Make sure as much of the saltwater as possible is removed before you smoke the fish.
The smoking can be done in a large, round metal container. Remove the top of the drum and cut a small opening on one side at the bottom.
Cover the top with a strong wire screen. This is where you put the fish. Build a small fire in the drum by reaching in through the opening at the bottom.
Wood from fruit trees makes good fuel for your fire. The wood will give the smoked fish good color and taste. Hardwoods such as hickory, oak and ash also burn well.
It is important to keep the fire small, so it does not burn the fish. You want a lot of smoke but very little flame. One way to get a lot of smoke is to use green wood, not dried wood.
You should smoke the fish for five days or longer if you plan to store them for a long time. After you finish smoking the fish, remove them and let them cool. Then wrap them in clean paper. Put the fish in baskets and keep them in a cool, dry place off the ground. Dried fish must be kept completely dry until they are eaten.
And that's the VOA Special English Development Report. Transcripts, MP3s and podcasts of our reports are at voaspecialenglish.com. I'm Barbara Klein.
最新
2013-11-25
2013-11-25
2013-11-25
2013-11-25
2013-11-25
2013-11-25