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Flat-fish, fillet, meat are smoked on the flat grids. Flavour and proper gravy will remain. Cooking without addition of grease, therefore low on calories.
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Smoked fish. The preservative effect of the smoking process is due to drying and the deposition in the fish flesh of the natural chemicals of wood smoke.
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If cold-smoked fish has been brined for at least 2 hours and smoked for at least 5 days, it will keep in the refrigerator for several months. Lox
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Final weight = Weight of smoked fish (Kg) … The time taken for smoking as stated earlier depends on the weights/sizes of fish, the initial moisture content, the
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