Smoked fish recipe

For herbivorous fish, the preparation takes two to three days. It is left in the cold with spices for a day. It’s not cleaned but thoroughly washed initially. Cherry or sour cherry wood is used for smoking. It’s a seemingly simple recipe, but it’s not. Smoking needs to be monitored, and you need to know the quantity of wood and follow it. The smoker is prepared a day before introducing the fish.