Month: April 2019
Smoking fish is an ancient practice in many cultures. Originally, the system was devised as a way to preserve the meat, so it could be stored for long periods of time. But now there’s just one reason for your Bay Area seafood market to smoke fish. To create a unique, rich, smoky flavor for your customers to enjoy. While any fish can be thrown in the smoker, the rule of thumb is to stick to fattier fish, because they will absorb more of that distinctive flavor.
Smoking fish has been around for thousands of years. Originally, people used it as way to preserve the meat. Today, seafood lovers can create a unique, rich, smoky flavor right […]