Smoked fish is not only a great appetizer for beer, but also a full-fledged dish that can please household members and guests. Most go to the store for this product, but not everyone knows that smoking is quite possible at home. This will require a small smokehouse, sawdust and a couple of hours of time.
Pick your recipe
You will need
-
- Smokehouse;
- sawdust;
- bream;
- salt;
- liquid smoke;
- black pepper.
Instruction manual
1
Before you smoke bream, you must purchase or create a home smokehouse. Most often, those copies that are sold in retail outlets are not roomy enough. For a homemade smokehouse, use any large container in which you can place sawdust, wire rack and bream, closing the lid on top of the structure.
2
Put the sawdust in the cooked smokehouse. They can be obtained from all types of wood, except coniferous. Ideal alder and fruit trees, adding a special flavor to the product.
3
Gently gut the bream, saving it from the insides, but do not remove the scales. Rinse the fish under running water to flush out any blood and bile.
4
Salt the fish from the outside and inside, you can lightly grease it with liquid smoke and sprinkle with black pepper. Liquid smoke is sold in many large stores, but even without it the fish will turn out no less fragrant. In this form, it is advisable to withstand the carcass for 5 hours, so that it is well salted, and then wipe it with paper, which will remove excess moisture.
5
Put the carcass of the fish on the wire rack, which you immerse in the smokehouse. So the bream will not come into contact with the sawdust, which eliminates the possibility of burning. Cover the dishes and place on a small fire. If smoking is carried out in the apartment, then it is necessary to turn on the hood so as not to flood the walls and ceiling.
note
The readiness of the fish depends on its size. A bream weighing 1.5-2 kg will be smoked within an hour. A sign of sufficiency of smoking is the golden color of the fish. After checking the fish for readiness, the lid must be closed, otherwise the sawdust will burn out very quickly and the dish will be spoiled. Too small fish should not be smoked, as a large number of bones will not allow you to feel the taste.
Useful advice
Hot smoked bream obtained as a result of such cooking will not stick to the grate if it is preliminarily greased with vegetable oil.