Wednesday, April 24, 2013

Do-It-Yourself: Preparing Fish for Drying or Smoking





Salting ប្រឡាក់អំបិល                 Dry ហាល                                  Wire screen សំណាញ់

Lay​ ដាក់                                     Flow ហូរ                   Smoky fire ភ្លើងមានផ្សែង

Do not let កុំអោយ                      every other day មួយថ្ងៃរំលងមួយថ្ងៃ

Basket កញ្ច្រែង                          Make use អោយជាក់លាក់        Container ធុង

Drum ធុង                           fruit trees ដើមឈើអោយផ្លែ  burn ឆេះ

So ដើម្បី...                          Green wood ឈើស្រស់        wrap រុំ    

Off the ground ខ្ពស់ពីដី






There are two different ways to store fish. Two ways to keep fish for future use are canning and freezing. Two other methods are drying and smoking. Today we have the second of two report explaining how to prepare fish by drying or smoking them. We talked last week about the first steps of cleaning and salting freshly caught fish. The directions can be found on our website, voaspeciallenguage.com. To dry fish, you will need either a drying table or a place to hang them. If a table is used, it should have a top made of wire screen or thin pieces of wood with space between each space.
Lay the cleaned and salted fish, still wet, on the table. Do not let them touch each other. Be sure that air can flow around the fish from all sides, including the top and the bottom.

Build a small smoky fire under the drying table for the first day to keep the flies away. After that you can keep the flies away by the covering the fish with a thin cloth. Do not let the cloth touch the fish. Fish taste better if they are out of the bright sunlight while they are being dried. For best result, put the drying table under a tree. Turn the fish over every other day. Small fish will dry in about three days if the air is dry. Large fish will take a week or ten day. After the fish have dried, place them in a basket. Cover them with clean paper large leaves. Then put the basket in a cool, dry place off the ground.
Make use as much of the salt water as possible is removed before you smoke the fish.
The smoking can be done in a large, round metal container. Remove the top of the drum and cut a small opening on one side at the bottom. Cover the top with a strong wire screen. This is where you put the fish. Build a small wire on the drum by reaching in through the opening at the bottom.
Wood from fruit trees makes good fuel for your fire. The wood will give the smoked fish good color and taste. Hardwoods such as hickory, oak and ash also burn well. It is important to keep the fire small, so it does not burn the fish. You want a lot of smoke but very little flame. One way to get a lot of smoke is to use green wood, not dried wood. 
You should smoke the fish for five days or longer if you plan to store them for a long time. After you finish smoking the fish, remove them and let them cool. Then wrap them in clean paper. Put the fish in basket and keep them in a cool, dry place off the ground. Dried fish must be kept completely dry until they are eaten.   


VOA Learning English for VOA Special English 
Copied into a scrip by Ty Theavy

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