How to smoke fish, Norwegian way (infographic)

Top-notch smoking technology from the ancient masters of Salmon.

Smoking your favourite fish seems simple, but it's a complex and fragile operation. You have to control air flow, temperature, humidity and smoke itself.

There are many smoking designs out there; this infographic shows a classic one initially developed by the Lydersen family and now implemented by Hansen & Lydersen salmon smokers.

How to smoke fish

Smoke is generated by a mix of wood, in particular beechwood and juniper. A clay oven, full of wood mix, diffuses smoke through two sets of fans: they blow the air forward. The main kiln chamber holds fresh fish fillets, hung and ready for being smoked. Finally the smoke exits from the kiln through a brik chimney.

Credits

Image courtesy by Flora Mitjavile | floramitjavile.com | Flora Mitjavile @ Pinterest | Flora Mitjavile @ Twitter


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