Английский язык: Сборник текстов и упражнений. Дьякова Н.П. - 47 стр.

    Smoked fish produced in Japan can be placed in two categories: cold and hot.
The process of cold smoking was originally developed to introduce a characteris-
tic preservative function by wood smoking the fish rather than modifying the fla-
vour, taste and texture. On the other hand, hot smoking was developed to give
smoke flavour to the fish with the aim of producing seafood with improved fla-
vour and not for preserving. Hot smoking is further divided into three categories:
mild or high temperatures and short time processes. The following are the fish
species which are used in smoked sea food produced in Japan:
      1. Cold smoking: used for fish such as herring, salmon, yellowtail, cod and
mackerel, halibut.
      2. Hot smoking: the mild temperature process is used for salmon, eel, cod,
oysters, herring, Alaska pollack and Alaska mackerel. The high temperature
process is used on squid and octopus.
      3. The short time process is used for salmon and rainbow trout.
      Generally, each process consists of several steps: the fish is prepared; salted;
desalted; washed and drained; dried; smoked; and finalised.

                                    Vocabulary

   smoked                              копченый
   salmon                              лосось
   herring                             сельдь
   yellowtail                          желтохвост
   cod                                 треска
   mackerel                            скумбрия
   eel                                 угорь
   oyster                              устрица
   pollack                             минтай, сайра
   squid                               кальмар
   octopus                             осьминог
   rainbow trout                       радужная форель
   consist of                          состоять
   drain                               осушать
   desalt                              опреснять, вымачивать

                                     Exercises

   I. Translate into English.
   Осьминог, кальмар, устрица, омар, мидия, креветка, трубач, нерка,
кижуч, горбуша, кета, чавыча, сельдь, скумбрия, треска, угорь, желтохвост,
хек, сайра, навага, минтай, камбала, палтус, корюшка, тунец, морской окунь,
сом, терпуг, ставрида.

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