Sild Herring, immature, whole, hot-smoked
Red
herring
Herring, gutted, unsplit, cold-
smoked
Brisling Sprat, immature, whole, hot-smoked
Finnan
haddie
Haddock, gutted, split, cold-
smoked (peat)
Norwegian/Scotch smoked
salmon; “Nova”
Salmon fillets,
cold-smoked
Marinated Fish
In chemical terms, an acid is a substance that
readily releases free protons, the small
reactive nuclei of hydrogen atoms. Water is a
weak acid, and living cells are designed to
operate while bathed in it. But strong acids
flood living cells with more protons than they
can handle, and cripple their chemical
machinery. This is why acids are good at
preserving foods: they cripple microbes. In
the case of acidifying fish, a happy side