[Sca-cooks] Smoked fish and meat--questions

[Solveig]

Noble Cousins!

Greetings from Solveig!

>The trouble with smoked foods is that once preserved, refreshing them
>generally requires cooking- if you don't cook them, then breaking them into
>edible portions requires a bandsaw, or other heavy woodworking equipment.
>Once a properly smoked product is finished, it has roughly the density of
>dried wood.

That is what the Japanese do to katsuo. By the time it is finished, it
resembles a piece of wood. It is prepared by shaving off slivers with
a plane. The Japanese apply a number of words normally reserved for
carpentry to this food product. It is used for making soup stock and
as a garnish.
-- 

					Your Humble Servant
					Solveig Throndardottir
					Amateur Scholar

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| Barbara Nostrand, Ph.D.         | Solveig Throndardottir, CoM, CoS   |
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