Hot smoked bream: cooking features and recipes

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

Hot-smoked bream is a dish loved by many, especially those who love to relax in nature. Traditionally, such food is prepared in summer and spring at summer cottages, fishing or just outside a stuffy apartment. This article will provide recipes for hot smoked bream.

Smoker Recipe

Let's consider the first recipe using the smoker technique. Hot smoked bream is very tender and fragrant.

What do you need?

Of course, in addition to the products themselves, we need a smokehouse. You can use portable. And also we need a place where we will put this smokehouse, more precisely, on what. For example, a brazier or a makeshift structure in which you can make a fire is suitable.

Products:

• The bream itself, its quantity is not so important.
• S alt and spices for fish. Here it is worth saying that spices can be any. It all depends on the taste of the fish, if it is quite saturated, then spices can be taken more fragrant. But if the fish has a mild taste, thenyou need to understand that strongly spicy seasonings will drown it out completely.
• And the most important thing is wood chips. Chips can be bought or collected by yourself. They can belong to various types of wood, but not conifers. Common species: cherry, fig, alder, plum.

Well, that's all, now let's see how to smoke hot smoked bream.

Cooking process

Cooking will be described for your convenience in the format of step-by-step instructions. This option is pretty fast and won't take long.

Step 1. Naturally, before cooking, you need to clean the fish, pull out its giblets and rinse well. After drying a little, the fish should not be wet.

Step 2. The number of wood chips used depends on the number of fish. For a guide to three medium fish, you need to use half the chips. Too much is not needed, spoil the product. Pour the chips with water and let them stand for about 30 minutes. This is necessary so that hot smoke comes out of the chips, but not cinder.

Step 3. We take our fish and generously rub with cooked spices on all sides, including the inside.

Step 4. Spread the chips evenly on the bottom of the smokehouse, then install the grate itself directly and lay the fish carcasses on the grate. After that, close the smokehouse with a lid.

Step 5. We take our smokehouse and carry it to the fire. At first, the fire should be more active, but as the fish cooks, it should become smaller.

Step 6. Cooking time should be noted afteryou will notice smoke coming out from under the cover. For bream, about 15 minutes will be enough. You can check by opening the lid and pulling out the dorsal fin or a piece of meat. The meat should be white, but not transparent. Don't keep the fish for very long, if it turns black, meaning it will be almost impossible.

Step 7. Golden-colored fish should be served cold. It is in this case that the taste qualities of hot-smoked bream are felt most clearly. Additionally, you can decorate the dish with herbs or vegetables to your liking.

Recipe for Russian oven

Another method of hot smoking bream at home is offered. This is an old way of smoking in a Russian oven. Let's go straight to the cooking method, since the ingredients do not differ much from the previous recipe.

Step 1. Clean the fish from offal and remove the scaly coating, wash.

Step 2. S alt the bream well and leave to soak for a day. After the expiration of the daily time, the fish must be wiped.

Step 3. Pierce the fish with wood chips and place on the wire rack.

Step 4. We heat the stove with wood with resin content, and next we put the prepared grate with fish.

Step 5. Do not close the damper at the stove completely, leave a small crack at the bottom, then the smoke will go out into the chimney, and at the same time it will smoke the fish.

Step 6. After waiting for the golden color on one side, turn the bream over and smoke it on the other. After that, you can take it out and serve it on the table.

Smoking on a tray with straw

Hereit is suggested to use a baking sheet covered with straw. The straw should be slightly damp so that it does not blaze, but smolder. The fish should be well s alted, laid on top of the straw.

Of course, after that you need to put the pan directly on the fire, which should be of medium intensity. Due to the heating moment, the straw will begin to smoke and saturate the bream with its aroma. Thus, the bream will be both smoked and baked.

The only thing worth noting is that there should be enough straw. If the fish is large, then more, if it is small, then less.

How to smoke fish in an apartment?

If it so happened that you have no stove, no barbecues or just a smokehouse, then you can cook hot smoked bream right in the oven! Perhaps you are now thinking about "liquid smoke"? No. Today we are not talking about him, and in general this is not a very he althy substance.

We are for a he althy lifestyle, and therefore we will smoke bream on natural chips. To the great joy of city dwellers, large shopping centers can offer us a package of "Home Smoker" or "Express Smoker". This is a wonderful set in which you will find not just a bag, but also the chips themselves.

How to cook?

Everything is fast and nowhere easier, so it is suitable even for those who are not very good and like to mess around in the kitchen for a long time. Step by step cooking:

• Step 1. You need a fully prepared bream. There's nothing new here. We clean, wash, wipe dry, s alt abundantly (especiallyinside). You can add pepper and other spices if you like. In general, the carcass is ready.
• Step 2. We take our package and pour the chips that come in the set into it. Put the longer side on a baking sheet in the oven (the side that is shorter should play the role of a “visor”). The chips themselves are evenly distributed along the “lying” side of the package.
• Step 3. There is a separate piece of foil in the kit, so they need to cover the chips and only after that put our bream on the surface of the chips covered with foil.

• Step 4. We set about 300 degrees and wait a little less than an hour. Of course, you need to check the fish periodically and generally focus on the power of your oven.
• Step 5. The golden-colored fish can be taken out and served!

Separate advice for those who do not have huge supermarkets in the city or simply did not find this package in them. Everything can be done at home from ordinary foil. The same package. And the wood chips can be found in the forest on their own.

Conclusion

As you can see, you can cook hot smoked bream almost everywhere and in almost any conditions. It would be a wish!