Smoking, fish

Wolf s unveiled a new menu last week (the items from the old dog-eared brown one reprinted on coffee-shop gloss stock), but now alongside the smoked fish platters and latkes is a cocktail list that includes house specialties like Wolf s Royal Cream Soda. That s Dr. Brown s Cream Soda, a deli staple, with Absolut vodka in it. 

Akpan, V., M. Lodovici, and P. Dolara. 1994. Polycyclic aromatic hydrocarbons in fresh and smoked fish samples from three Nigerian cities. Bull. Environ. Contam. Toxicol. 53 246-253. 

Cured meats, bacon, ham, smoked sausages, beef, canned meat, pork pies, smoked fish, frozen pizza and some cheeses contain nitrate and nitrite additives, typically at... 

Flick, G., Oria, M. and Douglas, L. (2001). Potential hazards in cold smoked fish Biogenic amines, J. Food Sci., 66(7), S-1088-S-1099. 

Smoked fish contains much more BaP than fresh - about 0.05 to 60 ng per g of product. The BaP levels in smoked fish depend on the contamination and composition of the raw material, parameters of smoking, quality of smoke, and protection of the edible parts by the skin (Petrun and Rubenchik, 1966 Tilgner and Daun, 1969 Wierzchowski and Gajewska, 1972 Steinig and Meyer, 1976 Steinig, 1976 Lawrence and Weber, 1984 Nistor, 1985). 

In meat curing, nitrite is traditionally used for developing the pink, heat-stable pigment. Its other important role is the inhibition of the outgrowth of Clostridium botulinum spores in pasteurized products and, in some countries, in several types of smoked fish. Nitrite also serves as an antioxidant and contributes positively to the development of the flavor of cured-meat. The undesirable side-effect, however, is the reaction of nitrite with amino groups of food constituents, leading to the formation of NNCs. 

Petrun, A.S. and Rubenchik, B.L. (1966). On the possibility of appearance of the carcinogenous agent 3,4-benzpyren in electrostatically smoked fish, Vrachebnoe Delo, 2, 93-95. 

Simko, P. (1991). Changes of benzo(a)pyrene contents in smoked fish during storage. Food Chem., 40, 293-300. 

Wierzchowski, J. and Gajewska, R. (1972). Determination of 3,4-benzpyrene in smoked fish, Bromat. Chem. ToksykoL, 5, 4, 481 86. 

Ihe smoked fish industry was responsible for several botulism outbreaks in the 1960 s, but it has produced millions of pounds of safe products since that time after processing techniques were modified (21). 

Peru. Decoction of the leaf with ayahuasca beverage (Banisteriopsis caapi and Psychotria viridis) is taken orally for hallucinating effect during shamanic training. A diet of cooked plantain and smoked fish follows each use . Hot water extract of the dried flower and leaf is used externally for snake and spider bites . The Witotos and Boras used the fresh leaves as poultice over boils and infected wounds. The Tikuna men mix the crushed leaves with oil from palms as a hair dressing to prevent baldness. The Jivaros use the tobacco juice for indisposition, cold, chills, and snake bites and to treat pulmonary ailments ... 

Opistorchis viverrini Liver fluke found in contaminated raw, pickled or smoked fish 0.1 In vitro minimum effective dose... 

Smoked fish and certain other delicatessen may therefore represent interesting potential applications. 

Pregnant women should only eat seafood that has been properly cooked. Fish should reach 145 degrees F for at least fifteen seconds. Do not eat raw oysters, raw fish, sushi, ceviche, or refrigerated smoked fish. 

The St Helena range consists of steaks of yellowfin and albacore tuna and wahoo (a member of the Barracuda family), fillets of mackerel (a different species to the North Atlantic variety - smaller and less oily), grouper (with a white, flaky, cod-like appearance), bullseye (a delicate, fine-textured fish), lobster (or crawfish) tails, together with a range of smoked fish (hot- and cold-smoked yellowfin tuna, and cold-smoked wahoo). 

The most important sources of A-nitrosamines in terms of NDMA in the human diet are the following fried bacon, smoked meat, smoked fish (0.4 40 mg/kg), wine (10-21 mg/kg), and beer (0.1-0.5 mg/kg) [79]. 

Sn I reactions are thought to play a role in how nitrosamines, compounds having the general structure R2NN=0, act as toxins and carcinogens. Nitrosamines are present in many foods, especially cured meats and smoked fish, and they are also found in tobacco smoke, alcoholic beverages, and cosmetics. Nitrosamines cause many forms of cancer. 

Nitrosated compounds have become of high interest since the dem onstration of hepatoxicity of dimethylnitrosamine (527). Recognition of nitrosamines, a class of compounds (528-535) that might be associated with cured meat products, smoked fish products, tobacco products, cer-... 

The most common route of exposure is by oral ingestion of nitrosamines in food. It has been estimated that the general population consumes approximately 0.1 (ig of nitrosamines per day in their diet. Nitrosamines can be found in foods preserved with nitrates as well as in untreated foods such as mushrooms, alcoholic beverages, smoked fish, bacon. 

In most cases, the direct addition of aqueous or oil-based smoke flavourings to fish spreads or pastes is the simplest method of smoke flavouring the product. Aqueous or oil-based flavourings may also be added to the deboned fish in a mincer or silent food cutter prior to emulsification. The recommended rates of addition of the smoke flavourings are based on the final weight of the spread. The finished smoked fish flavour is developed during the pasteurisation of the final product. 

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