lautnusantara.com_ Smoked fish is one of the popular processed fish products in Indonesia. The process of smoking fish aims to preserve and give a distinctive taste to the fish. Smoked fish has a delicious taste and soft texture, making it a favorite of many people.

Advantages of Smoked Fish

Smoked fish has several advantages that make it the right choice for consumption. Here are some of the advantages of smoked fish:

1. Preserving Fish: The smoking process helps preserve fish by reducing water content and inhibiting bacterial growth.

2. Distinctive Taste: Smoked fish has a distinctive and delicious taste, making it a favorite of many people.

3. Rich in Nutrition: Smoked fish is still rich in nutrients such as protein, omega-3, and vitamins that are important for body health.

4. Long Lasting: Smoked fish can be stored for a long time if stored properly, making it a practical choice.

Types of Fish That Are Commonly Smoked

Here are some types of fish that are commonly smoked:

1. Mackerel: Mackerel is one of the most popular types of fish to smoke.

2. Skipjack Tuna: Skipjack tuna is also often smoked because of its delicious taste and soft texture.

3. Kue Fish: Kue fish is a type of small fish that is often smoked as a snack.

How to Smoke Fish

Here are some steps that must be taken to smoke fish:

1. Cleaning Fish: Fish must be cleaned first before being smoked.

2. Salting: Fish must be salted first to reduce water content and inhibit bacterial growth.

3. Smoking: Fish is then smoked using wood or other materials that can produce smoke.

4. Drying: Smoked fish is then dried to reduce water content and make it last longer.

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