On Food and Cooking

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