To teach Angus a lesson he would never forget, Jasmine made him go smoke the fish, not allowing him to rest immediately.
This time, they caught quite a few large spotted silver carp, piled up like a small mound; the work of preliminary processing, cleaning internal organs, and smoking was not small, requiring a lot of manpower.
The forest beside the lake had many old pine trees; Jasmine had early on arranged for people to gather many fresh pine branches still drenched in resin, emitting a strong fragrance of pine. The fish caught were processed simply; washing off the blood and slime was enough to hang them directly onto the wooden racks for smoking.
The smoke from the pine branches would help preserve the fish for a long time and give it a characteristic aroma.
Besides smoking, this time they also brought along a bit of precious salt in earthenware jars; using salt to cure the fish would allow it to be kept longer compared to direct smoking and retain the sweetness of the meat.
