Do-It-Yourself: How to Dry or Smoke Fish, Part 2 (2/2)

To smoke the fish, you must first remove as much of the saltwater as possible. 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. Such 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 keep 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.

参考译文：

做烟熏鱼，首先要尽可能除去鱼中的盐水。熏制过程可以在一个大的、圆形金属容器中进行。打开圆桶的盖子，在底部的一侧开一个小口。

在容器顶上放一个硬金属丝筛，然后把鱼放上。通过底部的小孔在圆桶内生起一小堆火。果树的枝干可以用来做很好的燃料，可以给熏鱼好的色泽和口感。像山胡桃木、橡树和白蜡树这样的硬木也可以（达到同样的效果）。

保持小火是很重要的，这样可以不烧到鱼。你需要制造大量的烟但很小的火焰。一种制造大量烟的办法是用新木材而不是干木材。如果你打算长期储存的话，做熏鱼大概要用5天或更长的时间。完成烟熏鱼之后，让它们冷却，然后用干净的纸张包起来。

把鱼放在篮子并存放在阴凉干燥处，远离地面。干鱼在食用前必须保存在完全干燥的（环境中）。

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