smoking. This was originally done as a preservative. African longfin eel – has fatty flesh which is prized in a smoked or jellied dish Arbroath smokie Atlantic mackerel Bokkoms Bonga shad Buckling Cakalang fufu - a smoked tuna dish of the Minahasan people of Indonesia Smoked catfish Caviar substitutes Lysekil Caviar - a paste made of smoked cod roe, canola oil, sugar, onion, tomato sauce and salt Smörgåskaviar - a Scandinavian smoked fish roe spread Cod Finnan haddie Goldeye Gwamegi - Korean style smoked half-dried fish Herring Bloater Blueback herring Craster kipper Kipper Katsuobushi - Japanese smoked and fermented skipjack tuna (bonito) Mullet Pudpod - Filipino smoked fish patty usually made from anchovies Saramură Sardine Scad Smoked salmon Lox Sprat Tinapa - native smoked fish delicacy in the Philippines Traditional Grimsby smoked fish Trout Seafood Smoked eel Smoked mussel Smoked oyster Smoked scallop Meats Smoked meat is a method of preparing red meat (and fish) which originates in prehistory. Its purpose is to preserve these protein-rich foods, which would otherwise spoil quickly, for long periods. There are two mechanisms for this preservation: dehydration and the antibacterial properties of absorbed smoke. In modern days, the enhanced flavor of smoked foods makes them a delicacy in many cultures. Bacon – a meat product prepared from a pig and usually cured; some versions are also smoked for preservation or to add flavor Back bacon Brési Burnt ends – flavorful pieces of meat cut from the point half of a smoked brisket Cecina – in Spanish, means "meat that has been salted and dried by means of air, sun or smoke" Charcuterie Chaudin Dutch loaf Elenski but Flurgönder – a smoked head cheese Gammon Grjúpán Hangikjöt Horse meat – a major meat in only a few countries, it is sometimes smoked Qarta – boiled and pan-fried horse rectum, it is sometimes smoked Zhal – a Kazakh cuisine dish of smoked horse neck lard Jeju Black pig Jerky Kassler Meatloaf Montreal-style smoked meat Pastrami Pickled pigs' feet Pig candy Pitina Pork jowl Oreilles de crisse Pork tail Salo Schäufele Se'i Smalahove Sopocka Speck Speck Alto Adige PGI Tyrolean Speck Suho meso Szalonna Turkey bacon Zhangcha duck Hams Ham Ammerländer Schinken – a type of dry-cured (and normally smoked) ham produced in the Ammerland area of North Germany. It has PGI status under EU law. Black Forest ham Christmas ham – some versions are smoked Country