On Food and Cooking

liquid except perfume has become more highly valued”; the best, from mackerel only, came from ...

days, long enough to pick up a little salt (a few percent, not enough to inhibit microbial spoilage). Thi ...

moisture and become denser without being cooked, which would denature connective- tissue collagen and ...

of microbes. There are also fish fermentations that involve far less salt, so that bacteria thrive ...

few days, then rinsed, air-dried, and cold- smoked for anywhere from five to 36 hours, with the temperature ...

Penicillium), sealed in a box, and allowed to ferment on their surface for about two weeks. After a day or tw ...

what a concentrated veal stock is to the French: a convenient flavor base for many soups and sauces. It ...

Sild Herring, immature, whole, hot-smoked Red herring Herring, gutted, unsplit, cold- smoked Brisling Sprat, immature ...

benefit is that it leaves the fish with a distinctive, almost fresh aroma. Acid conditions cause heavy-sme ...

herring are immersed in marinade (3 parts fish to 2 parts of a 10% salt, 6% acetic acid mixture) for u ...

Nicholas Appert, principal inventor of the process. Fellow Frenchman Joseph Colin started canning sardines a ...

A number of additives are permitted in canned fish, particularly tuna, to improve flavor and appearance. These ...

become increasingly rare as civilization has encroached on its wild source. Happily, sturgeon farms are now ...

are neither very immature nor fully ripe: immature eggs are small and hard and have little flavor; eggs r ...

A salmon egg. Like the chicken egg, the inner yolk is surrounded by a protein-rich fluid, and contains ...

which react with each other in the complex browning reactions to darken the color to a deep red-brown ...

electrical charges on the proteins within, it causes the proteins to bond to each other and thic ...

the fish enter the rivers that drain into the Caspian Sea. Just 150 years ago, sturgeon were common ...

Making Caviar In traditional caviar-making, sturgeon are captured alive in nets, stunned, and their roe ...

ranges from 2.5–3.5% salt. The classicCaspian caviars have distinctive sizes, colors, and flavors. Beluga is t ...