Gerookte

Gerookte is a Dutch adjective meaning “smoked” or “smoked (food)”. It is derived from the verb “roken”, which means “to smoke”. The word is generally used to describe foods that have been subjected to a smoking process, a preservation technique that imparts both flavor and a longer shelf life. In Dutch culinary literature gerookte is most frequently applied to meats, fish, cheeses and vegetables, reflecting the country’s long tradition of smoked foods.

The practice of smoking food in the Netherlands dates back to at least the medieval period, when it was an essential method of preservation before the advent of refrigeration. Early Dutch settlers in North America carried the technique with them, contributing to the popularity of smoked bacon, sausage and fish in the region. During the 19th and 20th centuries, specialized smoking houses and later industrial smokers became common in Dutch towns and cities, producing a wide range of fermented and smoked products for both fine dining and mass consumption.

Typical Dutch gerookte items include gerookte spek (smoked bacon), gerookte zalm (smoked salmon), gerookte kip (smoked chicken), and gerookte zalm (smoked cheese). The smoking process for each varies: light cold smoking is used for delicate items such as fish and cheese, while heavy hot smoking is preferred for meats and sausages. Wood type, smoking time, and temperature determined the final flavor profile and nutritional content.

In contemporary Dutch cuisine, gerookte products remain common in everyday meals and are celebrated in specialty markets and festivals. The term has also entered the broader European culinary vocabulary, where chefs use gerookte techniques to create modern, fusion dishes that balance tradition with innovation.