An ancient recipe for a smoked fish dish

The oldest recipe for a smoked dish that we have found is a written recipe for smoked fish. Unfortunately, we could not find the exact year of publication.

The recipe for smoked fish, which includes the use of wood bark, straw or hay, and a traditional smoke chamber or chimney, can come from different eras, as smoking food is an ancient method of preservation and flavouring. Such methods of food preparation have been used for centuries, long before modern kitchen appliances appeared.

Smoking fish has been an important practice in many cultures, including Native American tribes in America, ancient civilizations in the Middle East, as well as the Nordic and Baltic countries.

Recipe for smoked fish:

Ingredients:

500 g of fresh fish (e.g. salmon)
2 tablespoons of salt
1 teaspoon of black pepper
1 teaspoon of dry rosemary
Bark of wood of your choice (e.g. oak or cherry)

Instructions:

Preparing the smoker: Start by preparing the smoker, which will provide a wonderful smoky taste. Place a few pieces of bark wood of your choice in the pot or smoke chamber. Burn the bark and wait for it to emit thick smoke.
Preparing the fish: While the smoke is being created, prepare the fish. Clean the fish and wash it thoroughly. Then salt it with 2 tablespoons of salt and add black pepper and dry rosemary. Gently rub the spices into the meat of the fish so that they soak in nicely.
Smoking the fish: Place the prepared fish on a grate or mesh that allows the smoke to pass evenly. Place the grill over the prepared smoke device and close the ventilation to keep the smoke in and soak the fish well. Let the fish smoke for about 1-2 hours, depending on thickness and desired smoky flavour.
Final preparation: When the fish is smoked to your liking, carefully remove it from the smoker. Allow it to cool slightly for the flavours to deepen. Then serve the smoked fish as a main dish or as an ingredient in other culinary masterpieces.