[Sca-cooks] smoked fish was recommendations for salt fish?

[johnna holloway]

There are also speciality stores like Durham's Tracklements at
http://www.tracklements.com/ where they specialize in dry curing. The
NYTimes just named  the shop as one of the best gourmet places to order
from for special holiday gifts.

Johnna Holloway  Johnnae llyn Lewis


> Adamantius wrote:
> > Those are lightly-smoked variants, mostly for eating with bagels and
> > that sort of thing.

Kirrily Robert wrote:
> > Yes, the stuff I found was in a Caribbean grocery, and although it was
> in a refrigerated section it was *not* like your average smoked salmon
> kind of thing.  I prodded at it and it felt kind of leathery.  My guess
> is that it is closer to medieval smokedness than is usual, though
> perhaps not 100%, otherwise why would it be in the refrigerated section
> at all?  (Unless that's just modern sensibilities or a matter of
> convenience for the store or something.)>
> Yours,> Katherine