虽然近年来我们的鱼类储量下降，可能永远无法再现曾经的风光，但冷烟熏制的熏鲱鱼仍是英格兰最美味的食物之一。
The decline of our fish stocks may have changed the landscape forever, but the kipper, a cold-smoked herring, still remains one of the great tastes of England.
在熏制的过程中，雏鸽肉变得更嫩，几乎像软面团。
In the smoking process, squab meat becomes very soft, almost like paste.
他们每个星期也可以吃一些干果、熏制的肉类和一份肥肉。
They were also given some dried fruit, cured meats and a portion of fatty meat as a weekly treat.
我熏制的鳟鱼和鲑鱼等所有的鱼都是人工饲养的，只有鳗鱼是野生的。
All the fish I smoke, trout and salmon, are farm raised, except the eels. The eels are wild.
鲍勃·希普利说出口熏制的雏鸽也不是解决的办法。
Bob Shipley says exporting smoked squab would not be a solution either.
冷烟熏制的熏鲱鱼仍是英格兰最受欢迎的食品之一。
The kipper, a cold-smoked herring, still remains one of the great tastes of England.
我们煮豌豆汤需要准备的是—用水浸泡一夜的豌豆，熏制的排骨和家庭自制的熏肠。
What we need to cook a pea soup – pea that has soaked in water for a night, smoked ribs, home-made smoked sausage.
我们的主要品牌MUJJOLSHIKRAN源自天然熏制的鲱鱼和梭鱼卵。
Our main brand, MUJJOL SHIKRAN, is based on natural smoked herring and mullet fish eggs.
与熏制的三文鱼或猪排搭配十分理想。同时也适合其他多种肉类菜肴，或独自享用。
Ideal with smoked salmon or pork chops. Suited to most rest meats and not bad as a wine to enjoy all on its own.
在荷兰人亚历克斯·科勒维恩的熏制室里，在山毛榉和橡木火上烧制鳗鱼。
Eels are cooked over a beech and oak fire at Dutchman Alex Koelewijn's smokehouse.
如果没有熏制过的辣椒，放一些辣椒粉也行。
If you can't find smoked paprika, a little cayenne pepper or chilli powder would be lovely.
传统的俄罗斯开胃菜是鱼子酱、腌熏制鱼和肉菜。
The traditional Russian starters are caviar, cured and smoked fish and meat dishes.
每年，当地人利用熏制室来腌制成吨的鱼和其它海产品。
The local people use smokehouses to preserve tons of fish and other seafood annually.
回到熏制室，特纳带我看了两个混凝土块房间，在那里，人们把加工好的鳗鱼浸入盐水、红糖和本地的蜂蜜里，然后吊在木杆上。
Back at the smokehouse, Turner showed me the two concrete-block Chambers where the eels-dressed and brined in salt, brown sugar, and local honey-are hung on rods.
盖上盖子做会让这种食物有一种熏制般的独特风味。
Cooking with the lid on gives the food that distinctive smoky flavour.
在瑞典，人们烧烤、熏制、油炸、烘烤鳗鱼或把它们放进为秋季鳗鱼派对准备的汤里，这是南部的斯科纳海岸有着数百年历史的传统。
In Sweden the fish are grilled, smoked, fried, roasted, or dropped into soup for the autumn eel party, a centuries-old tradition on the Skåne coast in the south.
炉火烧着后，特纳把热量和烟引进房间，在华氏160至180的温度中熏制鳗鱼至少四个小时。
Once the fire is going in the stove, Turner directs the heat and smoke into the chamber, and the eels are cooked at 160 to 180 degrees Fahrenheit for a minimum of four hours.
鱼熏好后，将鱼从熏制容器上取下来并冷却，然后用干净的纸包起来。
After you finish smoking the fish, remove them and let them cool. Then wrap them in clean paper.
两种储存鱼用于将来食用的方法是罐装和冷冻，另两种就是干腌和熏制。
Two ways to keep fish for future use are canning and freezing. Two other methods are drying and smoking.
我们也将描述熏制法的过程。干盐腌制法是另一个制备保存鱼的方法。
We will also describe the smoking process.Another method of preparing fish is called dry salting.
熏制室通过追溯古老的重型木材技术重新诠释了木建筑传统的本源。
The Smokehouse reinterprets the roots of the wood tradition by reaching to the historic precedent of heavy timber techniques.
我们也将描述熏制法的过程。干盐腌制法是另一个制备保存鱼的方法。
We will also describe the smoking process. Another method of preparing fish is called dry salting.
猪肉新鲜的时候叫鲜肉，腌制的猪肉(盐腌或熏制)叫咸肉或火腿。
It is called pork when fresh and bacon or ham when cured (preserved by salting or smoking).
猪肉新鲜的时候叫鲜肉，腌制的猪肉(盐腌或熏制)叫咸肉或火腿。
It is called pork when fresh and bacon or ham when cured (preserved by salting or smoking).
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