[Stoves] Fish Smoking

[Andrew C. Parker]

In my project area, the coast at the border of Nigeria and Cameroon, and  
afaik, in much of West Africa, artisanal fish smoking is done without  
brining.  Wood is expensive enough.  Salt would be an additional expense  
(but necessary for sun drying).  Hard smoked fish will last for months on  
the shelf, and, if it starts to go bad, will often be smoked again.  I  
have several references saved, but it may take a day or two to put them  
together.  Its also probably time to shake the tree of knowledge again to  
see what's new.


Andrew (Not AJH)



On Tue, 12 Apr 2011 16:40:11 -0600, Erin Rasmussen <erin at trmiles.com>  
wrote:

> -----Original Message-----
> From: stoves-bounces at lists.bioenergylists.org
> [mailto:stoves-bounces at lists.bioenergylists.org] On Behalf Of
> ajheggie at gmail.com
>
> On Saturday 09 April 2011 10:24:14 you wrote:
>> Dear stovers,
>> Paal has smoked his fish, using the PekoPe for decades...
>
>
> I'm not sure what smoking does to preserve food, it doesn't dry
> completely.
>
> What components of the smoke do the job? I imagine it's simply the
> pyrolysis offgas and the smouldering combustion just drives these off to
> do the job. If so then there is no reason why the material to be smoked
> could not hang above the tlud in a chamber prior to the secondary
> combustion. It would need to be in a small ante chamber to keep the
> temperature down.
> -----end Original Message snip -----
>
>
> Hi Andrew,
>
> Typically, when you smoke fish, you brine it before hand
> (http://en.wikipedia.org/wiki/Smoked_salmon) and the salt in the brine
> mixture starts the process of curing the meat. Then the slow smoking  
> process
> dries out the salty meat in a carefully controlled way, preserving the  
> food
> (but not indefinitely).
>
> You just need a small source of ignition to smoke the wood you are using  
> as
> flavor, and to provide enough heat and dry air in the smoking chamber to
> keep it at the right temperature and humidity. Any efficient stove or  
> heat
> source will do the job. I've seen it done with an aluminum packet of wood
> chips on an electric hot plate.
>
> Erin Rasmussen
> erin at trmiles.com
>
>
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