Smoked Fish from Baiyangdian

Smoked Fish from Baiyangdian

　　By the beautiful and fertile Baiyangdian Lake, there is a traditional delicacy — smoked fish. The technique of making smoked fish has a history of several hundred years. First, you need to choose the right type of fish. Fish with delicate flesh and flat, wide bodies, such as bream, mud carp, and silver carp, are particularly suitable for making smoked fish. During preparation, the selected fish are descaled, gutted, and rinsed in water, then soaked in a broth made from more than ten different seasonings for half a day. After soaking, they are taken out and steamed until cooked. Then, an appropriate amount of white sugar and millet is placed in the pot, and the cooked fish are arranged on an iron rack and smoked by the thick smoke generated from burning the sugar and millet. The fish must be turned frequently until they turn yellowish-red. Before serving, a little sesame oil is brushed over the fish to enhance the flavor. The finished smoked fish has a red surface, a distinctive smoky aroma, and holds together well even when the tail is lifted. It is chewy, fragrant, and delicious, with all the bones removable. Due to its low moisture content, it can be stored for a long time. Even in hot summer months, it will not spoil if kept for five or six days. (Renqiu)