Title:
Do-It-Yourself: Preparing Fish for Drying or Smoking
Description: This is
a VOA Special English Technology Report.
See text below
Text:
There are different ways to store fish. Two ways to
keep fish for future use are canning and freezing.
Two other methods are drying and smoking. Today we
have the first of two reports describing, step by
step, how to prepare dried or smoked fish. Begin
with fish that are just out of the water. If the
fish are small, leave their heads on. Cut off the
heads if the fish are longer than twenty centimeters
or weigh more than one hundred fifteen grams. Now
clean the freshly caught fish. Cut off the scales
and cut open the stomach. Remove everything inside.
Then wash the fish in clean water and rub salt into
them. Next, put the fish in a container with a
solution of three hundred grams of salt and one
liter of water. This will remove the blood from the
meat. Keep the fish in the saltwater for about
thirty minutes. After that, wash them again in clean
water. Next, put the fish in a solution that has
more salt in the water. The water should be salty
enough so that the fish float to the top. If the
fish sink to the bottom of the container, add more
salt to the water.Cover the container with a clean
piece of wood. Place a heavy stone on the wood to
hold it down. Leave the fish there for about six
hours. After that, remove them from the saltwater
and place them on a clean surface. Cover the fish
with a clean piece of white cloth and let them dry.
We are not done yet. We will discuss the next steps
in drying fish next week. We will also describe the
smoking process.Another method of preparing fish is
called dry salting. Wooden boxes or baskets are used
for dry salting. After cleaning the fish, put a few
of them on the bottom of the box or basket. Cover
them with salt, then put more fish on top. Cover
them also with salt. Continue putting fish and salt
in the container until it is full. Do not use too
much salt when using the dry salting method. You
should use one part salt to three parts fish. For
example, if you have three kilograms of fish, you
should use one kilogram of salt. Remove the fish
after a week or ten days. Wash them in a mixture of
water and a small amount of salt and let them dry.
We have talked a lot about salt. Keep in mind that
doctors advise people to limit the sodium in their
diet. It can raise blood pressure, and some people
have more of a reaction than others.For VOA Special
English, I'm Alex Villarreal. Transcripts and MP3
archives 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.
