Smoked fish

Fish smoked Smoked fish tasty snack to beer and not only, it contains many useful substances which in full remain during smoking. It is possible to allocate two main ways of smoking of fish - hot smoking smoking temperature in this case makes from 90 to 180 degrees and cold smoking, in this option fish prepares at a temperature which is not exceeding 45 degrees. If to consider distinctions between these two ways of preparation of smoked fish in house conditions. That at hot smoking the product turns out fresh-salted, softer and gentle, the fish who is completely boiled thoroughly and in her is available some content of liquid. Such fish is stored rather short period. Term of storage is usually limited to it three days.