SMOKING FISH FIESTA

Smoked fish is very tasty. Especially when you smoked it with your own hands. Hot smoking is a method of processing fresh fish or other meat using smoke, which appears as a result of the slow decay of sawdust. Cooking a carcass at home has many advantages. The main and, perhaps, the main thing is that the fish does not oxidize, as it happens when it is processed in factories. In order for the hot smoked fish to be not only beautiful but also fragrant, you need to know which firewood is better to use. The best option is alder and juniper. Only with the help of such wood can you achieve maximum taste qualities. If the required firewood is not available, then it is recommended to use other trees, but only from the fruit group. It is forbidden to use coniferous branches. This is due to the fact that they contain a large amount of resin, which can settle on the fish. In order to diversify the aroma of smoked meat, you can add such spices to the carcass as: cloves; coriander; pimento; ba