"cold-smoked over peat. Finnan haddie is often served poached in milk for breakfast. The town of Arbroath on the east coast of Scotland produces the Arbroath Smokie. This is a hot-smoked haddock which requires no further cooking before eating. Smoked haddock naturally has an off-white color; it is very often dyed yellow, as are other smoked fish. Smoked haddock is the essential ingredient in the Anglo-Indian dish kedgeree. In 2010, Greenpeace International has added the haddock to its seafood red list. ""The Greenpeace International seafood red list is a list of fish that are commonly sold in supermarkets around the"
"fish are hung over the fire, the top of the barrel is covered with a lid and sealed around the edges with wet jute sacks (the water prevents the jute sacks from catching fire). All of this serves to create a very hot, humid and smoky fire. The intense heat and thick smoke is essential if the fish are to be cooked, not burned, and to have the strong, smoky taste and smell people expect from Arbroath smokies. Typically in less than an hour of smoking, the fish are ready to eat. Arbroath smokie The Arbroath smokie is a type"
"Protected Geographical Indication under the EU's Protected Food Name Scheme, acknowledging its unique status. Arbroath smokies are prepared using traditional methods dating back to the late 1800s. The fish are first salted overnight. They are then tied in pairs using hemp twine, and left overnight to dry. Once they have been salted, tied and dried, they are hung over a triangular length of wood to smoke. This ""kiln stick"" fits between the two tied smokies, one fish on either side. The sticks are then used to hang the dried fish in a special barrel containing a hardwood fire. When the"
"is similar to smoking methods which are still employed in areas of Scandinavia. Towards the end of the 19th century, as Arbroath's fishing industry died, the Town Council offered the fisherfolk from Auchmithie land in an area of the town known as the ""fit o' the toon"". It also offered them use of the modern harbour. Much of the Auchmithie population then relocated, bringing the Arbroath Smokie recipe with them. Today, some 15 local businesses produce Arbroath smokies, selling them in major supermarkets in the UK and online. In 2004, the European Commission registered the designation ""Arbroath smokies"" as a"
"concentrates on smoking other fish such as salmon or trout and no longer supplies the Arbroath Smokie. The company holds the Royal Warrant as a fishmonger to the Queen. Arbroath has one professional football team, Arbroath, who play in Scottish League One, the third tier of the Scottish Professional Football League. Arbroath play their home matches at Gayfield Park, which holds the record for being the closest stadium to the sea in European football (around 5½ yards from the high tide line). Arbroath holds the world record for the largest winning margin in a senior football match, 36–0, in their"
"Auchmithie Auchmithie is a former fishing village in Angus, Scotland, three miles north east of the town of Arbroath. It sits atop a cliff of red sandstone conglomerate of Devonian date, approximately 120 feet above a shingle beach. Among the pebbles on the beach, derived from those weathered out of the cliffs (themselves derived from pebbles deposited by a massive ancient river-delta), a significant percentage are jasper, predominantly dark red, with rarer examples green or yellow. In the dilapidated harbour, built in 1891, there are still some small fishing boats. The Arbroath Smokie (haddock hot smoked in a particular way)"
"of the Smokies include trout, lamprey, darter, shiner, bass, and sucker. The brook trout is the only trout species native to the range, although northwestern rainbow trout and European brown trout were introduced in the first half of the 20th century. The larger rainbow and brown trout outcompete the native brook trout for food and habitat at lower elevations. As such, most of the brook trout found in the park today are in streams above 3,000 feet in elevation. Trout in the Smokies are generally smaller than other members of their species in different locales. Protected fish species in the"
"was erected on River Lot 19 along Shaftesbury Trail in the Municipal District of Peace No. 135 in 1929 to commemorate Fort Fork. The confluence of the Peace and Smoky is dotted with small islands, some of which create slow moving waters and good fishing opportunities. Fish species include: Arctic Grayling, Brook Stickleback, Bull Trout, Burbot, Emerald Shiner, Flathead Chub, Goldeye, Kokanee, Lake Chub, Lake Trout, Lake Whitefish, Longnose Dace, Longnose Sucker, Mountain Whitefish, Ninespine Stickleback, Northern Pike, Northern Pikeminnow, Pearl Dace, Prickly Sculpin, Rainbow Trout, Redside Shiner, Slimy Sculpin, Spoonhead Sculpin, Spottail Shiner, Trout-Perch, Walleye, White Sucker and Yellow"
"its small size. It is one of 122 new species of animals, birds, fish documented by the Lewis & Clark Corps of Discovery. Commercial fishing of this species was reported as early as 1876. Its fresh flesh is soft and unappealing, so it was only taken randomly in gillnets and (in the past) sold for dogfood. They are now sought after by many consumers as a smoked fish. Many commercial fishermen sell them smoked after being processed (marinated) in a brine made of spices, salt, brown sugar, and other secret ingredients. They are smoked in oak wood, apple wood, or"
"20 half-decked and decked boats in the range 7–15 metres. Species fished include the European lobster (""Homarus gammarus""), spiny lobster or crayfish, spider crab, edible crab, and Atlantic salmon (""Salmo salar""). In the winter there is a managed fishery in Tralee Bay for the European oyster (""Ostrea edulis""). Fishing methods include pots and tangle nets for crabs, lobsters and crayfish and monofilament drift nets for salmon. Shellfish are typically stored in large wooden ""storeboxes"", which are moored in Scraggane Bay, until the day of selling, when they are transferred to ""vivier"" trucks for live export to Spain and France. The"
"firm-fleshed fish such as monkfish or other whitefish, red snapper, John Dory, or grouper, mussels, shrimp, and calamari. Traditionalist chefs add a stone taken from the sea to the dish. Crabs, eels, cuttlefish, octopus, bream, mullet, or anything else caught that day might be used. A wide variety of other ingredients are used in the broth, including various vegetables (which might include onions, tomatoes, leeks, zucchini, or yellow squash), spices (which might include garlic, aniseed, dried crushed red pepper, kosher salt, black pepper, parsley, thyme, or bay leaf) and other ingredients (which might include fish stock, tomato paste, vermouth, or"
"turbot and many other varieties. Jewish delis often sell, in addition to lox, hot-smoked whitefish, mackerel, trout, and sablefish (also sometimes referred to as black cod in its fresh state). Along the Mississippi River, hot-smoked locally caught sturgeon is also available. Traditionally, in the US, cold-smoked fish, other than salmon, is considered ""raw"" and thus unsafe to consume without cooking. For this reason, in the US, cold-smoked fish is largely confined to specialty and ethnic shops. In the Netherlands, commonly available varieties include both hot- and cold-smoked mackerel, herring and Baltic sprats. Hot-smoked eel is a specialty in the Northern"
"above Arbroath Library. It hosts changing displays of artworks from the collection of Angus Council and elsewhere. Highlight of the collection include two large oil paintings by Pieter Brueghel the Younger, ""The Adoration of the Magi"" and ""Saint John Preaching in the Wilderness"". Hospitalfield House, a baronial mansion to the west of the town, houses an educational charity promoting contemporary arts. Arbroath smokies, for which Arbroath is well-known nationally and internationally, are made solely in Arbroath following the award of Protected Geographical Indication in 2004, which limits Arbroath smokie production to within 4 km of Arbroath. Smokies are made from"
"South Australian cobbler (""Gymnapistes marmoratus"") and within this region, as this fish has a preference for patchy beds of eelgrass near Smooth Island. The east coast of Smooth Island has the most dense concentration of Little weed whiting (Neoodax balteatus) in Norfolk Bay. An assessment via a beam-trawl in 1995–1996 revealed that 88% of the fish caught were of two species: Little Rock Whiting (""Neoodax balteatus"") and Bridled Leatherjacket (""Acanthaluteres spilomelanurus""). (further information in this link.) ""Recreational fishing restrictions:"" ""All waters 200 metres seaward from the low water mark of Smooth Island: Shark Refuge Area. No taking of shark, skates"
"made from bamboo rather than the foam material used in the majority of barbecue restaurants. B.T.'s Smokehouse B.T.'s Smokehouse is a restaurant that specializes in dry-rubbed and slow-smoked barbecue and is located in the downtown section of Sturbridge, Massachusetts. The restaurant smokes about pounds of meat per week, with brisket being to of that total. On a typical weekend, the smokehouse will serve between 1,200 to 1,500 people in their 38-seat location. The restaurant uses a J&R Oyler Pit, named ""Black Betty"", salvaged from a KC Masterpiece restaurant. The smoker can cook 1,400 pounds of meat at a time, using"
"Flounder (Long Snouted Flounder (""Ammotretis rostratus""): 1 (0.04%); Brownstriped Leatherjacket (""Meuschenia australis""): 1 (0.04%); Pigmy Leatherjacket (""Brachaluteres jacksonianus""): 1 (0.04%). Between 2003 and 2007 Smooth Island was subleased to a local oyster farmer to transport oyster stock to and from a processing facility in Boomer Bay. The island was reportedly priced at in 2010. Satellite imagery indicates that the 2013 Tasmanian bushfires did not burn Smooth Island. During 2013, Smooth Island was advertised for sale, with the following description: Easily accessible from Hobart by sea-faring boat or trailered craft, a place where privacy is total, a beautiful environment second to"
"Smoked fish Smoked fish is fish that has been cured by smoking. Foods have been smoked by humans throughout history. Originally this was done as a preservative. In more recent times fish is readily preserved by refrigeration and freezing and the smoking of fish is generally done for the unique taste and flavour imparted by the smoking process. According to Jeffrey J. Rozum ""The process of smoking fish occurs through the use of fire. Wood contains three major components that are broken down in the burning process to form smoke. The burning process is called pyrolysis, which is simply defined"
"by the waves and nicknamed ""Armor dicks"" because of their evocative shape. An introduction of salmonids has been achieved between 1977 and 1992 in the Lake Armor and its tributaries. The first release of fry occurred in 1977 with Atlantic salmon (Salmo salar) from Scotland. Such a release was reared in 1978 and 1980. Furthermore, an experiment of salmon farming started in 1984, but this time with Pacific species: mainly Coho salmon (Oncorhynchus kisutch) and also Chinook salmon (Oncorhynchus tshawytscha). After being raised in floating cages in the freshwater of the lake, the smolts were freed expecting they would come"
"hairy woodpecker (Picoides villosus), Steller's jay (""Cyanocitta stelleri""), common raven (""Corvus corax""), mountain chickadee (""Poecile gambell""), white-breasted nuthatch (""Sitta carolinensis""). brown creeper (Certhia americana), and dark-eyed junco (""Junco hyemalis"") and several mammals. including California ground squirrel (""Spermophilys beecheyi""), North American beaver (""Castor canadensis""), raccoon (""Procyon lotor""), and mule deer (""Odocoileus hemionus""). The primary fish species that are present through the project reach are brook trout (""Salvelinus fontinalis""), rainbow trout (""Oncorhynchus myklss""), brown trout (""Salmo trutta""), and Paiute sculpin (""Cottus beldingi""). All of these fish species, except for the sculpin, are introduced species. The presence of highly aggressive salmonids, such as"
"Pacific, a variety of salmon species may be used. Because fish farming is prohibited by state law, all of Alaska's salmon species are wild Pacific species. Pacific species of salmon include chinook (""King""), sockeye (""red""), coho (""silver""), chum (""keta""), and pink (""humpback""). Most smoked salmon is cold smoked, typically at 37 °C (99 °F). Cold smoking does not cook the fish, resulting in a delicate texture. Although some smoke houses go for a deliberately 'oaky' style with prolonged exposure to smoke from oak chips, industrial production favours less exposure to smoke and a blander style, using cheaper woods. Originally, prepared"
"(more commonly) sit in their parked cars along 95th Street to eat. The restaurant uses a natural-wood smokehouse, which has been in use since establishment. The smoking process involves brining the fish overnight, before large fish (such as salmon, sturgeon, or sablefish) are usually cut into ""steaks"", threaded with string, and hung from a smoking rack. Some salmon are smoked whole. Wood fires are built in the bottom of the smokehouse and the fish are cooked with the doors open; when complete, the doors are closed and the fish are smoked. Shrimp, clam strips, and smaller fish such as lake"
"Acanthopagrus australis Acanthopagrus australis, the yellowfin bream, also known as sea bream, surf bream, silver bream or eastern black bream, is a species of marine and freshwater fish of the porgy family, Sparidae. It is a deep-bodied fish, occasionally confused with ""Acanthopagrus butcheri"" (black bream), but is generally distinguished by its yellowish ventral and anal fins. It is a popular target for recreational fisherman due to its capacity to fight well above its weight coupled with its table quality. ""A. australis"" is one of 20 species in the genus ""Acanthopagrus"", part of the porgy family Sparidae. The species was first"
"angled for trout and salmon which they called ""game fish"". Fish other than game fish were disdained as ""coarse fish"". These days, ""game fish"" refers to Salmonids (other than grayling) — that is, salmon, trout and char. Coarse fish are made up mostly of the larger species of Cyprinids (carp, roach, bream) as well as pike, catfish, gar and lamprey. Coarse fish are no longer disdained; indeed, fishing for coarse fish has become a popular pastime. Forage fish are sometimes referred to as ""bait fish"" or ""feeder fish"". Bait fish is a term used particularly by recreational fishermen, although commercial"
"Bream Bream ( ) is a species of freshwater and marine fish belonging to a variety of genera including ""Abramis"" (e.g., ""A. brama"", the common bream), ""Acanthopagrus"", ""Argyrops"", ""Blicca"", ""Brama"", ""Chilotilapia"", ""Etelis"", ""Lepomis"", ""Gymnocranius"", ""Lethrinus"", ""Nemipterus"", ""Pharyngochromis"", ""Rhabdosargus"", or ""Scolopsis"". Although species from all of these genera are called ""bream"", the term does not imply a degree of relatedness between them. Fish termed ""bream"" tend to be narrow, deep-bodied species. The name is a derivation of the Middle English word ""breme"", of Old French origin. The term sea bream is sometimes used for porgies (family Sparidae) or pomfrets (family Bramidae)."
"Bream Bream ( ) is a species of freshwater and marine fish belonging to a variety of genera including ""Abramis"" (e.g., ""A. brama"", the common bream), ""Acanthopagrus"", ""Argyrops"", ""Blicca"", ""Brama"", ""Chilotilapia"", ""Etelis"", ""Lepomis"", ""Gymnocranius"", ""Lethrinus"", ""Nemipterus"", ""Pharyngochromis"", ""Rhabdosargus"", or ""Scolopsis"". Although species from all of these genera are called ""bream"", the term does not imply a degree of relatedness between them. Fish termed ""bream"" tend to be narrow, deep-bodied species. The name is a derivation of the Middle English word ""breme"", of Old French origin. The term sea bream is sometimes used for porgies (family Sparidae) or pomfrets (family Bramidae)."
"shrimp ""Mysis diluviana"", and the amphipod ""Diporeia hoyi"", also named after P. R. Hoy, are recorded as food items. The lake trout, various species of introduced salmon, and the burbot all are known to prey on the bloater. In the nineteenth century it was abundant, and was often caught by fishermen, among whom it was known as the ""moon-eye"". It was considered a good panfish, but too small to be marketable. Since most of the other ""chubs"" of the Great Lakes have become extinct, the average size of the bloater has increased, and it is caught and smoked in the"
"higher production rate, while the use of micro-processors has allowed mechanical kiln smokers increased sensor coverage within the kiln. High-quality smoked fish is a high–end product sought after by restaurants. The most common types of smoked fish in the US are salmon, mackerel, whitefish and trout, although other smoked fish is also available regionally or from many ethnic stores. Salmon, mackerel and herring are universally available both hot-smoked and cold-smoked, while most other fish is traditionally preserved by only one of the smoking methods. A common name for cold-smoked salmon is ""lox"", of which many different types are available, usually"
"peaty Islay malts. Seafood dishes such as scallops go well with sweet, light, vanilla-tinged malts matured in bourbon casks. In general, smoky whiskies such as Islay malts go well with fish, and are often drank with oysters or smoked salmon. Sushi can be paired with a variety of whiskies, but ""Whisky Magazine"" found Talisker came out on top in testing. Ardbeg is also recommended, due to its salty, briny quality. A rich, sherried whisky like Auchentoshan Three Wood can be drunk with steak. Ardbeg's saltiness complements ham and salami. Indian food, such as that cooked in a tandoor goes well"
"island include pacific gulls, kelp gulls, quail, a variety of terns, silver gulls, oyster catcher cormorants and gannets. The waters immediately surrounding the island provide good fishing, with flathead, trumpeter, perch, cod and Australian salmon being the principal species available. Dolphins are frequent visitors and whales have occasionally been sighted close to the island. Smooth Island would make for a wonderful hideaway lifestyle. At 58.86 ha there is sufficient land to run a substantial number of either sheep or cattle. At present it is being used primarily as winter grazing (April–Oct) for 600 hoggets. These are landed on the eastern"
"used to feed hogs. The burbot is edible. In Finland, its roe and liver are highly regarded as delicacies, as is the fish itself. An annual spearfishing tournament is held near Roblin, Manitoba. One of the highlights of the tournament is the fish-fry, where the day's catch is served deep-fried. When cooked, burbot meat tastes very similar to American lobster, leading to the burbot's nickname of ""poor man's lobster"". In the 1920s, Minnesota druggist Theodore ""Ted"" H. Rowell and his father, Joseph Rowell, a commercial fisherman on Lake of the Woods, were using the burbot as feed for the foxes"
"partially deboned and filleted. Medium to heavy bodied white wines, such as chardonnay, sauvignon blanc or pinot gris are typical wine pairings for trout. Rainbow trout The rainbow trout (""Oncorhynchus mykiss"") is a trout and species of salmonid native to cold-water tributaries of the Pacific Ocean in Asia and North America. The steelhead (sometimes called ""steelhead trout"") is an anadromous (sea-run) form of the coastal rainbow trout or Columbia River redband trout that usually returns to fresh water to spawn after living two to three years in the ocean. Freshwater forms that have been introduced into the Great Lakes and"
"American shad, hickory shad, pumpkinseed, redear, bluegill, flier, green sunfish, redbrest, warmouth, brook trout, rainbow trout, brown trout, garfish, bowfin, carp, crappie, freshwater drum, grass carp, kokanee salmon, muskellunge, tiger muskellunge, northern pike, sauger, eastern mosquitofish, smallmouth buffalo, walleye, the endemic Cape Fear shiner. Saltwater: albacore, amberjack, Atlantic bonito, bank sea bass, barracuda, bigeye tuna, blackfin tuna, black drum, black sea bass, blacktip shark, bluefish, bluefin tuna, blue marlin, blueline tilefish, bull shark, butterfish, cobia, croaker, dolphin, flounder, gag, gray triggerfish, gray trout, hammerhead, hickory shad, hogchoker, hogfish, humping mullet, king mackerel, knobbed porgy, lizardfish, little tunny, mako shark, menhaden,"
"eating. Smoked haddock is naturally an off-white colour and it is frequently dyed yellow, as are other smoked fish. Smoked haddock is the essential ingredient in the Anglo-Indian dish ""kedgeree"", and also in the Scottish dish ""Cullen Skink"" (a 'chowder' like soup). Haddock The haddock (""Melanogrammus aeglefinus"") is a saltwater fish from the family Gadidae, the true cods, it is the only species in the monotypic genus ""Melanogrammus"". It is found in the North Atlantic Ocean and associated seas where it is an important species for fisheries, especially in northern Europe. It is also an important food fish and it"