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| smoked fish - www.healthnote25.com |
The smoked fish is a
preserved fish with fumigation. Salmon is commonly smoked to make lox, and some
fish species such as milkfish, herring, mackerel, tuna, mackerel, and cork are
also commonly smoked hot. Smoked fish are found in Russian, Jewish, Indonesian,
and Scandinavian cuisine, as are Eastern and Central Europe.
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