首先制作熏鱼的原材料是新鲜捕捞的（herring）鲱鱼。

1. Freezing herring for kippering

冰冻鲱鱼

这鱼打捞之后，需要在贮存在渔船里的适当冰镇或者储存在电阻点焊箱，在打捞后的24小时之内冷冻。

Herring for freezing should be properly iced at sea or stored in rsw and frozen within 24 hours of catching.

当时的苏格兰的海滨城市真是非常热闹，大家装载着打捞上岸的鲱鱼，并且经济也非常繁荣。

2. Thawing frozen herring

融化冻鱼

肥润的鲱鱼质感细腻，并且分裂过程当中很容易受损。如果融化过程中小心控制，这样融化时会有少量冰留在鱼背上当鱼从加热器中取出时，这样在后期鱼肉切割器中切割和清理过程中鱼肉分离的可能性大大降低了。

Fat herring have a rather soft texture and can easily be damaged during splitting. If thawing is closely controlled so that a little ice still remains along the backbone when the fish are removed from the thawer, tearing of the flesh during the cutting and cleaning operations in the splitting machine is much reduced.

因此这种男人打鱼，女人加工的情形在二十世纪初期的英国北部是种常态。

基本上，这么细致的活得让温柔勤劳的苏格兰女人来做这么艰巨的任务。

washing/spliting/brine（dye）

清洗，切分，腌渍（上色）

-- 所有的鲱鱼（冷藏的还是解冻后的）第一步时清洗并去除鱼鳞和碎片。

All herring, whether chilled or thawed after coldstorage, should first be washed to remove loose scales and other debris.

--

"

然后出去内脏（gut the herring）并且切分成两部分，之前都是手工切割，现在都是采用机器来切割。

Herring may be split by hand or by machine, but in allcommercial operations of any size, splitting is now done by machine.

"

接着进行腌渍（brine），一般腌渍的时间主要根据鱼的大小和鱼的肥腻程度，成品烟熏鲱鱼的盐分需要保持在1.8% 到2.5%中间，这样可以适合大众普遍的口味。

The brining time for kippers depends mainly upon the size of the fish and the fat content; the salt content of the finished product should be between 1.8 and 2.5 percent to suit the average palate.

4. smoking the herrings

烟熏鲱鱼

-- 腌渍上色好的饱满鲱鱼需要在机器炉子里面熏制四小四来制成熏鱼，而且最后成品的体重会丢失14%的原来腌渍和脱水后的体重。炉中的温度必须控制在30度以下。

Brined, dyed, fat herring take four hours in a mechanical kiln with all fires lighted to yield well cured kippers, and during this time should lose on average about 14 per cent of their brined, drained weight. The temperature of the kiln should not rise above 30°C.

--

BBC的记者体验一次烟熏鱼的过程，他们所用的烧火木材是苏格兰威士忌酒桶。

这些装载了威士忌陈年老酒的木桶燃烧之后有着与众不同的香气。

5. transportation

运输

最后这些熏鱼成品将被通过英国各个途径，公路，铁路，渡轮等方式运输到英国

--在长途运输过程中必须注意熏鱼需要在温度范围0 - 5°C不应超过几个小时,而在冰箱里的鱼被保留,直到最热的部分是减少到-20°C。

Kippers can befrozen satisfactorily for long term storage; in practice quick freezing means that the time to pass through the temperature range 0 to -5°C should not be more than a few hours, and the fish is retained in the freezer until the warmest part is reduced to -20°C.

以上是结合英国的BBC纪录片关于苏格兰烟熏鱼的制作过程来和大家梳理一下2017年1月7日的雅思小作文的整个熏鱼流程图，希望大家喜欢小编给大家带来的这道雅思开年第一道菜，听着这音乐感觉马上要过年了呢！