Corn and tomato salad with smoked trout

July 29, 2011 § 6 Comments

We were just talking about drinking, so I figured it was time to move on to smoking, right?  (And then we can talk about the really interesting vices…joke.)  There’s only one type of smoking I can get behind, and that is the smoking of meats.  Fish in particular.  I don’t know how to do it myself, and therefore I choose to picture it as an esoteric mystical practice, kind of like a druidic rite, in which slippery pieces of fresh fish are enveloped in wafting clouds of smoke, amidst some hand waving and muttered incantation, and then they come out rich and flakey and salty and as delicious as candy (if candy were rich and flakey and salty, which, perhaps, more of it ought to be).

I have met a man who owns a shop that sells smoked meat and fish, I’ll call him ‘Eric the smoker’, and he makes the most unbelievable smoked salmon and whitefish.  It’s pretty hard to believe anything that good could be legal.  (His pate is in a class of its own as well.  Mine is not bad, though.)  At his shop they also sell posters with heavy woodblock prints and funny slogans.  My favorite is “Fish: The healthy smoke.”  (My other favorite is “Cheese: the adult form of milk.”  I own both.)

Admittedly, some nutritionists may argue that smoked food is not good for you.  Smoking meat can produce some carcinogens that you then ingest.  But, allow me to go on a little scientific rampage tangent, and just point out that these carcinogens have only been shown to be carcinogenic in lab animals.  Now, if a chemical that you apply to skin or something of that sort is carcinogenic in lab animals, we should take it seriously.  And, we should take it seriously for food too, but with a caveat.  You see, these carcinogens are produced by the cooking process, and humans are the only animals that naturally eat their food cooked.  Growing evidence points to the possibility that we’ve been doing so for a loooooooong time.  In fact, it may be what allowed us to evolve into humans!

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