Practice Listening

I''m Steve Ember with the VOA Special English Development Report.
Most of the time fishmen catch more fish than they need for their immediate use. The extra-dish do not have to be thrown away. The fish can be repaired so they can be eaten at a later time. Fish can be dried or smoked.
First, however the fish must be cleaned and salted. Begin with fish that must be out of the water, they must be treated immediately after they are caught. If the fish are small, do not remove their heads. If the fish are bigger than 20 centimeter long or weight more than 150 grams, then remove their heads. Remove the scales on the outside of the fish. Cut the stomach open. Remove everything inside. Wash the fish in the clean water then rub salt in to the fish. Now you are ready to treat them for future use. Put the fish into the mixture of 3 hundred grams of salt and 1 liter of water. This will remove all of the blood from the fish meat. Keep them there for about 30 minutes. Then remover all the fish and wash them in clean water. Now put them in the mixture that has more salt in the water. The mixture should be strong enough so that the fish float to the top. If the fish sink to the bottom, add more salt to the water in the container. Cover the container with the clean piece of wood, hold the wood down with the heavy stone. Lead the fish there for about 6 hours then remove them from the salt water and lay them on the clean place. Cover them with the clean piece of white cloth. Let them dry.
Another method of salting fish is called dry salting. Wooden boxes or baskets are used for fry salting. After cleaning the fish, put a few of them on the bottom of boxes or baskets. Cover them with salt too. Continue putting fish and salt in the container until it is full. Do not use too much salt when using dry salt method. You should use 1 part salt to 3 part fish. For example, if you have three kilograms of fish, you should use one kilogram of salt. Remove the fish after a week or ten days. Wash them in a mixture of water and a small amount of salt. Let them dry.
We''ve all talked about salt. Remember that doctor advice people to limit the sodium in their diet. It can raise blood pressure and some people have greater reaction than others.
Next week we''ll discuss drying or smoking fish. This VOA Special English Development Report was written by Bo Bowen. I''m Steve Ember.
PÉ trang chưa ăn giè mà đã học bài đây nè, mọi người động viên đi ........ mà chị orbit với anh herotran đâu chị Maroon nhỉ

Bai ky nay de hon chut xiu!
Thank you Ms Maroon!

Do-It-Yourself: Preparing Fish for Drying or Smoking
I''m Steve Ember with the VOA Special English Development Report.
Most of the time fishermen catch more fish than they need for their immediate use. The extra fish do not have to be thrown away. The fish can be prepared so they can be eaten at a later time.
Fish can be dried or smoked. First, however, the fish must be cleaned and salted. Begin with fish that are just out of the water. They must be treated immediately after they are caught. If the fish are small, do not remove their heads. If the fish are bigger than 20 centimeters long or weight more than 150 grams, then remove their heads.
Remove the scales of the outside of the fish. Cut the stomach open. Remove everything inside. Wash the fish in clean water. Then rub salt into the fish. Now you are ready to treat them for future use. Put the fish in a mixture of 300 grams of salt and one litre of water. This will remove all of the blood from the fish meat. Keep them there for about 30 minutes. Then remove all the fish and wash them in clean water. Now put them in a mixture that has more salt in the water. The mixture should be strong enough so that the fish float to the top. If the fish sink to the bottom, add more salt to the water in the container. Cover the container with a clean pieces of wood. Hold the wood down with a heavy stone. Leave the fish there for about six hours. Then, remove them from the salt water and lay them on a clean place. Cover them with a clean piece of white cloth. Let them dry.
Another method of salting fish is called dried-salting. Wooden boxes or baskets are used for dried-salting. After cleaning the fish, put a few of them on the bottom of the box or basket. Cover them with salt. Put more fish on top. Cover them with salt, too. Continue putting fish and salt in the container until it is full. Do not use too much salt when using the dried-salt method. You should use one part salt to three parts fish. For example, if you have three kilograms of fish, you should use one kilogram of salt. Remove the fish after a week or ten days. Wash them in a mixture of water and a small õ?Ưõ?Ưõ?Ưõ?Ưõ?Ư salt. Let them dry.
With all this talk about salt, remember that doctors advise people to limit the sodium in their diet. It can raise blood pressure and some people have a greater reaction than others.
Next week, we will discuss drying and smoking fish.
This VOA Special English Development Report was written by Bob Bowen. Iõ?Tm Steve Ember.
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Oh my God!! Tình hình là mình tuổi già sức yếu, không nhanh chân lẹ tay như các ''vận động viên tốc độ'', híc híc. Thôi đành phải đợi chị Ma-dùn sữa bài post lên rồi mình tự sữa lấy vậy.
Tình hình là rất ư là tình hình.

Wa, do nóng vội nên mình không kiểm tra chính tả bài vừa gửi, mình gửi lại nhé. Nhờ mọi người sửa bài giúp mình nhé. Thanks
Do ?" it yourself preparing fish for drying or smoking
I?Tm Steve Ember with the VOA special English development report.
Most of the time, fishermen catch more fish than they need for the immediately use. The extra fish do not have to be thrown away.They can be prepared so they can be eaten at the later time. Fish can be dried or smoked. First however, the fish must be cleaned and salted. Begin with fish that are just out of the water. They must be treated immediatly after they are caught. If the fish are small, do not remove their heads. If the fish are bigger than twenty centimetres long, or weigh more than one hundred anf fifteen grams then remove their heads. Remove the skills on the outside of the fish. Cut the stomach open, remove every thing inside. Wash fish in clean water rub salt into the fish. Now you are ready to treat them for future use.
Put the fish in a mixture of tree hundred grams of salt and one litre of water. Keep them theit for about thirty minutes, then remove all the fish and wash them in clean water. Now put it in a mixture that has more salt in the water. The mixture should be strong enough so that the fish float to the top. If the fish sink to the bottom, add more salt to the water in the container. Cover the container with a clean piece of wood. Hold the wood down with a heavy stone. Leave the fish there for about six hours. Then remove them from the salt water and lay them on a clean place, cover them with a clean piece of white cloak. Let them dry.
Another method of salting fish is called dry salting. Wooden buckets or baskets are used for dry salting. After cleaning the fish, put a few of them on the bottom of the bucket or basket, cover them with salt. Put more fish on top, cover them with salt too. Continue putting fish and salt in the container until it is full. Do not use too much salt when using that dry salt method. You should use one part salt to tree parts fish. For example, if you prepare tree kilograms of fish, you should use one kilogram of salt. Remove the fish after a week or ten days. Wash them in a mixture of water and a small amount of salt. Let them dry.
With all this talk about salt, remember that doctors advise people to limit the sodium in the diet. It can raise blood pressure, ad some people have greater reaction than others.
Next week we would discuss drying and smoking fish.
This VOA special English development report was written by Bob Boen. I?Tm Steve Ember.

Cảm ơn orbit đã chữa bài lần trước cho mình, bài lần này đây.
Đúng hôm mình ăn cá.

Do-It-Yourself: Preparing Fish for Drying or Smoking​

I''m Steve Ember with the VOA Special English Development Report. Most of the time fishermen catch more fish than they need for their immediate use. The extra fish do not have to be thrown away. The fish can be prepared so they can be eaten at a later time. Fish can be dried or smoked.
First, however, the fish must be cleaned and salted. Begin with fish that are just out of the water, they must be treated immediately after they are caught. If the fish are small, do not remove their heads. If the fish are bigger than 20 centimeters long or weigh more than 150 grams then remove their heads. Remove the skin on the outside of the fish. Cut the stomach open. Remove everything inside. Wash the fish in clean water. Then rub salt into the fish. Now you are ready to treat them for future use.
Put the fish in the mixture of 300 grams of salt and one liter of water. They will remove all of the blood from the fish meat. Keep them there for about 30 minutes. Then remove all the fish and wash them in clean water. Now, put them in a mixture that have more salt in the water. The mixture should be strong enough so that the fish float to the top. If the fish sink to the bottom, add more salt to the water in the container. Cover the container with a clean piece of wood. Hold the wood down with the heavy stone. Leave the fish there for about 6 hours. Then remove them from the salt water and lay them on a clean place. Cover them with a clean piece of white cloth. Let them dry.
Another method of salting fish is called dry-salting. Wooden boxes or baskets are used for dry-salting. After cleaning the fish, put a few of them on the bottom of the box or basket. Cover them with salt. Put more fish on top, cover them with salt ,too. Continue putting fish and salt in the container until it is full. Do not use too much salt when using the dry-salt method. You should use one part salt to 3 parts fish. For example, if you have 3 kilograms of fish, you should use 1 kilogram of salt. Remove the fish after a week or ten days. Wash them in a mixture of water and a small amount of salt. Let them dry.
Without this talk about salt, remember that doctors advise people to limit the sodium in their diet. It can raises blood pressure and some people have a greater reaction than others. Next week we will discuss drying and smoking fish.
This VOA Special English Development Report was written by Bob Bowen.

Hi hi, bài của em đây. Ko bít có kịp kô nhỉ.

Do-It-Yourself: Preparing Fish for Drying or Smoking
I am Steve Ember with the VOA Special English Development Report.
Most of the time, fishermen catch more fish than they need for their immediate uses. The extra fish do not have to be thrown away. The fish can be prepared so they can be eaten at a little time. Fish can be dried or smoked.
First, however the fish must be cleaned and salted. Begin with fish that a just out of the water, they must be treated immediately after they are caught. If the fish are small, do not remove their heads. If the fish are bigger than 20 centimeters long or weigh more than 115 grams, then remove their heads. Remove the skin on the outside the fishes. Cut the stomach open. Remove everything inside. Wash the fishes in clean water. Then rup salt into the fish. Now you are ready to treat them for future uses. Put the fish in a mixture of 200 grams of salt and one litter of water. This will remove all of the blood from the fish''s meat. Keep them there for about 15 minutes. Then remove all the fish and wash them in clean water. Now put them in a mixture that has more salt in the water. The mixture should be strong enough so that the fish float to the top. If the fish sink to the bottom, add more salt to the water in the container. Cover the container with the clean piece of wood. Hold the wood down with the heavy stone. Leave the fish there for about six hours. Then remove them from the salt water and lay them for a clean place. Cover them with a clean piece of white cloth. Let them dry.
Another method of salting fish is called dry salting. Wooden boxes or baskets are used for dry salting. After cleaning the fish, put a few of them on the bottom of the box or basket. Cover them with salt. Put more fish on top. Cover them with salt, too. Continue putting fish and salt in the container until it is full. Do not use too much salt when using the dry-salting method. You should use one part salt to three parts fish. For example, if you have three kilograms of fish, you should use one kilograms of salt. Remove the fish after a week or ten days. Wash them in a mixture of water and a small amount of salt. Let them dry.
With our talk about salt, remember that doctors advise people to limit the sodium in their diet. It can raise blood pressure and some people have a greater reaction than others.
Next week, we will discuss drying and smoking fishes.
This VOA Special English Development Report was written by Bob Bowen. I am Steve Ember.
Được phuongthuy86 sửa chữa / chuyển vào 13:40 ngày 02/11/2006

ôi, mình nóng vội nên sai chính tả nhiều wá ta, mình gửi lại nhé
Do ?" it yourself preparing fish for drying or smoking
I?Tm Steve Ember with the VOA special English development report.
Most of the time, fishermen catch more fish than they need for the immediately use. The extra fish do not have to be thrown away.They can be prepared so they can be eaten at the later time. Fish can be dried or smoked. First however, the fish must be cleaned and salted. Begin with fish that are just out of the water. They must be treated immediatly after they are caught. If the fish are small, do not remove their heads. If the fish are bigger than twenty centimetres long, or weigh more than one hundred anf fifteen grams then remove their heads. Remove the skills on the outside of the fish. Cut the stomach open, remove every thing inside. Wash fish in clean water rub salt into the fish. Now you are ready to treat them for future use.
Put the fish in a mixture of tree hundred grams of salt and one litre of water. Keep them theit for about thirty minutes, then remove all the fish and wash them in clean water. Now put it in a mixture that has more salt in the water. The mixture should be strong enough so that the fish float to the top. If the fish sink to the bottom, add more salt to the water in the container. Cover the container with a clean piece of wood. Hold the wood down with a heavy stone. Leave the fish there for about six hours. Then remove them from the salt water and lay them on a clean place, cover them with a clean piece of white cloak. Let them dry.
Another method of salting fish is called dry salting. Wooden buckets or baskets are used for dry salting. After cleaning the fish, put a few of them on the bottom of the bucket or basket, cover them with salt. Put more fish on top, cover them with salt too. Continue putting fish and salt in the container until it is full. Do not use too much salt when using that dry salt method. You should use one part salt to tree parts fish. For example, if you prepare tree kilograms of fish, you should use one kilogram of salt. Remove the fish after a week or ten days. Wash them in a mixture of water and a small amount of salt. Let them dry.
With all this talk about salt, remember that doctors advise people to limit the sodium in the diet. It can raise blood pressure, ad some people have greater reaction than others.
Next week we would discuss drying and smoking fish.
This VOA special English development report was written by Bob Boen. I?Tm Steve Ember.

Cảm ơn ông thần nói điêu đã nhắc nhở bé nhé. Tại lúc nghe bị sếp kêu nên quên mất chứ bộ

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