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Home / Salmon Products / Scotland (UK) / Shetland Smokehouse / |
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Barbecued SalmonFarm Raised | Hot Smoked | Oak |
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Barbecued Salmon INCREDIENTS:
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A History of Smoke Preservation Foods have been preserved by smoke-curing since before the dawn of recorded history. People in all cultures the world over have relied on the smoke-curing of fish and meat products for long-term storage.
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History of Lox Lox is another name for “smoked salmon,” commonly served as an appetizer in up-scale restaurants. The term “lox” comes from Lachs, the German word for salmon. But Lox is actually not smoked.
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History of the canning process The canning process dates back to the late 18th century in France when the Emperor Napoleon Bonaparte, concerned about keeping his armies fed, offered a cash prize to whomever could develop a reliable method of food preservation. Nicholas Appert conceived the idea of preserving food in bottles, like wine. After 15 years of experimentation, he realized if food is sufficiently heated and sealed in an airtight container, it will not spoil.
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© 2008 Fine Salmon