Why Is It So Prevalent? What Are the Different Methods for Smoking Fish? What Are the Popular Types of Smoked Fish in Jewish Cuisine?
When you think of Jewish cuisine, you naturally think of smoked fish, whether it’s kippered salmon, nova lox, whitefish, mackerel or trout. Why is smoked fish such a tradition within the Jewish community? What are the most popular types of smoked fish and how are they prepared?
The Importance of Smoked Fish in the Jewish Diet
A variety of factors contribute to the prevalence of smoked fish on the Jewish table:
- Religious factors—Perhaps most importantly, fish is considered to be pareve, prepared without milk, meat or any of their derivatives. As such, it can be consumed with both dairy and meat pursuant to Jewish dietary laws. Furthermore, if fish has fins and scales, it’s considered to be kosher and does not require any special slaughtering ritual.
- Preservation and availability of food—Historically, Jewish people lived primarily in places with long, harsh winters, where access to food (particularly protein) was limited. Smoking food removes moisture, naturally dehydrating and preserving the food. Accordingly, it became tradition to smoke fish so that it could be preserved, stored and eaten at a later date.
- The symbolism of fish in Jewish culture—Fish have long been associated with both fertility and prosperity in Jewish culture. For this reason, it’s common tradition to include fish during Shabbat meals (commonly known as “sabbath fish”).
Hot-Smoking vs. Cold-Smoking Fish
As a general rule, fish may be hot-smoked or cold-smoked:
- Hot smoking typically involves temperatures between 120 and 180 Fahrenheit, so that the fish is actually being cooked during the process. With hot smoking, the fish takes on a firm, but flaky, texture. The process typically takes anywhere from one to four hours, with a targeted internal temperature of about 140-150 degrees F. Hot-smoked fish is often brined first, then dried (to form a pellicle or skin) before it goes on the smoker. Preferred woods include oak, hickory and apple.
- Cold smoking is done with minimal heat, primarily to essentially cure the fish and infuse it with smoke. A common method involves the use of a small container of pellets in an enclosed space, such as a covered grill or barrel. The ambient temperatures for cold-smoking typically don’t exceed 90 degrees F. The cold-smoking process can take anywhere from 24 hours to 4-5 days, depending on thickness of the fish. It’s also common to brine or cure the fish in salt and/or sugar for some period of time before smoking it. Mild hardwoods, such as alder, are often used in cold smoking, as well as fruitwoods such as cherry or apple.
What Are the Common Types of Smoked Fish in Jewish Cuisine?
One of the most common methods for smoking fish in Jewish cuisine involves “kippering.” Kippering, most often used with salmon and herring, involves cutting open a fish, cleaning it, salting it and then smoking it. The end product is typically copper in color and may be grilled or broiled.
Another popular form of smoked fish is commonly referred to as “nova (Nova Scotia) lox,” not to be confused with just plain lox, or belly lox. Belly lox is salt-cured only and never smoked. Nova lox is typically brined or salt-cured for some period of time, but also smoked.
Whitefish is a popular choice for smoked fish, often featured in a whitefish salad, a creamy concoction that combines smoked whitefish with mayonnaise, often including celery, chives, lemon juice or dill weed.
Gutterman’s and Gutterman Warheit—Meeting Your Needs for More than 130 Years
At Gutterman’s and Gutterman Warheit, with funeral chapels in New York and Florida, we have provided comprehensive funeral and burial services to individuals and families in the Jewish community for more than six generations. Because of our unparalleled experience, we are familiar with the unique customs within the different Jewish traditions and can guide you in all matters, from the order of service at the memorial or the selection of a casket or monument to the arrangements for sitting Shiva or the preparation of a Yahrzeit calendar. We will also work directly with the Chevra Kadisha to ensure compliance with Jewish law in the preparation of the body.
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