A set of directions detailing the method of making ready a selected sort of fish, Hippoglossus stenolepis, via a smoke-curing method. This culinary methodology usually entails brining or dry-curing the fish earlier than exposing it to smoke, imparting distinctive flavors and aiding in preservation. The ultimate product yields a particular style and texture appreciated in varied cuisines.
This preparation methodology provides a flavorful method to protect fish, extending its shelf life and including complexity to its style profile. Traditionally, smoking has been a significant method for preserving meals, significantly in coastal communities the place fish is ample. The ensuing product could be loved in various culinary functions, from appetizers to essential programs.