{"id":146,"date":"2011-02-14T16:23:08","date_gmt":"2011-02-15T00:23:08","guid":{"rendered":"http:\/\/blogs.oregonstate.edu\/yourosu\/?p=146"},"modified":"2011-02-14T16:24:29","modified_gmt":"2011-02-15T00:24:29","slug":"safe-ways-to-smoke-fish-at-home-01012010","status":"publish","type":"post","link":"https:\/\/dev.blogs.oregonstate.edu\/yourosu\/2011\/02\/14\/safe-ways-to-smoke-fish-at-home-01012010\/","title":{"rendered":"Safe ways to smoke fish at home (01\/01\/2010)"},"content":{"rendered":"<p><a href=\"http:\/\/extension.oregonstate.edu\/news\/story.php?S_No=705&amp;storyType=news\">http:\/\/extension.oregonstate.edu\/news\/story.php?S_No=705&amp;storyType=news<\/a><\/p>\n<p>CORVALLIS, Ore. \u2013 Smoked fish is unlike any other. As a salty finger food, it quickly disappears from the buffet table but can be plentiful any time of year if you have family members who love to fish.<\/p>\n<p>Salt, smoke and heat are the essentials of making delicious hot-smoked fish at home, but unless you consider one more factor \u2013 safety \u2013 food-borne illness can be a major problem and even lethal.<\/p>\n<p>Explicit directions on how to avoid harmful bacteria can be found in &#8220;<a href=\"http:\/\/cru.cahe.wsu.edu\/CEPublications\/PNW238\/PNW238.pdf\">Smoking Fish at Home \u2013 Safely<\/a>,&#8221; (PNW238) a publication of the Pacific Northwest Extension offices at Oregon State University, Washington State University and the University of Idaho, available online.<\/p>\n<p>The four-page pamphlet focuses on hot-smoked fish only, not cold-smoked fish, which are not pasteurized and must be handled with extreme caution to avoid illness from harmful bacteria.<\/p>\n<p>The publication warns that smoke itself is not an effective preservative under most conditions.<\/p>\n<p>In fact, three parameters need to be met to ensure that the fish will not support growth of harmful bacteria, according to Carolyn Raab, an OSU foods and nutrition specialist.<\/p>\n<ul>\n<li>Heat the fish until the internal temperature reaches at least 150 degrees (and preferably 160 degrees) and is maintained for at least 30 minutes.<\/li>\n<li>Salt or brine the fish long enough to ensure enough is present throughout the fish.<\/li>\n<li>Store under refrigeration at 38 degrees or less.<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p>On the West Coast, ideal species for smoking are shad, sturgeon, smelt, herring, steelhead, salmon, mackerel, sablefish and tuna. Those with higher fat smoke faster and have better texture than lower-fat fish.<\/p>\n<p>&#8220;You can smoke any fish without worrying about food-borne illness if you observe the basic principles explained in the publication about preparation, salting, smoking, cooking and storage,&#8221; Raab said.<\/p>\n<p>The publication also includes a diagram illustrating the basic elements of a good smoker, and describes how to refrigerate and freeze the fish after smoking.<\/p>\n<p>Only hardwoods are recommended for making smoke; maple, oak, alder, hickory, birch and fruit woods are all good. Wood from conifers, such as fir, spruce, pine or cedar, can leave an unpleasant taste on the fish.<\/p>\n<p>A printed copy of the &#8220;Smoking Fish at Home \u2013 Safely&#8221; publication can be ordered for $1 plus shipping and handing by calling 800-561-6719, or <a href=\"http:\/\/extension.oregonstate.edu\/catalog\/abstract.php?seriesno=PNW+238\">order online<\/a>.<\/p>\n<p>By: <a href=\"http:\/\/extension.oregonstate.edu\/people\/employeeSearch\/employeeDetail.php?E_num=921\">Judy Scott<\/a><br \/>\nSource: <a href=\"http:\/\/extension.oregonstate.edu\/people\/employeeSearch\/employeeDetail.php?E_num=435\">Carolyn Raab<\/a><\/p>\n<hr \/>\n","protected":false},"excerpt":{"rendered":"<p>Smoked fish is unlike any other. As a salty finger food, it quickly disappears from the buffet table but can be plentiful any time of year if you have family members who love to fish.<\/p>\n","protected":false},"author":2312,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3022],"tags":[],"class_list":["post-146","post","type-post","status-publish","format-standard","hentry","category-for-your-newsletter"],"_links":{"self":[{"href":"https:\/\/dev.blogs.oregonstate.edu\/yourosu\/wp-json\/wp\/v2\/posts\/146","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.blogs.oregonstate.edu\/yourosu\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.blogs.oregonstate.edu\/yourosu\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.blogs.oregonstate.edu\/yourosu\/wp-json\/wp\/v2\/users\/2312"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.blogs.oregonstate.edu\/yourosu\/wp-json\/wp\/v2\/comments?post=146"}],"version-history":[{"count":4,"href":"https:\/\/dev.blogs.oregonstate.edu\/yourosu\/wp-json\/wp\/v2\/posts\/146\/revisions"}],"predecessor-version":[{"id":149,"href":"https:\/\/dev.blogs.oregonstate.edu\/yourosu\/wp-json\/wp\/v2\/posts\/146\/revisions\/149"}],"wp:attachment":[{"href":"https:\/\/dev.blogs.oregonstate.edu\/yourosu\/wp-json\/wp\/v2\/media?parent=146"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.blogs.oregonstate.edu\/yourosu\/wp-json\/wp\/v2\/categories?post=146"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.blogs.oregonstate.edu\/yourosu\/wp-json\/wp\/v2\/tags?post=146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}