Smoked fish is a delicious, ready-to-eat dish. Hot smoking will allow you to cook fish very quickly, preserving its juiciness, giving a specific taste and creating an unforgettable composition of smells.
Pick your recipe
You will need
-
- 6 fish;
- salt
- pepper;
- smokehouse;
- sawdust.
Instruction manual
1
Inspect the fish, if it was frozen, then you need to completely thaw it. Open her abdomen, pull out the insides and films, do not cut off the head and fins. Wash the fish thoroughly and pat dry with paper towels.
2
Salt the fish. To do this, mix the salt with black pepper and carefully rub the fish on the outside (against the scales) and inside. Put the fish in a pan, put a small plate on top of it and oppress it. Put in the refrigerator for an hour and a half.
3
In a dry, clean smokehouse, put a handful of sawdust soaked in water, a few leaves of fresh mint and a sprig of juniper. Put a baking sheet or foil on the lower grate so that the liquid from the fish does not get to the bottom of the smokehouse.
4
Light a fire in the grill. Put the smokehouse warm. Put the fish on the upper grill. Close the lid tightly. Note the start time of smoking. At the beginning (the first 5-10 minutes) the fire should be very strong, when smoke comes out from under the cover of the smokehouse, scatter firewood under the bottom. Open the lid for a few minutes so that excess moisture comes out. Then maintain a uniform small fire until the fish is cooked, placing small poles on the sides.
After 45 minutes take the finished fish to a dish and sprinkle a little lemon juice on top.
note
Try to take fish that have not been frozen or thawed.
Take one fish per serving.
For smoking, it is best to take a rasp or mackerel. These fish are quite juicy, fatty and they do not have many bones.
In the abdomen of the fish, you can put a spoonful of mayonnaise or a slice of butter or ghee. Then the fish will be more juicy.
The use of garlic, onions, various seasonings and spices can change the taste of smoked fish.
Useful advice
Serve smoked fish hot at the beginning of dinner with boiled potatoes.
After everyone has eaten, change plates and serve the rest of the planned dishes.
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