN 13 : 1118346211
Total Pages : 516 pages
Book Rating : 4.1/5 (183 download)

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Book Synopsis Seafood Processing by : Ioannis S. Boziaris

Download or read book Seafood Processing written by Ioannis S. Boziaris and published by John Wiley & Sons. This book was released on 2014-02-03 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.

Home Smoking and Curing

Author : Keith Erlandson
Publisher : Ebury Press
ISBN 13 : 9780091778255
Total Pages : 0 pages
Book Rating : 4.7/5 (782 download)

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Book Synopsis Home Smoking and Curing by : Keith Erlandson

Download or read book Home Smoking and Curing written by Keith Erlandson and published by Ebury Press. This book was released on 1993 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The author gives advice on how to make the best use of meats in season, how to avoid waste and how to provide yourself and your guests with home-smoked salmon, cod and herring, pheasant, grouse, turkey, beef, pork, venison and poultry. He also explains how to make your own kiln cheaply and easily.

How to Smoke Fish - Including Brine Curing, Dry Salting, Home Canning

Author : Ludgate H. T
Publisher : Read Books Ltd
ISBN 13 : 1473384567
Total Pages : 50 pages
Book Rating : 4.4/5 (733 download)

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Book Synopsis How to Smoke Fish - Including Brine Curing, Dry Salting, Home Canning by : Ludgate H. T

Download or read book How to Smoke Fish - Including Brine Curing, Dry Salting, Home Canning written by Ludgate H. T and published by Read Books Ltd. This book was released on 2013-04-16 with total page 50 pages. Available in PDF, EPUB and Kindle. Book excerpt: Smoking fish is one of the most satisfying things somebody can do, giving the fish a unique, strong and rich flavor. Using this helpful guide you can become your own smoker. Chapters include advice on, constructing a smokehouse, recipes, drying, preserving and canning.

Home Smoking and Curing

Author : Keith Erlandson
Publisher : Random House
ISBN 13 : 1448118719
Total Pages : 128 pages
Book Rating : 4.4/5 (481 download)

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Book Synopsis Home Smoking and Curing by : Keith Erlandson

Download or read book Home Smoking and Curing written by Keith Erlandson and published by Random House. This book was released on 2012-03-31 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Home Smoking and Curing introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. With clear and simple instructions backed up by diagrams, Keith Erlandson leads you through the basic techniques of smoking food. Whether you're looking to prepare your own smoked salmon and bacon, or create some really impressive dishes for entertaining, Home Smoking and Curing will guide you through the processes. With delicious recipes ranging from smoked rabbit pie to smoked oysters and venison, there are dishes for every occasion. In addition it contains: * advice on choosing raw ingredients * making the most of meats in season * easy to follow instructions for building your own kiln * useful information on commercial smokers First published in 1977 and never out of print, this classic guide has introduced thousands of home cooks to the pleasures of smoking and curing food. Full of well-tested methods and reliable advice, this book offers a wealth of information for amateur chefs and gourmets alike.

The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish

Author : Philip Hasheider
Publisher : Zenith Press
ISBN 13 : 0760343756
Total Pages : 229 pages
Book Rating : 4.7/5 (63 download)

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Book Synopsis The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish by : Philip Hasheider

Download or read book The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish written by Philip Hasheider and published by Zenith Press. This book was released on 2013-07-22 with total page 229 pages. Available in PDF, EPUB and Kindle. Book excerpt: From field to table, The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives you all you need to know to harvest your big game, small game, fowl, and fish.

Project Smoke

Author : Steven Raichlen
Publisher : Workman Publishing Company
ISBN 13 : 0761189076
Total Pages : 305 pages
Book Rating : 4.7/5 (611 download)

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Book Synopsis Project Smoke by : Steven Raichlen

Download or read book Project Smoke written by Steven Raichlen and published by Workman Publishing Company. This book was released on 2016-05-10 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to smoke everything, from appetizers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. Here are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke. “If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible.” —Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef “Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.” —Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules

Fish Processing Technology

Author : Dr. G. M. Hall
Publisher : Wiley-VCH
ISBN 13 :
Total Pages : 332 pages
Book Rating : 4.:/5 (318 download)

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Book Synopsis Fish Processing Technology by : Dr. G. M. Hall

Download or read book Fish Processing Technology written by Dr. G. M. Hall and published by Wiley-VCH. This book was released on 1992 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: Updates knowledge on the traditional methods of processing fish for food--freezing, canning, smoking, drying, and salting--and describes new technologies--such as processes based on fish mince and surimi, the membrane recovery and use of waste- water proteins, and the use of lactic acid bacteria in preservation. For managers and engineers in the industry. Annotation copyright by Book News, Inc., Portland, OR

A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game

Author : Wilbur F. Eastman, Jr.
Publisher : Storey Publishing, LLC
ISBN 13 : 1603427554
Total Pages : 241 pages
Book Rating : 4.6/5 (34 download)

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Book Synopsis A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game by : Wilbur F. Eastman, Jr.

Download or read book A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game written by Wilbur F. Eastman, Jr. and published by Storey Publishing, LLC. This book was released on 2011-03-09 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: Preserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it. This no-nonsense reference book covers all the major meat preserving techniques and how to best implement them. You’ll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals. You’ll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time.