Note to the cook: how to smoke fish at home

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

Smoked fish is an unsurpassed delicacy and a product that increases appetite. Already at the mere mention of this dish, saliva flows. Of course, you should not get carried away with smoked products, but occasionally you can treat yourself to a delicious delicacy, especially if it is prepared with your own hands. A few tips on how to smoke fish at home will help you get delicious and high-quality dishes.

Heat treatment of fish by smoking can be done in two main ways: cold and hot. With a cold smoking method, it will take at least five days to fully cook the fish. Hot smoking is much faster - in just a few hours.

This material is devoted to the question of how to smoke fish at home in a hot way, because. he is more popular.

First you need to properly prepare the fish. So, if you plan to cook smoked fish with a margin, i.e. it is supposed that it will be stored for some time, then it must be gutted and s alted beforehand. For a kilogram of prepared product, 65 grams of s alt will be required. Large fish are kept in brine for about three days, and small ones can be s alted for a day. Before smoking, it is washed and rubbed with spices.

If a small amount of the product is being prepared, then before smoking the fish at home, you can simply s alt it to taste, rub it with spices (optional), and then start the smoking process.

And now it's worth talking directly about smokehouses. Have you got this miracle device yet? Then you need advice on how to make a homemade smokehouse. It should be noted that there is nothing complicated about this, because. its design is quite simple. It includes a smoking chamber and a hearth, which is a source of smoke.

You will need a small rectangular or round metal container about half a meter high (for example, a bucket). Juniper or alder sawdust must be poured onto the bottom of the smokehouse (the layer height is about 10 cm), and a tray is installed above the sawdust (juice and fat will drain onto it during the smoking process). The lid should be slightly larger than the container. Hooks are attached to it for hanging fish. A hole is made in the middle of the lid, and into ita heat-resistant tube is inserted through which smoke will be removed. We put the structure on a small fire - and that's it! The question of how to smoke fish at home has been resolved.

Such a mini-smoker allows you to quickly (in 1-1, 5 hours) get the finished hot smoked product. It can be used to smoke not only fish, but also meat products, as well as fruits.

Smoked meat products are no less popular than fish. Therefore, let's talk a little about how to smoke meat in a smokehouse. The process is similar to the above, and the preliminary preparation is almost the same. Pieces of poultry or meat are soaked for several days in a s alt solution, which will need to be changed several times. After that, the meat is washed, dried and rubbed with spices. The size of the prepared pieces affect the duration of smoking. The larger the piece, the longer it will naturally take to cook it.