The book "Smoking fish" by E. K. Suvorov is a real treasure for lovers of culinary experiments, connoisseurs of natural tastes and those who seek to reveal all the secrets of this ancient and exquisite method of fish processing. In this book, the author offers not just step-by-step instructions, but an exciting journey into the world of smoking, filled with history, technique and secrets of skill that make it possible to turn ordinary fish into a delicacy that inspires admiration and the desire to repeat. What is hidden behind the pages of "Smoking fish"? First of all, the book reveals the richness and diversity of smoking methods - from traditional cold and hot ways to modern innovative approaches. E. K. Suvorov masterfully shares his experience, telling about the choice of suitable types of wood, the correct preparation of fish, the secrets of marinating and the nuances of maintaining optimal temperature and humidity. Special attention is paid to the choice of fish - from classic varieties such as salmon and mackerel, to less well-known, but no less tasty species, which makes the book a valuable guide for those who want to expand their gastronomic horizons. The book “Smoking Fish” is not only a practical guide, but also a source of inspiration for those who are looking for new ideas for home smoking or professional culinary experiments. The author talks about how to properly prepare the fish so that it retains the juiciness and richness of taste, and also shares the secrets of creating unique flavors with the help of various wood resins and spices. The book describes in detail the stages of the process, which makes it accessible even for beginners who want to try their hand at smoking for the first time, and at the same time interesting for experienced cooks who want to improve their skills. “Smoking fish” is a book that will suit a wide audience: from young enthusiasts who want to surprise their loved ones with homemade delicacies, to experienced chefs and professional smokers looking for new ideas and techniques. The book has no age restrictions - it will interest both lovers of healthy eating, and those who appreciate natural products and want to learn how to create gastronomic masterpieces at home. It will be especially useful for those who are interested in environmentally friendly products, natural ways of processing fish and want to expand their culinary horizons. The style of the author is a harmonious combination of professionalism and warmth, he knows how to convey complex technical moments in a simple and understandable language, making reading fascinating and motivating. E. K. Suvorov is known for his other books on home cooking and methods of processing products, his work is distinguished by thoroughness, practical orientation and love of natural tastes. In "Smoking Fish", the author uses rich experience and knowledge to show that smoking is not only a technique, but also an art that can be mastered with a desire and a little patience. This book is a real guide for those who want to learn how to create fragrant, juicy and flavorful smoked delicacies at home. It raises important topics from the selection of quality products to environmentally friendly processing methods, which makes it relevant and worthy of attention in an era of growing interest in healthy food and natural cuisine. “Smoking Fish” is not just a recipe book, but a guide to the world of taste, which will give you new sensations and inspiration for culinary experiments.