Smoked fish

Smoked fish is fish that has been cooked and flavored by exposing it to smoke from burning wood, usually for several hours. Imagine trying to make s’mores on a campfire. When the fire burns, it creates smoke, right? The same thing happens with smoked fish.

The fish is first cleaned, gutted, and filleted into smaller pieces. These pieces are then placed on racks and put into a smokehouse where they are exposed to smoke. The smokehouse is like a little house that traps and holds the smoke. When the fish is inside, it soaks up the smoke, kind of like how a sponge soaks up water.

The type of wood used for smoking the fish can affect the flavor. Some people like to use applewood, cherrywood, or even mesquite.

When the fish is done smoking, it has a smoky flavor and a nice golden-brown color. People like to eat smoked fish in different ways. Some people eat it plain or on crackers, while others use it as an ingredient in recipes like salads, dips, or omelets.

So, in short, smoked fish is fish that has been cooked and flavored by being exposed to smoke for several hours. It tastes smoky, and people use it in different ways as a part of their meals.