Here, locals in Russia are preparing a traditional delicacy, smoked fish. This dish is made by first curing the fish and then smoking it over fruit. So, here’s the question. Is smoked fish raw or cooked after smoking? The answer is it can be either. It all depends on the smoking method. There are two main ways locals smoke fish. Hot smoking and cold smoking. Hot smoking is done at higher temperatures, typically between 149 to 185° F, for about 3 to 5 hours. This method cooks the fish so the final product is fully cooked. Cold smoking, on the other hand, is done at lower temperatures, usually not exceeding 86° F. It’s a slow process that can take anywhere from several days to over a week, and the result is essentially raw, though preserved. Each method gives the fish a distinct texture and flavor.

36 Comments

  1. our planet needs nothing from russia…
    40 years of sanctions beginning after the last terrorist has left Ukraine, respecting the borders of 1992…

    im headed to McDonalds…mmmmmmmmm

  2. Was für ein Schwachsinn, über Obst geräuchert 😂😂😂 über Obstgehölz wäre richtig gewesen, ich bevorzuge Buchenholzrauch…sehr lecker 😋

  3. Ne kadar lezzetli görünüyor çok güzel bir teknik bravo. Kürdistandan selamlar🇹🇯🇮🇱🇬🇷🇨🇾🇫🇷🇺🇸💪✌️👍

  4. Heiß und kalt räuchern machen wir in Europa schon eine Ewigkeit. Das ist nun keine russische Neuheit. 🤔😉 😂😂