Home-Smoked Fish

Preparation info
    • Difficulty

      Easy

Appears in

By F. Marian McNeill

Published 2015

  • About

Method

‘Home-smoked fish are best because the fish are perfectly fresh when they go into the shed, instead of being the remnants of what has not been sold fresh. As we don’t intend to keep them longer than three or four days, we neither over-salt