Tea and Spice Smoked Fish


Preparation info
  • Serves


    as a main course .
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

This is a very different smoked fish from the sort that we are used to eating in the West. The taste and aroma is very light and herby—with touches of cinnamon, orange or tangerine peel, and Szechwan peppercorns—and the smoking process is a matter of only minutes enacted on a stovetop. Unlike the lengthy smoking-preserving process that seasons whitefish and salmon and involves special woods, smokehouses, or ovens, this is a style of smoking that imparts flavor, color, and fragrance to an al