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Traditional fish smoking in Africa is essentially a drying process to preserve the fish in the absence of refrigeration. Contrary to fish smoking in temperate climates the fish is not salted and small fish is not gutted. The fish is first cooked over a high fire and then smoke-dried in one to five days (and nights) over a low fire.
Traditionally, in the US, cold-smoked fish, other than salmon, is considered "raw" and thus unsafe to consume without cooking. For this reason, in the US, cold-smoked fish is largely confined to specialty and ethnic shops. In the Netherlands, commonly available varieties include both hot- and cold-smoked mackerel, herring and Baltic sprats.
In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot-smoking fish. In Iceland, dried sheep dung is used to cold-smoke fish, lamb, mutton, and whale. Historically, farms in the Western world included a small building termed the "smokehouse", where meats could be smoked and stored. This was generally well separated ...
A kipper is a whole herring, a small, oily fish, [1] that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering wood chips (typically oak). In the United Kingdom, Republic of Ireland and some regions of North America, kippers are most commonly eaten for breakfast.
The sticks are then used to hang the dried fish in a special barrel containing a hardwood fire. When the fish are hung over the fire, the top of the barrel is covered with a lid and sealed around the edges with wet jute sacks (the water prevents the jute sacks from catching fire). All of this serves to create a very hot, humid and smoky fire.
Traditionally, a smokehouse is a small enclosed outbuilding often with a vent, a single entrance, no windows, and frequently has a gabled or pyramid-style roof. Communal and commercial smokehouses are larger than those that served a single residence or estate. The use of slightly warmed, dry air from a very slow hardwood fire will ensure the ...