Smoking your favourite fish seems simple, but it's a complex and fragile operation. You have to control air flow, temperature, humidity and smoke itself.
There are many smoking designs out there; this infographic shows a classic one initially developed by the Lydersen family and now implemented by Hansen & Lydersen salmon smokers.
Smoke is generated by a mix of wood, in particular beechwood and juniper. A clay oven, full of wood mix, diffuses smoke through two sets of fans: they blow the air forward. The main kiln chamber holds fresh fish fillets, hung and ready for being smoked. Finally the smoke exits from the kiln through a brik chimney.
In the past beans were the meat of the poors: beans have always had many nutritional and energetic qualities.
Have you ever turned into jujube liquor?
Let’s profit from this season’s veggies.