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A Detailed Guide to Fish Smoking and Roasting Methods and Techniques
1. Smoked fish. The raw materials for smoked fish are mostly medium-sized fish such as black carp and grass carp, but carp, silver carp, pomfret and other fish can also be used. Through processing, they are made into tasty convenience foods. The production method is as follows: ① Splitting and cutting. After selecting the fish, wash them clean with water, scrape off the scales, trim off the fins, slit open the belly, and remove the internal organs. But do not puncture the gallbladder, to avoid making the flesh bitter. Then use a cloth rinsed in hot water to wipe away the blood stains, black membrane and so on inside the abdominal cavity. Next, cut open the fish head so that the fish body becomes a flat piece. For larger black carp, after removing the head,
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