Камбала холодного копчения.

📜Recipe Flounder Remove any excess from the inside of the fish, also removing the heads. Rinse under water. Sprinkle salt on the bottom of the salting container and place the flounder on top. Continue salting each layer of fish. Let it sit in a cool place for 5-6 hours. Next, rinse the fish to remove excess salt and place it horizontally on a rack to evenly distribute the salt for 18-24 hours. Hang the flounder on hooks and place it in a smoker to dry for 20-24 hours (25°C). Smoke it on alder chips for 8 hours at 20°C. Leave it to air for 24 hours. ORDER A PRODUCT CATALOG (smokehouses, smoke generators): Viber/WhatsApp: +375 29 254 51 18 Email: [email protected] Instagram: @maccalexter Tik Tok: @maxim_prusav