WILD CORVINA FISH, HOT SMOKED.

Hot smoked fish will add variety to the diet of seafood lovers and will be a great addition to any festive table. This product is obtained by processing fish with the product of wood combustion. It is thanks to this type of heat treatment that the fish acquires a brownish-golden color. The highlight is the salty taste with hints of smoke as if the fish had just been taken off the fire. In Spain, a fish called Corvina (corbina in Catalan). In Ukraine, this fish is also found (it is found in the Black Sea) under the names Corvina, silver Gorby or megr. The fish is absolutely wonderful: fatty, very tasty, there are few bones in it, it is prepared simply (cut it into pieces and just fry it in a pan in olive oil for 10-12 minutes, or bake it in the oven). Well, at first, when I bought it, I asked for the fish to be cut into steaks, and the head would be thrown away, because why do I need a head at all when there is something in it? Then he stopped asking to cut it into pieces because they will