"First of all, it has an adhesive quality, like glue, allowing the flavor compounds in the smoke to attach firmly rather than simply sliding past."
"Secondly, it acts like armor, locking in the juices of the fish during smoking, preventing the finished product from becoming dry."
"Without this layer, there is no perfect smoke. Forming this protein film on the surface of the ingredient before any smoking is the first step to success and also the most crucial one."
Then, he dug out a good amount of wood chips emitting a moist wood fragrance from the snowpile outside the shelter.
He grabbed a handful of wood chips and showed them to the camera. "Choosing the smoking material is also an art. I've prepared mainly willow wood chips with a small amount of birch."
"In the Arctic Region, this is the most accessible smoking fuel. Hardwood smoke has a mild taste, rich in guaiacol and eugenol, bringing a classic smoky flavor."
