Smoking fish
Last Updated on
Contents
hide
ingredients
2 kg fish
Dry poach
100 g salt 1 packet dried garlic 3 tbsp vegeta 2 tbsp fish seasoning
procedure
My husband smokes the fish himself for the Christmas cabbage soup. Sprinkle the spice mixture on both sides of the fish. 2. Place in a bowl and refrigerate for 24 hours. Rinse and pat dry before smoking. 3. Grill the fish. 4. When the fish are grilled, sprinkle the stump with beech wood shavings and smoke in the smoke.
(Visited 1 times, 1 visits today)
