To smoke fish one first needs to season it according to taste. The fish can be wrapped in foil or placed in a foil pan and smoked for 2 hours at a temperature of 200 degrees.
smoke it.
Smoke from the air can settle in a fish's bowl, so the fish can breathe in all the second hand smoke just like a person would.
obviously
To smoke fish in the wild, you can follow these steps: Clean and gut the fish. Brine the fish in a mixture of salt and water. Build a fire and create a smoking rack. Hang the fish on the rack and let it smoke for several hours. Monitor the fire to maintain a low, consistent temperature. Once the fish is smoked to your liking, remove it from the rack and enjoy.
Sure. Partially thaw the fish and then brine it - usually with a mixture of salt and sugar. It should smoke with no problems, and then can either be refrozen or canned.
Yeah a fish can live in a water bong, but dont smoke out of it or the fish will fry to death or get BAKED
Roll it up, light it on fire, and inhale the smoke. Or put it in a smokehouse with some fish.
Lol amount.
urm...?
because they dont have fingers to hold the cigarette
Good Eats - 1999 Where There's Smoke There's Fish 4-1 was released on: USA: 11 April 2001
Smoke grilling brings different flavors out of your food for example the texture and taste of a smoked fish opposed to a BBQ fish is very distinct. The main advantage of smoke grilling is the flavor and taste.