Item Code: 200407     (0)
Smoked Marlin sliced can be served as appertizer. It also can be used to make pate as well.

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There are two ways to smoke meats, fish or vegetables; hot and cold. Both are equally popular methods but are used for different purposes.Basically, cold smoking imparts a flavour to the food, while it doesn’t fully cook it and hot smoking means the food is being cooked and flavoured at the same time.Cold smoked fish is juicy and soft, while Hot smoked fish will be flaky and firmedThe smoked fish are carefully trimmed, dry salted, followed by slow cold-smoking process. Cold-smoking is a method of preserving fish where the ambient cooking temperature stays in the range of 20-30oC for 6 to 12 hours. The flesh loses some of its moisture and becomes denser without being cooked.Using natural smoke from maple and fruit trees wood to bring out a wonderfully aromatic fragrant and delicate flavor resulting in a delectable delicacy for all to enjoy.

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