GIU.LUG 2014
IX
in the pot due to its volume and its
intense flavor, it’s not working (which,
however, sometimes with cutouts
necessary). Another useful tip: try to
use a product as much as possible in
the first phase of its shelf life, to have
it at its maximum quality. We give such
duration of 35 days. Ideally, finally, is
to open and make full use of a baffa;
rather than keep it under vacuum, using
it in multiple times, better to choose a
small one.”
To add to that a good smoked salmon it
must have a pink uniform and patchy;
the best part is the middle, where the
flesh of the fish is higher while towards
the tail, where the flesh is thinner, it
tends to have a greater concentration
of flavor and it is the part that is
preferable to the use of the kitchen.
Enrico Manitto of Cama confirms the
appreciation of the professional world
for smoked salmon, though, he says:
“For ten years we have expanded our
range to include swordfish and tuna,
smoked, very much appreciated, and
whose consumption is progressively
establishing itself. For each of these
products one of the discriminating
quality is to be subjected to salting
with dry salt, according to a traditional
method (the alternative is often
practiced by injection salting fish in
a brine). That’s a feature of merit that
manufacturers tend to highlight the
label.
MEANWHILE, IN THE WORLD OF
SMOKED salmon, is surely not the
only protagonist. This is confirmed by
Angelo Zimbardo, commercial manager
of Catania MAestri Del Gusto: “We are
very expanding our range of smoked
products, with tuna, swordfish, cod
in Greenland, amberjack and grouper
Atlantic. Now we are developing a
series of products such as dolphin
fish and albacore Mediterranean, to
meet the needs of consumers who
want a guarantee of quality. Each of
these requires a proper calibration
of smoking and salting, which now
needs to be more mild, because the
consumer feel good like the taste of
fish, which should not be covered
by the smoke. They are all products
that the professional appreciates and
uses mainly for Carpaccio, which the
caterer provide good margins and a
minimum of processing, except possibly
slicing (although some products such
as grouper and amberjack, given the
difficulty of cutting are only sold pre-
sliced ). As for consumption, is affected
by seasonality, with two peaks marked,
hot
the food is placed in the same room
in which the combustion takes
place that causes the smoke (coals
of charcoal little resinous, possibly
with the addition of flavorings)
temperatures range from 50 to about
90 ° C, which involves the partial
cooking of food
cold
smoke is produced in a separate
room and then conveyed on the
food
the temperature of the smoke varies
from 20 to about 45 ° C; is suitable
for delicate products such as fish
(even cheese or vegetables), leaving
almost raw
Smocked methods
