Delicious smell and delicate taste of smoked fish cannot be overstated. “Hot Smoked” fish is cooked by smoke, while “cold smoked” is cured by smoke allowing it to retain firm texture, natural fattiness and moisture, adding unbelievable smoky taste and golden skin. Smoked fish goes with everything: vodka or beer, baked potato, bread with butter, bread without butter, and then some more vodka or beer…..
Good enough for the last meal…
That looks more disturbing than the borscht.
YUCK! I hate eating fish and I always have been really disturbed especially by large fish people eat. It just makes me want to puke.
… I’m kind of a pussy, I guess.
Good fish is white, flaky, doesn’t smell or taste like fish and no head is attached.
Yeah…what Travel said.
What you’re pimping looks a lot like bait.
you just described Chicken McNuggets
*gulp*
To each his own … fish?
Smoked fish is a Russian immigrant thing, incomprehensible to me! Meesha, have you adapted to our local cuisine? By which I mean, do you like barbecued beef and pork ribs?
Rick, Lox is a kind of smoked fish. I bet you’ve tried it before. As far as BBQ, I own a smoker and two grills. So the answer is yes, but as far as lunch meats and sausages go, do yourself a favor and check you deli counter at the Russian store.
I had this cold-smoked mackeral just today, for the first time. It is wonderful, don’t knock it ’til you try it.
[...] your trip to the Russian store make sure to pick up some smoked fish, a jar of pickled tomatoes and, of course, some [...]
[...] Smoked mackerel is a medium-size fish with golden skin and an addictive smell. Cured by cold smoke, just like in the ancient times, its texture is similar to smoked salmon with a slightly salty smoky taste. [...]