{"id":591,"date":"2024-04-04T03:50:29","date_gmt":"2024-04-04T01:50:29","guid":{"rendered":"https:\/\/vanafish.be\/?page_id=591"},"modified":"2025-06-18T20:46:38","modified_gmt":"2025-06-18T18:46:38","slug":"le-fumage-et-le-salage-de-poisson","status":"publish","type":"page","link":"https:\/\/vanafish.be\/en\/le-fumage-et-le-salage-de-poisson\/","title":{"rendered":"Het pekelen en roken van vis"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"591\" class=\"elementor elementor-591\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a21e9e3 e-flex e-con-boxed e-con e-parent\" data-id=\"a21e9e3\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-cdc7380 e-con-full e-flex e-con e-parent\" data-id=\"cdc7380\" data-element_type=\"container\">\n\t\t<div class=\"elementor-element elementor-element-5e27435 e-con-full e-flex e-con e-child\" data-id=\"5e27435\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;slideshow&quot;,&quot;background_slideshow_gallery&quot;:[{&quot;id&quot;:593,&quot;url&quot;:&quot;https:\\\/\\\/vanafish.be\\\/wp-content\\\/uploads\\\/2024\\\/04\\\/vanafish-handpekelen2-overons.jpg&quot;}],&quot;background_slideshow_slide_duration&quot;:3000,&quot;background_slideshow_loop&quot;:&quot;yes&quot;,&quot;background_slideshow_slide_transition&quot;:&quot;fade&quot;,&quot;background_slideshow_transition_duration&quot;:500}\">\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-da76d08 e-con-full e-flex e-con e-child\" data-id=\"da76d08\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-efa8f49 elementor-hidden-mobile elementor-view-default elementor-widget elementor-widget-icon\" data-id=\"efa8f49\" data-element_type=\"widget\" data-widget_type=\"icon.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-wrapper\">\n\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/vanafish.be\/en\/a-propos\/\">\n\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-left\" viewbox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M34.52 239.03L228.87 44.69c9.37-9.37 24.57-9.37 33.94 0l22.67 22.67c9.36 9.36 9.37 24.52.04 33.9L131.49 256l154.02 154.75c9.34 9.38 9.32 24.54-.04 33.9l-22.67 22.67c-9.37 9.37-24.57 9.37-33.94 0L34.52 272.97c-9.37-9.37-9.37-24.57 0-33.94z\"><\/path><\/svg>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-900de59 e-flex e-con-boxed e-con e-child\" data-id=\"900de59\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-50de5e8 e-flex e-con-boxed e-con e-child\" data-id=\"50de5e8\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-12a821a elementor-widget elementor-widget-heading\" data-id=\"12a821a\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">BRINING AND SMOKING FISH <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-59e9283 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"59e9283\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0de2cc8 elementor-widget elementor-widget-spacer\" data-id=\"0de2cc8\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1f916e9 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"1f916e9\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Brining and smoking fish is a centuries-old tradition that was originally used primarily to extend shelf life. Over the centuries, this functional practice has evolved into a method for preparing delicacies.<\/p><p>Salting can be done either using brine (wet salting) or dry salt. Vanafish applies both methods, depending on the type of fish and the smoking process. Dry salting is still carried out by hand, using traditional artisanal techniques.<\/p><p>At Vanafish, we still smoke our fish using traditional artisanal methods, naturally following our own recipes regarding smoking duration, intensity, and types of wood.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-a090cf6 e-flex e-con-boxed e-con e-child\" data-id=\"a090cf6\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2b365dc elementor-widget__width-initial elementor-widget elementor-widget-heading\" data-id=\"2b365dc\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\"><a href=\"https:\/\/vanafish.be\/en\/a-propos\/\">HISTORY<\/a><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6a04f70 elementor-widget__width-initial elementor-widget elementor-widget-heading\" data-id=\"6a04f70\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\"><a href=\"https:\/\/vanafish.be\/en\/le-fumage-et-le-salage-de-poisson\/\">THE SMOKING AND<br>\nSALTING OF FISH<\/a><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-de142d3 elementor-widget__width-initial elementor-widget elementor-widget-heading\" data-id=\"de142d3\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\"><a href=\"https:\/\/vanafish.be\/en\/origine-de-notre-poisson\/\">ORIGIN OF OUR FISH<\/a><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-3910f26 elementor-hidden-desktop elementor-hidden-tablet e-flex e-con-boxed e-con e-child\" data-id=\"3910f26\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-49c89f7 elementor-view-default elementor-widget elementor-widget-icon\" data-id=\"49c89f7\" data-element_type=\"widget\" data-widget_type=\"icon.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-wrapper\">\n\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/vanafish.be\/en\/a-propos\/\">\n\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-left\" viewbox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M34.52 239.03L228.87 44.69c9.37-9.37 24.57-9.37 33.94 0l22.67 22.67c9.36 9.36 9.37 24.52.04 33.9L131.49 256l154.02 154.75c9.34 9.38 9.32 24.54-.04 33.9l-22.67 22.67c-9.37 9.37-24.57 9.37-33.94 0L34.52 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33.941z\"><\/path><\/svg>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b8726c5 elementor-hidden-mobile elementor-view-default elementor-widget elementor-widget-icon\" data-id=\"b8726c5\" data-element_type=\"widget\" data-widget_type=\"icon.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-wrapper\">\n\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/vanafish.be\/en\/origine-de-notre-poisson\/\">\n\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-right\" viewbox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M285.476 272.971L91.132 467.314c-9.373 9.373-24.569 9.373-33.941 0l-22.667-22.667c-9.357-9.357-9.375-24.522-.04-33.901L188.505 256 34.484 101.255c-9.335-9.379-9.317-24.544.04-33.901l22.667-22.667c9.373-9.373 24.569-9.373 33.941 0L285.475 239.03c9.373 9.372 9.373 24.568.001 33.941z\"><\/path><\/svg>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>HET PEKELEN EN ROKEN VAN VIS Het pekelen en roken van vis is een eeuwenoud gebruik dat in de eerste plaats werd toegepast om de bewaartijd te verlengen. Door de eeuwen heen is dit functioneel gebruik ge\u00ebvolueerd naar een bereidingswijze voor delicatessen. Zouten kan zowel nat (pekelen) of met droog zout. Vanafish past beide methodes [&hellip;]<\/p>","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Het pekelen en roken van vis | Sp\u00e9cialis\u00e9 dans le fumage artisanal depuis 1979<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vanafish.be\/en\/le-fumage-et-le-salage-de-poisson\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Het pekelen en roken van vis | Sp\u00e9cialis\u00e9 dans le fumage artisanal depuis 1979\" \/>\n<meta property=\"og:description\" content=\"HET PEKELEN EN ROKEN VAN VIS Het pekelen en roken van vis is een eeuwenoud gebruik dat in de eerste plaats werd toegepast om de bewaartijd te verlengen. Door de eeuwen heen is dit functioneel gebruik ge\u00ebvolueerd naar een bereidingswijze voor delicatessen. Zouten kan zowel nat (pekelen) of met droog zout. 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Door de eeuwen heen is dit functioneel gebruik ge\u00ebvolueerd naar een bereidingswijze voor delicatessen. Zouten kan zowel nat (pekelen) of met droog zout. 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