dried smoked fish recipes

#7. Pork Recipes Brine Recipe There are two basic ways to cure fish for smoking. My mom would occasionally send me to my town's open-air market to buy groceries for her. The day before you are going to smoke your fish you will want to take a few steps to set yourself up for success. Stir in the remaining ingredients. That's all there is to smoking a perfect fillet of fish. Pour shoyu mixture over the fish and marinate overnight. We'll walk you through the process we use at home to make sure the salmon we smoke comes out perfectly cooked and delicious. Taste and add salt, if necessary (I usually add about . Just be sure to coat all of the fish pieces evenly. Rinse fish and soak in water for 5 to 10 minutes. Some lessons learned. Refrigerate for four hours. You can use the tips in this article to smoke fish perfectly. THE HISTORY OF CHINESE SEAFOOD I remember my constant . Preheat grill to medium-high heat 2. The Bearded Butchers and Beardedbutchers.com are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. While dried fish is popular in Asian and Filipino dishes, you might not even know where to start. Garnish with fresh dill and serve with sour cream. After 30 minutes at this temperature you can remove the fish and let it cool on the counter. SUMMER PASTIMES; For the Adventurous Griller, pieces of salmon fillet, about 1 pound each, About 2 handfuls of soaked mesquite, apple or hickory chips, cups mixed greens (arugula, watercress, radicchio or other spicy bitter greens), optional. Hot oil can lead to severe burns or potentially a fire, so always use caution when using it to cook. Add the remaining ingredients and stir until the salt and sugar dissolve. A short rest will help the texture of the fish relax and gives an opportunity for juices to reabsorb. Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator. These parts are most likely to be contaminated by bacteria that cause the Jerky to spoil faster. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. You can keep leftover fish in your fridge for up to 4 days. Keep trying the fish and dont stop until they are tender and smoke-colored clear through. A few dashes of soy sauce and a healthy swig of white wine are great additions to a salmon cure. It's essential that you get the temperature as low as possible to prevent overcooking the fish before the smoke has a chance to flavor the meat. Place fillet on a plate to drain and put in the refrigerator for four hours until the skin is shiny and dry. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Yield: 4 servings The Dry Cure cup kosher salt cup brown sugar 1 teaspoons dried lemon zest 1 teaspoons dried basil teaspoon freshly ground white pepper The Smoked Salmon 2 pieces of. Heat butter in a large Dutch oven or other heavy pot over medium-low. See our Privacy Policy. Fish is a valuable source of trace elements and nutrients. We like to use light-colored fish with a delicate, sweet flavor. Homemade biodiesel helps you speed past the gas station toward fuel independence. Insert a probe into the thickest part of the fillet. Be sure they do not touch each other or the sides of the box. Prepare the smoker for 150 degrees F. smoking and smoke the fish using the wood of your choice to an internal temperature of 140 degrees F. (Generally 1/2-inch pieces are smoked for an hour; one-inch pieces for two hours and 1 1/2-inch pieces for three hours.) The cold, dry air circulating in the refrigerator will create a shiny skin on the surface of the fish. See our Privacy Policy. It should not be considered a substitute for a professional nutritionists advice. 1/2 cup (5 ounces or 140 grams) coarse kosher salt 1/2 cup dark brown sugar, packed 3/4 teaspoon cracked black pepper 1 1/2 teaspoons dried lemon zest 1 teaspoon granulated garlic 1/2 teaspoon dried ginger Instructions Combine all the ingredients in a mixing bowl and mix well to combine. Whitefish (7.2% fat) Shrimp, lobster, and crab are low in fat and can be dried, however, they must be precooked before drying. Get recipes, tips and NYT special offers delivered straight to your inbox. Preheat your Traeger pellet grill (or another smoker) to 225-F as . This article has been viewed 25,088 times. Fry the dried herring. Place the bent and pinned fish on the foil lined oven rack and cover with another sheet of aluminium foil. There are reasons to choose one over the other and the decision comes down to your personal choices for your family. Wipe the pieces off with a damp cloth and place them in a "bath" made of. Place fish in a baking recipe - guarantee the fish isn't crammed in as well snugly. June 30, 2020. Step Six: Smoke fish for about three hours. Some fermentation from cold tolerant bacteria also takes place. Cool the brine to 40 degrees F. (Use one gallon of brine for every four pounds of fish.) Fennel and Green Tea Smoked Sablefish. Place the fillet on a cedar plank on the lowest grill in your smoker. Here, it is labeled Yellow Tail Mackerel. The Philippine dried or smoked fish market rose rapidly to $X in 2021, surging by X% against the previous year. Dried fish 1 Teaspoon Ground crayfish Instructions In a small bowl, put fish add salt and pour hot/boiled water over it and set aside. Smooth out the temperature range in your greenhouse by adopting one of these strategies for heating greenhouses. Beat 1 egg and add to the mix to bind. Halibut has a great texture that takes smoke flavor well. brown sugar 1 tsp. This image may not be used by other entities without the express written consent of wikiHow, Inc.
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\n<\/p><\/div>"}, https://www.todaysdelight.com/how-to-cook-dried-herring-tunsoy-tuyo-fish/, https://www.yummytummyaarthi.com/dried-sardine-fry-karuvadu-fry-dry-fish/, https://ask.usda.gov/s/article/How-long-can-you-keep-cooked-fish-in-the-refrigerator, https://panlasangpinoy.com/tuyo-with-rice-tomato-recipe/, http://www.clovegarden.com/ingred/sf_daingz.html. When ready to cook, throw on the chips and place the bowl in the center of the coals, rearranging the coals around the bowl. Remove catfish from refrigerator and freezer bags. Preheat oven to 350 degrees F. In a skillet combine the taco seasoning mix, tomato sauce and water. Wash smoked catfish or any other dry fish (as described above in this post), leave fish whole. After brining or curing, rinse the fish with cold running water. Rub salt inside and out of the fish. Having this recipe is pretty cool. Dried or smoked fish consumption peaked at $X in 2019; however, from 2020 to 2021, consumption remained at a lower figure. Serve the fish immediately on its own with the vinaigrette, or on a bed of greens dressed with the vinaigrette. Rub each salmon fillet on both sides with two tablespoons of the dry cure and place in a glass baking dish. Sea bass is a good choice for a flavorful smoke fish and it pairs well with roasted vegetables. Skin and bone your fish Cut into 1/4 inch (6mm) thick slices or strips Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended. Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal. This is a list of smoked foods.Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.Foods have been smoked by humans throughout history. Don't under-cook smoked fish. If you're using an oven, set it between 160 - 180 degrees Fahrenheit, depending on the size of your fish. This is the traditional wood that's been in use for smoking salmon forever. To a greater extent, fish, caviar and seafood are dietary products. Give them one hour per half-inch of thickness. Insert a probe into the thickest part of the fillet. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $14.95 (USA only). Smoked salmon will keep for several weeks when properly stored in the refrigerator. Dissolve the honey and salt in 2 cups of hot tap water, then add the remaining cold water. Salt to taste and finally add the palm oil. Check periodically and replenish the fuel or chips if necessary. In general, consumption posted a strong expansion. Spray both sides of fish with salt and pepper.Place butter, lotion, garlic, mustard, lemon juice, salt as well as pepper in a microwave proof jug or dish. pickled peppers, finely chopped 3 tbsp. Getting smoked fish that is moist and flavorful requires a few tricks you don't ordinarily need to do when smoking other types of meat. Place the fish in a large zip top bag or a bowl with a sealing lid. Items General Item Group . Hunter holds a BFA in Entertainment Design from the University of Wisconsin - Stout and a Minor in English Writing. Canned fish is an essential ingredient in preparing salads and main dishes. Grill for 5 to 7 minutes, or until salmon is slightly pink in the center and crispy on the outside Lay the ahi in a single layer in a shallow baking dish. Once all dried, we keep them in an air tight storage to keep the salty-smell lingering in the house. The fish is fully cooked when the internal temperature reaches 165 degrees. See video or pictures in blog post. Smoked fish reminds me of my childhood in Kenya. Leave overnight or for about twelve hours. Dill Pickle Salmon Ceviche with Gluten-Free Bagel Chips Feed Me Phoebe. We're going to show you the right way to smoke fish today so you'll be confident that you can get professional results every time. It will keep in the refrigerator for a week or frozen for up to six months. For the rest of us, there's smoked bluefish. Place the fish skin side down on a cooling rack over a half sheet pan and refrigerate overnight allowing a pellicle to form on the surface. If youre short on time or are working with smaller fish, like anchovies, you can soak the fish for 2 minutes in hot water. Stir occasionally. Add hot water to the water pan of the smoker, or an improvised smoker (see note). When you start with a stale fish, it will affect the final taste of your dry fish. Place fillets in freezer bags and top with warm water until each catfish is submerged. Drain but do not rinse. Wild-caught King Salmon or any other fish fillet, clean and trimmed. Make sure your fish is defrosted, rinsed clean, and trimmed. Soak the fish in water for 5-10 minutes, break into pieces and add to the saucepan with the leaves. There arent any notes yet. Use an instant-read thermometer such as the. Make the brine: Combine water, sugar, and 1/2 cup salt. The BGE lets us use lump hardwood that will create a delicate smoke flavor while making it reasonably easy to keep the temperature sufficiently low. Note: The information shown is Edamams estimate based on available ingredients and preparation. Finishing the Smoked Fish After two hours you will increase the temperature to about 175 degrees. It's easy to smoke fish incorrectly and end up with an expensive piece of dry and tasteless meat. This is a great opportunity to add flavors to your fish. 8 ounces - (pre-smoked fish weight) 7 ounces - (weight after smoking) 8 minus 7 = 1 ounce (weight loss) 1 ounce divided by 8 ounces = 0.125; 0.125 x 100 = 12.5% (total weight loss) This smoked fish would be slightly dry after canning. All tip submissions are carefully reviewed before being published. "s":"") + "://mysa2.fiery-foods.com/api/index.php?js&g&1&v=2"; var s = document.getElementsByTagName("script")[0]; s.parentNode.insertBefore(ma, s) })();var mysa_mgv1_1=true; 1/2 cup (5 ounces or 140 grams) coarse kosher salt, Combine all the ingredients in a mixing bowl and mix well to combine. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. The mixture may be kept, covered, for six months or more. Remove from heat. Twelve hours should finish this recipe. This recipe by Mike Stines creates a dry cure rub for fish; use instead of brining in preparation for smoking. Put the fish on the grill and replace the hood. I used "morocco fish". It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the worlds best recipes, while also helping them become better, more competent cooks. Add bacon and cook, stirring often, until brown and crisp, 8-10 minutes. This can only be done in regions with the right climate. We usually send out one email per week with video and blog updates and sale notifications. Fish are smoked in the following manner: Clean and fillet or split all fish over one pound. In a pot, pour the blended pepper, place over heat and boil. THE COMPLETE GUIDE TO SMOKING AND SALT CURING: HOW TO PRESERVE MEAT, FISH, AND GAME, THE NEW ARTISAN BREAD IN FIVE MINUTES A DAY: REVISED & UPDATED WITH NEW RECIPES, PREPARING AND COOKING WILD GAME, E-HANDBOOK. Open any exhaust vents or windows in your kitchen while youre cooking just in case theres still an odor. This is another area you'll see lots of confusing information about. Leave a Private Note on this recipe and see it here. 1. The fish is done when the flesh is firm to the touch. Cook the pasta in a large pot of boiling un-salted water until al dente Remove the pasta from the pot and set aside Bring the water back to the boil and cook the broccoli until just cooked While the pasta and broccoli are cooking prepare the smoked fish Gently saute the onions and capers in the second measure of oil until transucent Opt out or contact us anytime. While you can eat small fish like anchovies bones and all, be careful of solid pin bones in larger fish since they are sharp and could hurt you. Dried Fish . Place 1/3 of the cure in a layer in the bottom of a non-reactive baking dish (glass works best). The most intensely-flavoured dried seafood mainly refers to four types of delicacies; abalone, sea cucumber, shark fin and fish maw. Advertisement. (This cure will keep in a closed container for six months.) Place salmon cubes in the bowl and coat evenly with the marinade 5. Messages. - Teff Bread x390 - High-Quality Carrot Juice x360 - Special Carrot Juice x180 - Exotic Herbal Wine x180 - Fig Pie x60 - Smoked Fish Steak x180 - Fruit Juice x60 - Beer x60 - Fried Fish x90 - Grain . Smoked and salted fish is a ready-to-eat dish, an. Transfer washed fish into pot containing some water ( make sure its not too much water, just enough to cover half of the fish in the pot), add in chopped onions, seasoning and blended fresh peppers ( rodo and /or habernero) Cover with the lid and leave the fish for at least 45 minutes, depending on the thickness of the fish. For our salmon recipe, we are going to use lump Western Red Alder charcoal. Smoked Trout Salad with Summer Berries Recipe. If your fish still looks dirty, try rinsing and drying it again before you cook it. The ideal ratio for making a cure for salmon is four tablespoons salt, five tablespoons sugar, and four cups of water. Serve with any of these sides: diced tomatoes, mango salsa, atchara or spiced vinegar dip. The fish is prepared (filleted and in some cases, skinned) and then cured, either by dry salting or soaking it in a brine solution for a short period of time. Place fish on cooling racks set on baking sheets; dry in electric oven at 150F for 7 to 9 hours, turning occasionally. The pellicle, a sticky lacquer-like layer, will seal the surface and prevents loss of natural juices during smoking. Next, you want to place the salmon skin-side down on a plate and put it uncovered in the refrigerator for four hours. We like to spritz a little fresh lemon and a pad of butter on our smoked salmon when we serve it hot. I was looking for a Mexican flavor, so I went with mesquite, which is strong-tasting. You can smoke almost anything you catch. 1 tsp dried oregano tsp ground black pepper tsp dried thyme tsp onion powder tsp cayenne pepper tsp garlic powder Instructions Combine sugar and salt in a small bowl. Cover and chill for 30 minutes to an hour. Mix through and leave over a low heat for 30 minutes. Cook the smoked cod as instructed on pack. The wikiHow Culinary Team also followed the article's instructions and verified that they work. One method is using a liquid brine cure. Video Notes The whole process should start with Begin with fresh Catfish that are just out of the water. Ingredients: 4 to 5 lbs. Back in the beginning days of our country, there was a gentlemans club in Philadelphia where the men would imbibe Fish House Punch. Rub each fillet lightly with the cure mix and then cover each layer generously with more dry mixture. Level up your tech skills and stay ahead of the curve. Descale the fish, gut them, and clean inside and out thoroughly. The first thing you would need is a sharp knife and then start by removing the nonedible parts like the head and intestines. Smoked Fish Recipe Fish are smoked in the following manner: Clean and fillet or split all fish over one pound. Aside from these expensive sea treasures, there are also many other more affordable everyday ingredients to try, like dried shrimp and salted fish, braised, stir-fried and stewed. This is called a "pellicle" and is . Set your oven to 250C / 480F and top and down heating (bake). Whisk until well combined and set aside. DIY Home Biodiesel Production: Make Your Own Fuel. Step 2: Cleaning and cutting the fish properly. 2. When the scales are crisp and separating from each other, remove it from heat and transfer to a plate lined with paper towel to absorb excess oil. Method. Just be sure to soak the fish beforehand to help keep the meat moist and tender! wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Close the lid. Continue to smoke the fillet until internal temperature reaches 165 degrees. Remove the gills if you wish. A smoker may be improvised using a hooded grill and a metal bowl half filled with hot water. Close the lid and ensure the grill temperature doesn't creep up and ruin your fish. Reduce salt and water if using soy sauce and white wine. Start the smoker and get the temperature to 150 degrees. Learn more about the wonderful world of seafood NYT Cooking is a subscription service of The New York Times. We are going to use our Big Green Egg to smoke the salmon. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. Layer fillets in a deep non-metallic pan. You may also use the Bill Me option and pay $19.95 for 6 issues. This article was co-authored by wikiHow staff writer, Hunter Rising. . Step One: Ingredients for smoked fish. Step Seven: Check temperature of fish. One thing to remember about canning smoked fish is that the oilier the fish, the more moist it will be. Prep Time 10 mins Cook Time 2 hrs Total Time 2 hrs 10 mins Course: Condiment Cuisine: West African Servings: 20 Calories: 23kcal Author: Hank Shaw Ingredients You'll want to keep an eye on your thermometer probe. He has more than three years of experience writing for and working with wikiHow. The other factors contribute to differences in the time that the fish spends in the brine and this is best demonstrated by looking at how brining times vary between different species. Bring mixture to a boil, reduce heat, and simmer uncovered for 5 to 7 minutes. Cut salmon into 1-inch cubes 3. Chinese Greenhouse Design for Winter Gardening. I used small sized Mackerel so if yours are bigger, bake for much longer. Step Three: Prepare the fish. Remove the stalk of the peppers, deseed the red bell pepper and wash. Cut the peppers and onion into chunks and blend. Place the fish skin-side down on a solid cedar plank and put it on the lowest grill in your smoker. 3 Methods for Heating Greenhouses for Free. The temperature used for this process is lower than 80 degrees Celsius or 176 degrees Fahrenheit in fact, it is often between 32 to 37 degrees Celsius or 90 to 97 degrees Fahrenheit.This low temperature is not adequate to fully cook the fish or kill any disease-causing bacteria. When we're grilling fish, we always strive for the freshest, never frozen fillets we can find. You can use either fresh or smoked filets. Add the salmon, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped. Make sure the mixture touches all parts of each fillet. "A must do, to dry fish to cook with them.". We like to use solid fruit wood with this light, flaky fish. Cover and chill for 2 to 3 hours until flavors have blended. Place the bags in a large bowl (in case they spring a leak) and put it in the fridge. Get 2 freezer bags and place about 3 pounds of cat fillets and 1/2 gallon of the brine in each of 'em. Harvest unripened tomatoes from the garden, and incorporate them into a multipurpose pickling recipe. % of people told us that this article helped them. Fill a large bowl with enough clean water from your sink to completely cover the fish. Step 2. Mix salt, sugar, and water until combined. Immerse fillet in brine and refrigerate for up to eight hours. Refrigerate for six to eight hours. Place the fillets on the mesh screens of your smoke box. In a small bowl, mix olive oil, lemon juice, and garlic powder 4. In a bowl, mix the fish, mashed potato, cheese, half the mustard and chives. Main Dish Brined and Smoked Whole Chicken 4 hr Main Dish Fish Tacos with Apple Slaw 35 min Main Dish Citrus Dry-Brined Turkey 11 hr 30 min Main Dish Pineapple Smoked Salmon 1 hr 40 min Main Dish Kentucky-Style Smoked Pork Chops 3 hr 5 min Main Dish Go-Fish Tacos 30 min Main Dish Dilly Chip Oven-Fried Fish 30 min Main Dish Oven-Fried Fish and Chips For this recipe, you will need four tablespoons. Refrigerate for six hours, or overnight. Step Four: Brine for 6-10 hours. A half-pound piece of fish, 30 minutes. If you cant place your fish in a single layer, use multiple sheets of foil. You do not need to remove the heads or bones from the fish before you cook them. Once hot, put the tuyo fish and fry until desired crispness. Any shrimp will work here, but I used Gulf shrimp. Set the fish on the grill, brush with a light coating of palm oil and leave to dry for 6 to 8 hours (checking every 2 hours) until well dried. A faster way to smoke fish is to keep the temperature in the box at about 150 degrees with very heavy smoke. If you dont soak up the extra oil, the fish skin may get soggy. The water will moisten the meat and rinse off any excess salt used to dry the fish out. Stir smoked salmon into the mixture. Smoked Salmon Recipe. This will make about one cup. How To Make The Best Smoked Cod Fish. There are lots of tasty ways to use smoked fish from eating it as a protein-packed and nutritious snack to blending it with cream cheese and spreading it on crackers or bagels. To help you, we maintain a blog and Youtube channel with lots of free, high-quality information. Tested. Brine the cod in the honey, salt, and water for an hour in the fridge. Step Eight: Enjoy with some delicious sides. Submerge the fish in water for 30 minutes so the meat stays tender. Generic Dry Cure Recipes Directions: Mix 3 parts brown sugar to 1 part non-iodized salt together in a bowl. Increase heat to medium and add onion, leek . Meat Recipes Wild Game Recipes Fish And Meat Fish And Seafood The Rasch Outdoor Chronicles: How to Smoke Fish: Two Methods. Place fillets on a raised grid surface to allow air to circulate around them. Add parsley, dill, and other fresh herbs. Make sure your cod is boneless - if not, use tweezers to pull out any bones. Our expert outlines processing used cooking oil in a small DIY plant. Ice crystals cause cells in the tissue of the fish to burst which allows for flavors to better penetrate the meat and prevent drying while smoking. Rinse, pat dry, then let the fish dry some more to form the pellicle, a stick-tacky film on the outside that helps smoke adhere, then smoke away. Use a tested recipe for pressure canned fish, and throw in a dash or two of hot sauce. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Remove the salmon from the smoker and let it rest for about 15 minutes. David's Smoked Turkey Breast fox8 Cleveland. Luckily, preparing dried fish is really easy and only takes a few minutes to cook into a delicious meal or snack. When ready to cook, throw a handful of wood chips on the coals. Fish jerky, such as salmon jerky, tuna jerky, or even trout jerky, is an excellent way to preserve fish for easy and healthy snacking.Drying and salting meat so that it stores well long-term without growing bacteria is a traditional method of preserving meat that has grown in popularity in recent years. Next day rinse off the salt and sugar with cool water, drain and pat dry. Making sure you hit the proper internal temperature is more important when smoking at low temperatures like this because of the increased chance that bacteria can grow. The skin helps hold moisture in the fish during the smoking process. This article was co-authored by wikiHow staff writer. Start with the smoker at around 150 degrees. Fish House Punch Peach Jam: An Adult Jam Recipe. To a medium mixing bowl add sugar, shoyu, sesame seeds, garlic, miso paste, and ginger. Turn temp up to 180 (82C)-190 (87.8C) and cook until IT is 155 (68.3). Keep the salmon in the refrigerator for eight hours maximum. brown sugar, brown sugar, turkey breast, water, chipotle sauce and 9 more. Increase the grill temperature to 175 degrees. Stockfish is much used in Iceland, Portugal, Italy and Nigeria. If you dont have cooking spray, you can use regular vegetable oil. How To Make Barbequed Smoked Salmon Recipe? Place one fillet, skin side down on top of the cure and press down lightly. Ingredients 1/2 cup (5 ounces or 140 grams) coarse kosher salt 1/2 cup dark brown sugar, packed 3/4 teaspoon cracked black pepper 1 1/2 teaspoons dried lemon zest 1 teaspoon granulated garlic 1/2 teaspoon dried ginger Instructions Combine all the ingredients in a mixing bowl and mix well to combine. Last Updated: August 26, 2021 Bring two cups of water to a simmer over medium heat. 1 . Wipe the pieces off with a damp cloth and place them in a bath made of half salt and half brown sugar. Fish Jerky, Salmon Jerky, Tuna Jerky. (Herring are also traditionally split for kippers.) Remove the fish from the grill and cut crosswise into serving pieces. There are 10 references cited in this article, which can be found at the bottom of the page. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/9\/9b\/Cook-Dried-Fish-Step-1.jpg\/v4-460px-Cook-Dried-Fish-Step-1.jpg","bigUrl":"\/images\/thumb\/9\/9b\/Cook-Dried-Fish-Step-1.jpg\/aid12118268-v4-728px-Cook-Dried-Fish-Step-1.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"