Each method has a drawbacks. It can be difficult to find out, and sometimes it requires additional soaking before use. It can’t be stored for a long time. Cold smoking is even worse.
However, it’s really long stored food. Take, for example, the Kipper – a traditional British slightly smoked salted herring.
The very “Kipper”, that is, no less than 10 centuries already. It is very simple and effective. And according to legend, it was invented absolutely accident. It wasn’t just a deterioration, but it also became more delicious. So.
Kipper – traditional British cold-smoked salted herring
For the salting. For the parasites to live. But it is not enough. Therefore, they are cold smoked. Most often, using oak logs for several days.