what a concentrated veal stock is to the French: a convenient flavor base for many soups and sauces It contributes its months of flavor-making in a matter of moments in the form of fine shavings For the basic broth called dashi, cold water is brought just to the boil with a piece of kombu seaweed, which is then removed The katsuobushi shavings are added, the liquid brought again to the boil, and poured off the shavings the moment they absorb enough water to fall to the bottom The broth’s delicate flavor is spoiled by prolonged steeping or pressing the shavings Smoked Fish Terminology Kippered Herring, gutted and split, coldherring smoked Bloater, Herring, whole, coldbokking smoked Buckling Herring, whole, hot-smoked Sild Herring, immature, whole, hot-smoked Red Herring, gutted, unsplit, coldherring smoked Brisling Sprat, immature, whole, hot-smoked Finnan Haddock, gutted, split, coldhaddie smoked (peat) Norwegian/Scotch smoked Salmon fillets, salmon; “Nova” cold-smoked Marinated Fish In chemical terms, an acid is a substance that readily releases free protons, the small reactive nuclei of hydrogen atoms Water is a weak acid, and living cells are designed to operate while bathed in it But strong acids flood living cells with more protons than they can handle, and cripple their chemical machinery This is why acids are good at preserving foods: they cripple microbes In the case of acidifying fish, a happy side ... reactive nuclei of hydrogen atoms Water is a weak acid, and living cells are designed to operate while bathed in it But strong acids flood living cells with more protons than they can handle, and cripple their chemical... Haddock, gutted, split, coldhaddie smoked (peat) Norwegian/Scotch smoked Salmon fillets, salmon; “Nova” cold-smoked Marinated Fish In chemical terms, an acid is a substance that readily releases free protons, the small reactive nuclei of hydrogen atoms... can handle, and cripple their chemical machinery This is why acids are good at preserving foods: they cripple microbes In the case of acidifying fish, a happy side