Hello Hive.
Here is my first post to this community, and I'll be sharing recipe on how to smoke fish. And to start with, we'll be discussing the following; Reasons for shoking fish The purpose of smoking fish is to preserve for later usage, and it's aid in slowing down the pace at which bacteria develop on the fish. Smoked Fish can last 3 to 4 weeks when store under a room temperature.
The kitchen utensils and other materials I'll using are;
- Knife
- Carton
- Firewood
- Iron net NB: It's better to warp your fishes with foil paper before places it on the fire for smoking so as to avoid loss of moisture and reduce the rate of smoke on the fish, though I'll not be doing so in this process.
Process of smoking a fish NB: you can either smoke the fish in full or cut it into different sizes) Step 1: Set up your smoking stove, fix the firewood, light it up and place your iron net on it. Step 2: Cut your fish to your desired size
Step 3: Place your fishes on the net, cover it up to with the carton to stem, and turn the other size of the fish on the net after 30minute. (It can smoke for around 1 hours at 210°F)
Step 4: Remove the smoked fish from the net, finally it's ready for consumption or storing until the time needed.
Thanks for your time, I look forward to your comments, and I hope you give a try.
Return from Local Smoke Fish Recipe: an insight into Africa Traditional Ways Of Smoking Fish to vickoly's Web3 Blog
