Smoking fish is as old as fishing itself. Some techniques, and of course equipment, have evolved since our ancestors first tied a line to a stick, but some universal truths remain as relevant as ever.
Smoking and drying are important fish processing methods for small scale fisheries in countries geographically located around the tropics including Uganda. Fish is highly perishable therefore the need ...
Listen to the Story on Weekend Edition Sunday: http://pd.npr.org/anon.npr-mp3/npr/wesun/2015/07/20150726_wesun_put_that_wok_to_work_a_trick_for_smoking_fish_indoors ...
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