steven raichlen
S2  E5: Seafood Gets Smoked

Seafood Gets Smoked

It's a simple formula — seafood plus salt plus wood smoke — but the results are richly flavorful and complex. In this show, you'll learn essential seafood smoking techniques, from brining and curing to cold and hot smoking. Smoked shrimp and corn chowder, New Orleans barbecued shrimp, whisky-cured salmon, and salmon candy-all get the smoke treatment. Smoked shrimp and corn chowder; Whisky-cured cold-smoked salmon; NOLA barbecued shrimp; Salmon candy.

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