Smoked carp at home

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

What is smoked carp? How to make it? You will find answers to these and other questions in the article. Smoked carp at home will help diversify the diet of everyone. This is a real delicacy, which is an excellent occasion to gather friends at the same table. It is known that such fish is rarely sold. Some attractive smoked carp recipes are below.

Benefit

If you properly smoked carp in a cold or hot way, it will retain its original composition, despite the false opinion about the dangers of smoked meats. It contains a lot of proteins and minerals.

Also, smoky fish contains a lot of antioxidants, which localizes the harmful effects of free radicals on organs and tissues, strengthens mucous membranes, stabilizes glucose levels and preserves youthful skin for a long time.

Rules for choosing fish

When choosing fish to smoke, consider the following factors:

• fish size;
• carcass weight;
• degree of food freshness.

Only fresh carp is suitable for smoking. As an exception, you can take quick-frozen fish if it has never been thawed. You can buy carp of any size. Here it is only important that almost identical carcasses are smoked at the same time. Then they will simultaneously s alt and smoke.

As a rule, carcasses up to 700 g are not gutted, but cooked whole. If the individuals are larger, they must be cleaned of the insides, s alted and smoked. Be sure to gut the fish up to 1 kg and cut it into two longitudinal halves, saving the scales.

Smoking process

Not many people know how smoked carp is cooked at home. The process consists of the following steps:

1. Preparing fish.
2. S alting.
3. Smoking.
4. Drying.

Types of smoking

Smoking products, including fish, is carried out in two ways:

1. Cold. Requires long-term s alting of fish and very high quality raw materials. The cooking temperature should not exceed 30 °C. The process lasts from 3 to 5 days, the savings period is 14 days. Cold-smoked carp will retain more vitamins than hot-smoked carp.
2. Hot smoked. The fish after it becomes fragrant, soft and juicy. The process is carried out in a temperature regime of 50-120 °C (sometimes 150 °C). The fish is prepared very quickly, after which it can be eaten immediately. Although you can save such fish for only 7 days, the high temperaturedisinfects it, killing all helminths and pathogens.

Quick way

Everybody likes smoked carp! If you are in a hurry, you can prepare the fish for smoking in the most straightforward way. Take:

• rock s alt - three tbsp. l.;
• three carps.

Cook this smoked carp like this:

1. Gut the fish, rinse, pat dry and s alt all over.
2. Pile the carcasses in a slide, send for 2 hours in the refrigerator.
3. Place alder wood chips on the bottom of the smoker, sprinkle with water.
4. Place the carcasses on the grate at some distance from each other, start the smoking process.
5. After 30 minutes, the finished fish can be eaten.

This recipe is suitable for any kind of smoking.

The classic way

How to make smoked carp in the classic way? Here it is important to take fresh fish and s alt it properly. You will need:

• two onions;
• 4 medium carcasses;
• one head of garlic;
• olive oil - three tbsp. l.;
• three pinches of black pepper;
• three pinches of s alt and coriander each.

This homemade smoked carp recipe calls for the following steps:

1. First, gut the fish, rinse the carcasses thoroughly, free from the insides, rinse again and cut off the heads if desired. Do not throw away the heads, but cook rich fish broth from them, removing them in advancegills and eyes.
2. Make the marinade. To do this, mix the spices with vegetable oil to the same type. Separately, peel and finely chop the garlic, cut the onion into half rings.
3. Grease the carcasses with fragrant oil outside and inside, keep in the cold for 4 hours.
4. Next, fill the bellies with garlic and onions, send to smoke for 1.5-2 hours.

In this case, you can use both cold and hot smoking methods.

Savory snack

Consider an interesting recipe with mustard seeds. It can be sold both cold and hot smoked. You will need:

• pure water - 1.5 l;
• mustard seeds - two tbsp. l.;
• two fish 2-2, 5 kg;
• coarse sea s alt - 40 g;
• two pinches of ground pepper.

You can easily make smoked carp at home in a smokehouse. Follow these steps:

1. First, carefully prepare the carps before creating the dish.
2. To create a brine, dissolve the s alt in water, soak the fish in it and refrigerate for a day.
3. Remove carcasses from brine, pat dry with kitchen towel.
4. Dip the fish first in black pepper and then in mustard seeds. The procedure can be carried out a couple of times if desired.
5. Spread the carp on the lower grate of the smoker and smoke for three hours.
6. Next, hang the fish to dry for a couple of hours so that the flesh becomes more elastic and dense.

Marinated in wine

The use of wine in the marinade allows you to give the carp a pleasant aroma and saveits juiciness. To make large carcasses well smoked, make a couple of cuts on the sides. Take:

• clean water - 2 l;
• lemon juice - three tbsp. l.;
• three fresh medium carps;
• three art. l. soy sauce;
• s alt - 1.5 tbsp. l.;
• dry (semi-dry) white wine - two tbsp. l.

Production process:

1. First gut the fish and rinse thoroughly.
2. Pour s alt into an enamel bowl and roll the carcasses in it, also rubbing them from the inside.
3. Put the fish in a pot, put a press on top, refrigerate for 2-3 days.
4. Move the carp into a bowl of water to rinse off excess s alt.
5. Hang the washed fish in the air, leave to dry for a day.
6. Now make the marinade. To do this, combine water, soy sauce, lemon juice, spices and wine in a saucepan. Bring the marinade almost to a boil, but do not boil, then cool completely.
7. Immerse the fish in the marinade, cover and refrigerate for 13 hours.
8. Take the fish out and smoke it cold or hot.

With apples

How to make smoked carp in a smokehouse with apples? You will need:

• sugar - 0.5 tsp;
• three fresh carps;
• two green apples;
• s alt - two tbsp. l.;
• spice mix for fish.

This simple and at the same time original recipe is implemented as follows (both types of smoking are suitable):

1. First prepare andgut the carcasses, then s alt them and leave them in the refrigerator for a couple of hours. Stack the fish one by one.
2. Cut apples into slices, put inside and on top of each carp.
3. Send the fish to the smoker and start the process at 80°C. The smoking time depends on the parameters of the fish and the design of the smokehouse. On average, you will need 40-60 minutes to cook. You can eat the fish immediately afterwards.

Hot smoked carp

You need to have:

• four medium fish;
• s alt;
• pepper or special seasoning for fish.

Production technology:

1. Remove the insides and gills from the fish, rinse it well.
2. Grate the carcasses inside and out with s alt and fish seasoning (or pepper).
3. Place the fish in a bowl, put in the refrigerator for 2 hours.
4. Before smoking, put the carps on a cloth, let them dry for half an hour.
5. For hot smoking carp, you will need two handfuls of alder sawdust or sawdust of fruit trees - plums, apple trees, and so on.
6. Pour the sawdust into the bottom of the smoker. Lay the fish on the grill so that the carcasses do not touch each other.
7. Cover the smoker and place over medium heat.
8. Open the lid after 10 minutes. and release smoke from the device (this will relieve the fish of bitterness).
9. Re-cover and wait another 10 minutes. Now the carp is ready! Remove the smoker from the fire and take out the fish.

Variation with mustard

Take:

• 1 hourl. mustard seeds;
• 2 kg fresh carp;
• 50 g coarse s alt;
• 1 tsp coarsely ground black pepper.

Cook this dish like this:

1. Gut the carp, remove the scales, separate the head and cut in half along the spine so that you get two fillets with ribs.
2. Dissolve the s alt in water (1 l), fill the carp so that the brine completely covers it, and send it to the refrigerator for a day.
3. Next, remove the fish and dip with a napkin.
4. Dip wet fish in pepper, then in mustard seeds, and again in pepper. The amount of spices depends on your preference.
5. Place the fish skin side down on the grill and smoke for 15-25 minutes. depending on its size at 80-90 °С.

In the smokehouse on the stove

Today, a large number of variations of smokehouses have appeared that can be used both on the street and in the kitchen. The design of these devices is quite simple. Wood chips are laid at the bottom of the steel box. It can be apple, alder, cherry, juniper and other types of wood that do not emit resin when burned.

Then a tray is installed for the dripping fat, and products prepared for smoking are placed on top of the grates. All this is covered with a lid, and special grooves around the perimeter of the lid are filled with water (“water lock”), which prevents smoke from escaping.

For heating, the device is installed on an electric or gas stove. When smoke appears in a special gap in the lid, they start counting the smoking time.

Ifthe process is implemented in the apartment, then a hose is put on this clearance, which is led out into the hood or an open window. The hose is not used in nature.

You can also build a smokehouse from improvised materials. Craftsmen for this use large pots or buckets, cast-iron cauldrons. You can smoke a couple of fish according to the same principle even on a simple cast-iron skillet!

For cold smoking, you can also buy special devices. But they are much more expensive and are only used outdoors. That is why cold smoking is less popular among smoky food lovers.