Re: Smoked Salmon.

AJH wrote:
On Fri, 17 Feb 2006 19:23:00 GMT, Gerald L R Stubbs
<stubbs@xxxxxxxxxxxx> wrote:

Right. You can just dry the fish, like the Faroese and West
Africans do, which gives a fishy sort of Biltong which for those
who are not used to it produces something that is near inedible,
due to its very strong flavour.

Could you replicate bombay duck with a more local fish species this
way? I know a specific indian fish is used and health rules made it
unacceptable here but I wonder if a near substitute could be made to
our hygiene standards.

oi
we have all just got our SS supplies back on stream !!

--


regards
Jill Bowis

Pure bred utility chickens and ducks
Housing; Equipment, Books, Videos, Gifts
Herbaceous; Herb and Alpine nursery
Working Holidays in Scotland
http://www.kintaline.co.uk



AJH

--


regards
Jill Bowis

Pure bred utility chickens and ducks
Housing; Equipment, Books, Videos, Gifts
Herbaceous; Herb and Alpine nursery
Working Holidays in Scotland
http://www.kintaline.co.uk


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