Smoking is perhaps one of the most ancient methods of preparation and preservation of fish, developed long before, both in household refrigerators. Smoking gives the fish a particular flavor and has a preservative effect. The best wood for smoking fish – alder and juniper. It takes only a few sprigs of juniper to give the fish a golden color and exquisite aromat.Kachestvennaya smoked fish has a pleasant smell, gentle consistency and salted meat taste. When properly processed product retains all the useful properties and vitamins.
Over time, people learned to cook real works of culinary skill. In our time, some types of smoked fish are a delicacy, recognized worldwide. On the shelves of our stores today you can find a huge number of different kinds of smoked fish.
This is an excellent luncheon dish when accompanied with Tomato and Cucumber Salad and black bread.