animals, i’m not scared at all, because when i was little, our neighbor had a museum like this in luvaniya, when without permission the children went and looked at others see your world... it’s not just to show off, the presenter’s goal is to study the recipes for game fish, cook the fish today, we’ll smoke it, this is the fish, it’s carp, carp, this , yes, yes, and we also have a few from the hunt beaver tails, you haven't seen anything like that, no, and not ate, we will cook this too, tender juicy, beaver meat, especially young ones, is prized among lovers, all the fat from the carcass is drowned during the cooking process, it permeates the piece, making the taste of the dish richer, in principle, we have already prepared the tail, uh-huh we have two tails, and a beaver can have a tail , so you can eat it, but look here, this is lard, it’s like lard, the beaver meat is like this, only on the tail and also this part is soft, i think i have an association like a tongue sheep, this is a yarn tongue and it looks like it, right? fire smoke is an elementary recipe for any smoking process. how