Smoking carp. Hot smoked fish at home: features and recommendations

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

Smoking carp by hot smoking is one of the most popular cooking methods. The result is an appetizing golden brown fish with a unique taste and pleasant aroma.

What is useful crucian carp

So, next we will discuss how to cook hot smoked crucian carp. The recipe is quite simple. You can cook delicious fish even at home. However, not everyone knows how crucian is useful. The properties of such a product were known in ancient Russia. Only river fish was served at the table during feasts.

It is worth noting that there are a lot of proteins in crucian carp, which are useful for those who regularly resort to strict diets. Freshwater fish contains amino acids. The calcium contained in this protein is well absorbed and allows you to strengthen nails and bones.

After hot-smoking crucian carp, all the useful properties of the fish are preserved. Therefore, this product is distributed not only in our country, but also abroad. Even with such heat treatment, the fish has a low calorie content. It can be introduced into the diet of those who are on a diet andtrying to get rid of extra pounds. Also, crucian carp contains a large amount of vitamins E and A, which support the body, protecting it from infections and reducing the risk of developing cancer.

Smoking Methods

Smoking crucian carp by hot smoking is not the only method of its preparation. There is also a cold way. However, the latter method is rarely used, since in order to preserve the useful properties of the product, compliance with all the rules of technology is required.

There is a third option - liquid smoke treatment. This method is suitable for owners of multicookers. In this case, the fish is treated with liquid smoke and cooked for half an hour in the “Baking” mode. To give crucians a golden hue, onion peel or tea leaves are used.

Hot smoked carp: recipe

This method of cooking river slave is considered the easiest. To smoke crucian carp, you will need:

• 3 kg fresh fish;
• 200 g coarse s alt;
• ground black pepper.

Before you start cooking, crucians should be prepared.

How to clean fish

So, how to smoke hot-smoked crucian carp? To begin with, it is worth gutting the carcasses. To do this, it is necessary to make an incision on the abdomen, without cutting about 5 millimeters to the end of the belly and head. If this is not done, the fish may fall off the hook as a result of intense heat. It is also required to preserve all the juices formedduring heat treatment.

It is recommended to only gut the fish. There is no need to clean. Scales, tail, fins and head should be left.

After the crucians are gutted, they must be thoroughly washed under running water, and then shifted cut down into a colander. This will remove the liquid completely.

Rubbing and drying

In order for crucian carp to be successfully smoked (hot smoked), it is necessary to prepare the fish well. Gutted carcasses should be rubbed with black pepper and s alt inside and out. Don't forget the gills. Many people are afraid to s alt the fish. But this is impossible, since crucian carp will take exactly as much as they need.

After that, the fish should be placed in the solution. To prepare it, it is necessary to dilute 6 tablespoons of coarse s alt in three liters of water. Prepared carcasses should be placed in a deep saucepan and pour with a solution. Finally, sprinkle everything with s alt. Now crucians should be covered with oppression and placed in the cold for two hours. During this time, the fish will be well s alted.

Ready crucians must be removed from the pan and washed. This will remove excess s alt. You need to rinse the gills, as well as the carcasses themselves inside and out. Dry the fish before smoking. To do this, the carcasses must be hung for an hour in the fresh air, be sure to cover with gauze.

Preparing the smokehouse

To make delicious hot-smoked crucian carp at home, you should properly prepare the smokehouse. All elements must be clean. On thethe bottom must be laid out a layer of sawdust. For the preparation of carp, it is better to use alder. It is also worth putting some cherry branches.

It is recommended to put a pallet on top of the sawdust. The fat secreted by the carcasses of the fish during the cooking process will drain into it.

Installing the structure

So, how to smoke hot-smoked crucian carp? When everything is prepared, the carcasses should be blotted with napkins, and then laid out on a wire rack so that the cuts are at the top. After that, the fish can be placed on the smokehouse and tightly closed with a lid. The main thing is that there are no holes. If the lid comes off, then it is worth pressing it with bricks or a stone. The smoker must be hermetically sealed.

The device should be placed on the grill or on bricks. Under the smokehouse it is necessary to make a fire. For this, you can use both coals and firewood.

Cooking process

The flame under the structure should be kept low. Otherwise, the fish may burn. After some time, the sawdust in the smokehouse will begin to char. As a result, woody fragrant smoke will begin to stand out. Its appearance indicates the smoking process. The cooking time of the fish depends on the size of the carcasses. The whole process usually takes 20 to 40 minutes.

At the end of cooking, remove the smoker from the heat and remove the lid from it. After that, you should wait until everything cools down. It is not recommended to shoot crucians hot, as the carcasses will simply fall apart. Let them stay on the grid for 15minutes. After the specified time, crucian carp can be carefully removed on a dish and served at the table. It is recommended to store such fish in the refrigerator.

Tricks of the trade

If there is no smokehouse at hand, then you can use a Russian stove to cook fish. In this case, the carcasses are hung inside the chimney. While the oven is heating, the fish is being smoked. The most important thing is to choose the right height. Otherwise, the fish may burn or not be smoked.

For the preparation of crucian carp, do not use sawdust from coniferous trees. Such material emits resin. Sawdust must be from deciduous trees, dry, without bark, fungus and mold.