New Flavor Combinations:
Smoked seafood has traditionally been associated with colder western cultures as a form of food preservation in preparation for the long winter months when regular sustenance was not a guarantee. As such, modern smoked seafood largely relies on these time-proven methods, ingredients, and recipes. The introduction of Eastern and African cuisine, and the resulting popularity of “fusion” food, has opened up an array of unexplored flavor possibilities.
At Cochrane Seafood, we continually experiment with new tastes and flavors, incorporating ingredients previously untried in smoked seafood—new fish, new herbs, and new wood, though not always to success (to our dismay, the smoke from mango wood tastes little like its namesake fruit). We not only welcome suggestions for new undiscovered combinations, we encourage it. Submit your suggestions for the next Cochrane Smoked Seafood of the Month star to:
SSM_suggestions@cochraneseafood.com
Smoked seafood has traditionally been associated with colder western cultures as a form of food preservation in preparation for the long winter months when regular sustenance was not a guarantee. As such, modern smoked seafood largely relies on these time-proven methods, ingredients, and recipes. The introduction of Eastern and African cuisine, and the resulting popularity of “fusion” food, has opened up an array of unexplored flavor possibilities.
At Cochrane Seafood, we continually experiment with new tastes and flavors, incorporating ingredients previously untried in smoked seafood—new fish, new herbs, and new wood, though not always to success (to our dismay, the smoke from mango wood tastes little like its namesake fruit). We not only welcome suggestions for new undiscovered combinations, we encourage it. Submit your suggestions for the next Cochrane Smoked Seafood of the Month star to:
SSM_suggestions@cochraneseafood.com
