Casquer

Casquer refers to a traditional method of preserving fish, particularly herring, by salting and then smoking them. This process typically involves splitting the fish, salting it to draw out moisture, and then exposing it to smoke, usually from oak or beechwood, for an extended period. The smoking imparts a distinct flavor and aroma while also acting as a preservative.

The term "casquer" is most commonly associated with the Netherlands and parts of Northern Europe, where herring has historically been a significant food source. The resulting product is often a firm, oily fish with a rich, smoky taste. Casqued herring can be eaten as is, often served with bread or potatoes, or incorporated into various culinary dishes.

While the exact origins of casquing are difficult to pinpoint, it is believed to have developed centuries ago as a practical way to extend the shelf life of freshly caught fish before refrigeration was widely available. The process requires careful control of temperature, humidity, and smoking time to achieve the desired outcome. Modern methods may vary slightly from historical practices, but the core principles of salting and smoking remain central to the casquing technique. The popularity of casqued fish has seen fluctuations over time, influenced by changing dietary habits and the availability of other preservation methods.