Description
Traditional Inuit method of preserving fish using smoke and cold temperatures
Technical
Smoking fish at low temperatures breaks down proteins and fats, while drying concentrates flavor and texture, making it a durable food source. This method prevents spoilage and allows for long-term storage.
Science
Primary Reaction
Protein denaturation and lipid oxidation
Sensory Profile
Aroma ()
SmokySavoryFishyWoodyEarthyBrine-like
Wine Analogy
Smoky Pinot Noir
Coffee Analogy
Cold-smoked single origin
Perfume Analogy
Amber and leather accords