moisture and become denser without being cooked, which would denature connectivetissue collagen and cause the fish to fall apart Finally, the fish is smoked for several hours in one of two temperature ranges In cold smoking, the temperature remains below 90ºF/32ºC, and the fish retains its delicate raw texture In hot smoking, the fish is essentially cooked in air at temperatures that gradually rise and approach the boiling point; it reaches an internal temperature of 150–170ºF/65–75ºC fairly quickly, and has a cohesive yet dry, flaky texture Fish smoked cold and long can keep for as long as a couple of months in the refrigerator, while a light smoking, hot or cold, will only keep the fish for a few days or weeks Lightly Salted, Strong-Smelling Fish: Surstrømming Fish pastes and sauces are cured with enough salt to limit the growth and activity of microbes There are also fish fermentations that involve far less salt, so that bacteria thrive and have a far more powerful influence on flavor One notorious example is Swedish Surstrømming Herring are fermented in barrels for one to two months, then sealed in cans and allowed to continue for as much as another year The cans swell, which is normally a warning sign for the growth of botulism bacteria, but for surstrømming a sign of promising flavor development The unusual bacteria responsible for ripening in the can are species of Haloanaerobium, which produce hydrogen and carbon dioxide gases, hydrogen sulfide, and butyric, propionic, and acetic acids: in effect a combination of rotten eggs, rancid Swiss cheese, and vinegar, overlaid onto the basic fish flavor! Fine smoked salmon may be treated with salt and sometimes sugar for a few hours to a ... fermented in barrels for one to two months, then sealed in cans and allowed to continue for as much as another year The cans swell, which is normally a warning sign for the growth of botulism bacteria,... butyric, propionic, and acetic acids: in effect a combination of rotten eggs, rancid Swiss cheese, and vinegar, overlaid onto the basic fish flavor! Fine smoked salmon may be treated with salt and sometimes sugar for a few hours to a... sign of promising flavor development The unusual bacteria responsible for ripening in the can are species of Haloanaerobium, which produce hydrogen and carbon dioxide gases, hydrogen sulfide, and