Title:
Do-It-Yourself: How to Dry or Smoke Fish, Part 2
Description: This is
a VOA Special English Technology Report.
See text below
Text:
Today we have the second of two reports explaining
how to prepare fish by drying or smoking them.We
talked last week about the first steps of cleaning
and salting freshly caught fish. The directions can
be found on our website, voaspecialenglish.com. To
dry fish, you will need either a drying table or a
place to hang them. If a table is used, it should
have a top made of wire screen or thin pieces of
wood with space between each piece. Lay the cleaned
and salted fish, still wet, on the table. Do not let
them touch each other. Be sure that air can flow
around the fish from all sides, including the top
and bottom. Build a small smoky fire under the
drying table for the first day to keep the flies
away. After that, you can keep the flies away by
covering the fish with a thin cloth. Do not let the
cloth touch the fish. Fish taste better if they are
out of bright sunlight while they are being dried.
For best results, put the drying table under a tree.
Turn the fish over every other day. Small fish will
dry in about three days if the air is dry. Large
fish will take a week or ten days to dry. After the
fish have dried, place them in a basket. Cover them
with clean paper or large leaves. Then put the
basket in a cool, dry place off the ground. Make
sure as much of the saltwater as possible is removed
before you smoke the fish. The smoking can be done
in a large, round metal container. Remove the top of
the drum and cut a small opening on one side at the
bottom. Cover the top with a strong wire screen.
This is where you put the fish. Build a small fire
in the drum by reaching in through the opening at
the bottom. Wood from fruit trees makes good fuel
for your fire. The wood will give the smoked fish
good color and taste. Hardwoods such as hickory, oak
and ash also burn well. It is important to keep the
fire small, so it does not burn the fish. You want a
lot of smoke but very little flame. One way to get a
lot of smoke is to use green wood, not dried wood.
You should smoke the fish for five days or longer if
you plan to store them for a long time. After you
finish smoking the fish, remove them and let them
cool. Then wrap them in clean paper. Put the fish in
baskets and keep them in a cool, dry place off the
ground. Dried fish must be kept completely dry until
they are eaten. For VOA Special English I'm Alex
Villarreal. Transcripts, MP3s and podcasts of our
reports are at voaspecialenglish.com.
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Hi. I
personally reviewed this video and found it appropriate for
the news section of English Global Group. This
is a Voice of America video which covers an interesting
topic in Special English. I would appreciate some feedback from both
students and teachers about this video. You can comment in
the window below using any of a number of different services
including Facebook, Yahoo, AOL, and Hotmail.
