2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Appetizing smoked fish is an excellent dish both on its own and as a beer snack. But store-bought products are not encouraging with the composition and cooking technique. The solution is simple - we smoke the fish ourselves. This is not at all as difficult as it might seem at first glance.
Some cooking secrets
So, it's decided: we smoke fish on our own! What is needed for this? First of all, choose the right firewood. Juniper or alder are best suited. Try to take those that are really dry, raw wood cannot be used. If it is difficult to find enough juniper, take a few branches - they will be enough to give a special color and aroma. In addition, you can use oak, walnut, ash, maple, apple, pear or cherry branches. If you want to take a birch, remove the bark from it - it contains tar. Avoid softwoods as they are full of resin. Before smoking, the branches must be broken into small chips and sawdust. Keep the fire small but hot.
How to smoke hot smoked fish?
Before cooking, lightly s alt the fish. Calculate according to the following proportion: there should be sixteen kilograms of fish per kilogram of s alt. Large carcasses need to be opened and butchered, medium ones gutted, and small ones can be cooked whole. Sprinkle the fish with s alt, rub the s alt into the carcass, moving it on the table with pressure. If the fish has a thick back, cut it and rub s alt into the cuts. After that, each carcass is s alted from a day to four days. If you took fatty fish, you need to cook a little differently. Each fish grated with s alt must be wrapped in separate pieces of parchment so that the fat does not oxidize, and only then removed for s alting. After the required time has elapsed, the fish must be dried for about an hour, hanging it on twine. After that, we wash the s alt from the remnants and smoke the fish. Start the fire and place the carcasses away from it using a special wire stand. With its help, the fish is baked and saturated with smoke more evenly. You need to lay the fish in one layer. At the beginning of smoking, the fire should be strong enough, after which it should be covered with sawdust to form thick smoke.
When hot smoking, the dampers in the oven do not need to be opened much. In an hour or three, the fish will be ready. You can store it for no more than four days.
How to smoke cold smoked fish?
Before s alting, the carcasses must be tied up, stringing on twine through the eyes. You need to s alt, taking a kilogram of s alt for every ten kilos of fish, and it should take more time, up to fifteen days. After that, the carcasses must be soaked in water and dried in air for aboutthree days. You also need to smoke longer - from a day to six. We smoke fish without a strong fire, the smoke should not be hotter than twenty-five degrees, sawdust is used to source it. With such smoking, the fish loses moisture and is preserved by the smoke from the fire, its meat turns out to be quite dense, with a rich taste and a beautiful golden color.
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