What kind of fish is better to smoke in a hot way. What fish is better to smoke hot

Lucky on a fishing trip with a catch? This is a great excuse to smoke fish. Smoked fish is insanely delicious and deliciously fragrant, besides, smoking fish is quite simple. You just need to have a smokehouse and make a fire. Remember, smoke is a natural antiseptic that allows you to increase the shelf life of fish and gives it a special aroma and taste. And now we will learn how to smoke fish at home or in the field.

What fish to smoke

Novice anglers will ask what kind of fish to smoke? We answer - you can smoke almost any fish. The main thing is that you meet two conditions:

• the fish you are going to smoke must be fresh!
• choose fish for smoking of the same size and the same type, then it will be salted and smoked more evenly!

If the question of which fish to smoke refers to its type, then take note that oily fish is more delicious. For example, amazing smoked mackerel or greenling, excellent - whitefish, herring, stellate sturgeon, sterlet, catfish, pike perch, pollock, flounder, pollock, cod, haddock. And, of course, eel. If you caught perch and crucian carp, you can also safely smoke. Caught a pike - smoke! Thus, we consider the question of what kind of fish to smoke open.

Smoker for fish

You will need a smoker to smoke fish. As a rule, a smokehouse is a large metal box with a lid and a grate. It is better if this box is not too high, 50 cm in height is enough, otherwise all the fish will not be able to be smoked with high quality. The lid should fit very tightly on the tray.

How to smoke fish - gutting

Someone likes to smoke fish not gutted. But sometimes smoked raw fish can be bitter. Therefore, it is recommended to remove gills, entrails and always a dark film from the ribs. There are the following recommendations for gutting fish for smoking, depending on the size:

• Small fish weighing 300-400 g are not gutted before smoking - they are salted and then smoked whole. Carp and bream, which weigh no more than 750 g, are also smoked whole.
• An average fish weighing from 1 to 3 kg, if desired, can also not be gutted in order to be smoked. But if the fish is intended for hot smoking, it is better to gut it without removing the scales and leaving the head.
• Very large fish are always gutted and flattened. big fish it is advisable to divide in half lengthwise so that each half of the carcass has half a head and half a tail. To do this, the fish is divided in half along the back so that both halves are connected on the ventral side. The spine and tail fin are not removed.
• Quite suitable for smoking are pieces of fish of the same size, cut across - vertically with respect to the spine.
• If the whole fish is smoked, then it is not necessary and even undesirable to clean it from scales, especially if the scales are strong enough and beautiful in appearance, since it protects the fish meat from dirt and soot during smoking.
• The exception is whitefish - they must be cleaned. In some cases - for example, if the scales are damaged when fishing with a net - it can be cleaned.

How to smoke fish - salting

Fish should be smoked after the salting procedure. Usually fish is recommended to be salted 2-3 hours before smoking. But if you are going to eat it immediately after cooking, and this happens in most cases, since the fish spreads such an aroma ... Then you can simply rub the fish with coarse salt before putting it in the smokehouse. And do not stand it in salt for several hours. If you still intend to eat fish some time after smoking, then it is better to salt it, and rinse it from salt before laying. Before laying the fish, you can pepper and add spices and herbs suitable for fish. But just not much.

How to smoke fish - wood for smoking

Most often, fish is smoked on alder, chips and shavings are suitable, you can wet it, it’s good to add raw twigs and leaves to the shavings. You can use willow. However, classically it is believed that for wood chips it is best to use alder or juniper wood. They also use hazel, oak, apple, ash, pear (it is better if these are branches that were obtained during spring pruning), as well as birch. Each of the trees will give the product its own special flavor. You can also use chips from different types of wood. Before splitting from wood, it is first necessary to remove the bark, since the bark contains a lot of resin. It is for this reason that wood from coniferous trees cannot be used. The tree must be crushed to cubes of 2-3 cm in size, but no more. Before pouring wood chips into the smoker, it should be slightly moistened, and then poured in an even layer along the bottom of the smoker. If you are using a bucket-sized smoker, then 200-300 ml wood chips by volume will suffice.

How to smoke fish - bookmark fish

Chips are placed at the bottom, on top - a grate, fish prepared for smoking on it. The food should be placed on the grate in a single layer so that it can come into contact with the smoke from all sides. The lid closes tightly and the smokehouse is put on fire. If it is not very large, then it is most convenient to put it on the grill. Coals should be evenly distributed under the smokehouse, it is good to leave a few unburned poles, but the fire should not be strong.

How much to smoke fish

The smokehouse heats up on the fire, white smoke begins to pour out of it. It warmed up and began to smoke the fish with alder chips. When the smokehouse warms up, you can remove the burning logs and bring the fish only on coals. For an average fish, the process takes about half an hour - forty minutes. In general, the smoking time depends on the strength of the fire, the size of the smokehouse and the amount of products.

The smoking process begins with the smoking of wood chips. The smoke will still seep through the smoker a little. It is very important not to overheat the smoker. The temperature inside should not be quite high, especially at the beginning of the process. The process can basically be divided into two steps. The first is drying, it takes ¼ of the time. The second is directly smoking itself - the rest of the time. The temperature inside the smokehouse during drying should not be more than 80-90 degrees, and during smoking itself - 120 degrees. The temperature inside the smokehouse can be determined by a simple method - if you drop water on the lid, it should evaporate without hissing, and not boil. At this temperature, the products will smoke properly and will not cook. It is necessary to regulate the temperature - by decreasing or increasing the fire in the fire under the smokehouse.

Before opening the smokehouse, you must wait for it to cool down and the smoke stops pouring out of it. The fish is ready when it has acquired a dark golden, sometimes reddish hue. If the fish is light, it is still raw.

Hot smoking of fish, despite its relative simplicity, still requires compliance with certain rules, thanks to which the end result will exceed all the wildest expectations. Smoking fish consists of several stages, the main of which is preparation, salting (marinade), and, in fact, smoking.

Gutting is the main point in the preparation, that is, it is natural that most people have a reasonable question “how exactly should the fish be gutted?”. Some fishermen may advise that you can smoke fish "as is", that is, just rinse and go to the smokehouse. However, this approach is not entirely correct - for example, some large fish carcasses have a rather thick layer of flesh, which means that if it is not cut, then it will not be smoked completely.

Therefore, if the fish is large, it is necessary to cut it, especially since home smokehouses are usually small in size. Rinse large fish thoroughly under cold water, separate the head (do not throw it away), remove the insides, remove the gills and rinse again. Then it is necessary to make a longitudinal incision along the ridge, remove the skeleton, large bones and fins. Thus, you will get two layers cut along the carcass, which can now be sent to the smokehouse.

If the fish is not too big, and not quite small, that is, medium, it will also need to be gutted and the heads cut off. You can not layer a medium fish into two halves, like a large one, but simply clean the carcass of excess entrails.

And finally, if the fish are very small, then they can not be gutted, but simply rinsed thoroughly under running, cold water. Such fish can be especially tasty if they are smoked whole.

Whatever the size of the fish, after the carcasses have been washed, they will definitely need to be dried to remove excess moisture. You can do this with paper towels or ordinary kitchen napkins.

Salting or marinating

Marinade is effective method give the fish a delicious aroma, making it tasty and tender. But salting or marinade has another culinary value: if the degree of saltiness is optimal, the taste of the product will be richer and richer. In addition, while the fish is salted, it loses its specific, fishy smell, and also retains its freshness longer.

Salt also speeds up the process of protein folding in fish, which stops the fermentation processes and prevents the fish from spoiling.

To properly salt the fish, you will need a cutting board and coarse salt. Pour a thin layer of salt on the cutting board, then put the carcass of the fish on top of it and sprinkle with coarse salt again. But it’s not enough just to roll the fish in salt, it also needs to be rubbed with your hands, especially if the carcasses are large. If the fish is very large and fleshy, along the spine, in the thickest places, you can make several cuts and also rub salt.

We have articles on the site with various recipes.

Here is a photo of the transverse cuts:

Pickled fish should be folded into one cup and wrapped well with parchment or cling film for food. Cover the cup with a lid of a smaller diameter, so that the lid fits snugly against the fish, and put a press on top. Most often, an ordinary can of water is used as a load. If the fish that is planned to be smoked is very fatty (mackerel, flounder, etc.), then care must be taken to ensure that oxygen access to such fish is completely closed. The fact is that the fish oil, which is contained in such fish in in large numbers, begins to oxidize in the air, from which the fish acquires only a more pronounced smell, which many may not like. To prevent this from happening, it is advised to completely exclude exposure to oxygen.

Here in the photograph under the salt it is hard to see; it seems to be a medium-sized carp or crucian carp:

As for the salting time, again, it all depends on the size of the fish, as well as on the degree of freshness. If we talk about supermarkets, then the fish on the shelves of stores is most often frozen, which means that it takes more time for a good salting for such fish than for fresh fish - it will need to be thawed first. On average, this period can be up to a day, again depending on the size of the fish. If we are talking about a fresh catch, then an hour is enough for small fish, 2-3 hours for medium fish, but large individuals will require 3-5 hours for salting.

Drying

Drying is a drying process that allows you to get rid of excess moisture and prepare the fish for smoking. After the fish are pulled out of the salty brine, they must be tied with twine, strung on a thin rope and hung out in the fresh air to dry. Tying fish for hot smoking allows you to keep the shape of the fish, to make sure that the fish does not sag or fall apart. From above, it is advised to cover the fish with a thin layer of gauze, which will best protect the fish from flies.

It is not necessary to dry the product for a very long time, half an hour will be enough. And finally, the last operation is to rinse the dried fish again under cold water to wash off salt particles from its surface, and wipe dry with kitchen paper towels. Now the salted and dried fish is completely and completely ready for smoking. Well, it's time to get started!

Smoking

How to smoke fish in a hot smoked smokehouse? You need to start with the fact that there are several types of smokehouses - there are small garden ones, there are, and if there is no smokehouse, you can use an ordinary metal bucket or.

Here, small fish are hung for smoking in a barrel:

At the bottom of a bucket or smokehouse, you first need to pour sawdust and wood chips. Hardwood sawdust is the best for hot smoking. Pour sawdust on the bottom not too much, a layer of 1.5-2 cm will be enough. If possible, a sprig of juniper, which must be thrown to the sawdust, is perfect - it gives the fish a wonderful aroma and an appetizing, golden hue.

Above the layer of sawdust, you need to place a tray for the fat flowing from the fish. Usually in all hot smokehouses it is provided. And it is needed so that dripping fat does not fall on a hot bottom and on smoldering sawdust - burnt fat can ruin your product.

Here, pay attention - here an ordinary plate is used as a fat tray:

Further, they are placed right above the layer with sawdust or wood chips. If this is a smokehouse, then there are always some attachments for them. If we are talking about a bucket, then the lattice can be built from simple branches inserted into the bucket by surprise. They are recommended to be installed at the level of half the volume of the bucket.

Put dried fish on the grill, and cover the top with a lid. For uniform smoking, the fish should be placed at a small distance from each other, at least 2-3 cm. If smoking takes place in a bucket, then the lid must be selected so that it fits snugly against the bucket. This is done so that all the smoke remains inside, and does not go outside. In addition, the direct effect of oxygen on the sawdust will only kindle them, but you need them to smolder slowly.

Now you need to light a fire under your smokehouse. If smoking takes place in the yard, light a fire, and make sure that the fire is not too strong. Otherwise, if the fire is too big, the sawdust will burn rather than smoke. Then you need to set the smokehouse on the fire - it is very important here not to let the chips dry out. Indeed, in smoking, the most important thing is that there is a sufficient amount of smoke. For this purpose, sometimes sawdust is soaked in water before being loaded into the smokehouse.

The temperature inside the smokehouse should be about 80-90 degrees, not higher. After some time, the process of active smoke formation should begin in the smokehouse, and the first smoke will appear from under the lid. This serves as a signal that you can detect the smoking time.

Here you can see both the grate for food and the tray made of a simple sheet of foil:

To determine the temperature to which the smoker is heated, simply put a few drops of water on the lid of the smoker. If the water immediately begins to hiss and evaporate actively, then the temperature inside is too high. In this case, you will need to remove the smoker from the heat for 10-15 minutes.

As for the smoking time, there are several main factors that you should definitely pay attention to. First of all, the smoking time depends on the amount of fish, its size, as well as the intensity of the fire. Most often, this figure ranges from half an hour to an hour and a half, although for a very small fish, 20 minutes will be enough. If hot smoking has not yet entered the list of ingrained habits, which means that there is little experience in such smoking, it is better to play it safe and periodically look into the smokehouse just in case. You need to open the smokehouse for checking very carefully, so as not to burn yourself with hot smoke. Over time, there will be more experience, so you can safely set the right fire and the right time for smoking.

The smokehouse stands on a simple brick hearth; moreover, note that this smokehouse is not for an apartment - it does not have a water seal:

How long does hot smoked fish keep? feature finished product is that such fish will not be stored for a very long time, so even in the refrigerator this period will be no more than 3-4 days. The shelf life of hot smoked fish is much lower than that of cold smoked fish. If you need to keep the fish for a longer period, it is still better to use the cold smoking method, but this will be discussed in another article.

1. Perfect for smoking fresh fish However, unfortunately, it is far from always possible to purchase a freshly caught fish. Then it remains to use frozen. It is best to defrost the fish in a natural way, namely, on the top shelf of the refrigerator, and then completely pull the fish out and put it on the table. Do not use for defrosting microwaves and other methods of temperature exposure, as they take away most of the taste of the fish.
2. Before embarking on the process of hot smoking, it is important to choose the “right” tree, namely, the most suitable sawdust and chips for this. The best of their kind for smoking are fruit trees, as well as alder, oak, ash, maple, etc. Conifers should not be used, with the exception of the juniper mentioned above.
3. How to store hot smoked fish? Generally, the most common way to store fish involves refrigeration. True, the fish must first be put in paper or wrapped cling film, since the free access of oxygen will make the fish windy, and the fishy smell will be transferred to other products. If you need an even longer shelf life of hot smoked fish, you can put it in the freezer, but then you need to be prepared for the fact that the fish will subsequently lose half of its taste.

These simple tips will help to cope with hot smoking, even for a beginner, and if you try, the result will exceed all your wildest expectations!

Here good video how to smoke fish while fishing in a cauldron:

Smoked fish is another great dish for a large company in the fresh air, which is in no way inferior. Which fish is better to choose for smoking, what methods exist, how cold smoking differs from hot smoking, and is it possible to cook smoked fish in home oven- answers to these and other questions in the material of the TV channel "360".

Cold smoked or hot?

Hot smoking is the best way to home cooking. He assumes heat treatment fish at temperatures above 70 degrees. It will be ready in about 40-50 minutes, and it is better to eat it immediately or the next day.

Cold smoking is a much more laborious process: fish can be cooked from two days to a week at a temperature of 28 to 50 degrees, but the shelf life is much longer - up to several weeks.

What kind of fish is suitable for smoking

Red fish is universal. Salmon, trout, pink salmon, chum salmon, sockeye salmon are perfect for smoking. If you prefer white - choose lean or very fatty, for example, eel, mackerel, greenling, cod, bream or stellate sturgeon. For a cold processing method, vobla, mullet or, for example, omul are ideal.

Helpful Hints

1. Choose fish of the same size, place them in the smoker in such a way that they do not touch each other.
2. Do not use sawdust of coniferous trees for smoking fish - this will add bitterness. The best options are alder, maple, beech, willow, juniper. Sawdust of apple, pear, oak and birch is also well suited.
3. Before smoking, rinse and clean the fish from the insides and soak in saline for several hours, and then dry it.
4. Do not open the smoker immediately after cooking the fish: let it cool down.

How to prepare and smoke fish

Before smoking, fish can simply be soaked in a saline solution, or you can marinate: classic version marinade for smoked fish is considered brine brine:

Ingredients

• Bay leaf - 5-6 pieces;
• Garlic - 4 cloves;
• Sage, thyme and rosemary to taste
• Sugar, cinnamon and pepper - 1 tbsp. spoon
• Lemon - 2 pcs.;
• Orange - 1 pc.;
• Onion - 3 pcs.

Recipe

1. Coarsely chop the onion, orange and lemon, put in water and bring to a boil.

2. Add spices.

3. To determine the right amount salt, it is believed that you can put a raw potato in a boiling brine and start pouring salt. The potatoes will float when there is enough salt.

4. Cook the marinade for another 10 minutes.

Already prepared fish should be poured with brine and left to marinate for 12 hours.

For smoking fish in nature, hot smoking is the best option, and in this case you can’t do without a smokehouse - a special apparatus or a metal box that is placed directly on the grill or fire.

First, we put sawdust in the smokehouse, then carefully place the prepared fish on the grate and close it. Then we put it on the grill or in a fire and cook for about 40-50 minutes, depending on the size of the fish, until a delicious smell appears. When ready, it is better not to open the smokehouse, but to let it cool: this will additionally allow the fish to soak in the aroma.

How to smoke fish at home

Ingredients

• Fish - 2 pieces of medium size;
• Black leaf tea - 30 gr;
• Sugar - 3 tbsp. l;
• Salt - 2 tbsp. l;
• Rice - 100 gr;
• Cinnamon - 1 tsp;
• Soy sauce.

Recipe

1. Spread the fish with salt and sugar, refrigerate overnight.

2. Rinse, dry and pour soy sauce for 1 hour.

3. Mix rice with tea, cinnamon and sugar.

4. Take a pan with a thick bottom and put foil on the bottom. Pour rice with tea. We put a grid on top.

5. Heat the pan over high heat for 5 minutes. Then we reduce the fire and put the fish on the grate.

4. Close the lid and smoke for 15 minutes. Then turn over and smoke for another 15 minutes.

Enjoy your meal!

Fish home smoked not only delicious. It is always fresh, fragrant and cooked correctly without the use of chemical compositions and flavor enhancers. If you choose the right source product, prepare firewood in advance and learn how to salt the carcasses, you can regularly spoil your family and friends with a real homemade delicacy.

Smoking methods

There are two ways of home smoking: cold and hot. It depends on the technology which fish is better to smoke in a smokehouse and what the end result will be. Technologies differ in duration, steam temperature and taste of the resulting product.

With the hot method, the product is ready for use after 4 hours, as it is processed with smoke, the temperature of which is 90-120°C. The result is well-cooked meat, soft and tender, as if cooked.

With the cold method, the fish languishes in smoke, the temperature of which does not exceed 40 ° C. As a result, the meat turns out to be more dense, structural, not like boiled. For each type of fish, you need to select a separate smoking technology, since this product is diverse in size, pulp density, number of bones, the presence of skin or scales, and so on.

More scrupulously choose and prepare a product for hot smoking technology. There are many nuances here. Firstly, the high temperature in the smokehouse, and secondly, the strength of the steam. The fish must be tied to the top of the smokehouse and make sure that it does not fall.

Of the river inhabitants, asp is best suited for smoking

If a horizontal bookmark is supposed, maintain the distance between the carcasses. If a large carcass is smoked, it is cut along the ridge and straightened, laying on a horizontal plane. For vertical smoking, a spacer is inserted between the two halves of the abdomen and a large carcass is hung from the top of the smokehouse. In one bookmark, fish of the same variety and size are usually selected. This is a guarantee that the product will smoke evenly.

Absolutely any fish can be smoked well, even one in which there are a lot of bones. Soft meat will easily separate from the bones and will not create a long red tape while eating. The smaller the carcass, the faster they cook and vice versa.

For hot smoking

When choosing fish for hot smoking, two main properties of this product are taken into account: the integrity of the skin and its strength. The fact is that incised, cracked or frayed skin and scales will be further destroyed under the influence of high temperature and steam power. In this case, the product will turn out dry, since all the fat and juice will flow out of the carcass.

The following varieties of sea and river fish are best suited for hot smoking:

• sea ​​bass;
• mackerel;
• cod;
• sturgeon;
• beluga;
• herring;
• asp;
• acne;

To prevent the fish from becoming bitter, the head is cut off from the carcass or the gills are removed. On sale, you can most often find hot-smoked cod rocks. With this method, it is very important to choose fatty carcasses. During smoking, some of the fat will go away, but the meat will remain very soft and juicy. The most budget option is mackerel. Some lovers of smoked meats at home load herring, capelin and small river fish such as perch and crucian into the smokehouse.

For cold smoking

Cold smoking preserves the product well, and it can be stored for more than 2 weeks. The process of preparing fish in this way takes from 1 day to 3 weeks, depending on the breed.

Regular herring is smoked for 24-28 hours, and salmon for more than 3 weeks.

The main thing here is to pre-salt the carcasses well, the smoke will do the rest. There are many antiseptic components in the vapors that exude sawdust, therefore, during the smoking process, all microbial flora dies and the fish does not deteriorate for a long time.

Ideal for cold smoking:

• chum salmon;
• mackerel;
• beluga;
• notothenia;
• red salmon;
• whitefish;
• carp;
• silver carp;
• salmon;
• flounder.

Delicious will be those products that have not been frozen and contain enough fat. It is best to take freshly caught carcasses, thoroughly cleaned and salted. Noble breeds, such as trout and salmon, are usually chosen to be medium in size and deployed by making a longitudinal cut. Fish up to 500-700 g are not even gutted, especially for river species.

You can also smoke lean fish in a cold way.

Larger carcasses are cleaned of the insides, caviar, milk and films that give bitterness are removed. It is desirable to leave the head, and cut the gills. Fish can also be smoked in strips if a large carcass weighing 2-3 kg is purchased.

For cold smoking, it is important to dry the marinated carcasses with a paper towel or let the marinade drain naturally. If the carcass is too wet, it will simply begin to boil, and not smoke.

How to buy good fish and prepare for smoking

Choose good fish for smoking is not so easy. Here the main criterion is freshness and fat content. They should be at the top. If the fish has been frozen, thaw it in cold water for 7-8 hours. The skin must not be allowed to be dry - it can crack under steam in the oil lamp.

The following characteristics indicate the freshness of carcasses:

• integrity of the skin and scales;
• meat density;
• eye transparency;
• absence of yellow areas on the abdomen;
• pink or reddish gills.

After the carcasses are gutted (small ones are left intact), they are salted in dry or wet ways. In the first case, the carcasses inside are sprinkled with salt, and outside, salt and spices are rubbed into the skin. If the specimens have hard scales, salt is rubbed against the scales into the skin. In this form, it is enough to leave the fish for a couple of hours, and then remove excess spices with a dry cloth.

In the wet method, the carcasses are placed in a 30% salt solution for 4 hours. You can add your favorite spices to the marinade. Before, it is washed under running water, dried with a towel and cut if necessary.

The most difficult part of the smoking process is maintaining the optimum steam temperature. It is equally important to determine the readiness of smoked meats in time. The components that make up the taste of the finished product are also taken into account.

Here are some tips for delicious fish:

• spices that are ideal for smoking - basil, coriander, rosemary, sage, paprika, curry, thyme;
• River fish it turns out more fragrant if you put green onion and garlic feathers inside the abdomen;
• parsley, dill and fennel are not added to fish;
• the more varied the wood shavings used in the oil lamp, the more aromatic the fish is;
• it is better to use alder and mountain ash sawdust as a base, and add a little wood of pear, plum, blackcurrant, blackberry or other fruit trees and shrubs for fragrance.

Of course, the primary element in obtaining tasty fish is quality. raw product. The fresher, denser and fatter it is, the tastier and more tender it will turn out in the end. The great advantage of such a product is the maximum preservation of all useful components - vitamins, fats, minerals. In this, smoking is inferior to all other options for heat treatment of fish and meat.

When choosing smoked fish, always try to be interested in how it was smoked - cold or hot. The difference in these two methods lies in the amount of salt, as well as the period of preparation of the product. Dry and strong salty fish smoked way cold smoked. Process hot smoked but quite fast, and the product itself is very tender, fragrant and soft. Salt in such fish contains little. But for some fish species best result gives a method of cold smoking. Fish in this case can be stored for a long time.

A common deception of buyers is a method of artificial smoking

Unfortunately, often unscrupulous manufacturers for smoking do not take quite fresh product which cannot be sold in any other form. For smoking they use dyes and liquid smoke. A product prepared in this way is harmful to health. If you rub a fish treated in this way with a dry cloth, the surface of the cloth will become stained.

Combined method- this is natural smoking, coupled with the processing of fish with dyes

1. When buying, pay attention to the color of the product. quality smoked fish should not be very bright or golden. A benign product should have a uniform yellowish tint.
2. If the smoked fish is sealed in vacuum packaging, then pay attention to the composition. It is always indicated on the label. Conscientious manufacturers add only table salt and water. The packaging must not be damaged.
3. The expression "the fish rots from the head" is true, although it is not deciphered in a literal sense. First of all, it is the head that deteriorates in it, so it is often cut off before smoking.
4. The consistency of the fish pulp should have a clear structure. If the fish is “loose”, then this indicates improper processing. There may be imprints from the slatted tray. Such fish is smoked on a grill, not dyed.
5. The product must be stored in the refrigerator. How long it will be stored depends on the method of smoking. A cold-smoked product can retain its freshness and taste qualities up to three months if it is sealed in an airtight vacuum package.
6. Look at the price, because sometimes the cost of a product can be regarded as an indicator of quality. There are other factors that make up the price: brand popularity, transportation, as well as the integrity or dishonesty of manufacturers.

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