Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 59

Made with fish caught mostly during December-February when they have an oil content of about 23 per cent. They are filleted to remove head and bone. Single fillets with the skin on are cured in a brine, placed on stainless-steel trays and cold-smoked for an hour then hot-smoked for 2 hours. Flavourings (pepper, herbs and spices) are sprinkled over before they are smoked.