Hot smoked fish: a recipe for a delicious and fragrant dish

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

Hot smoked fish, the recipe of which we will consider below, is a kind of heat treatment of a sea or river product that improves its taste, as well as its durability for further storage. It is worth noting that such a dish can be cooked both in a special smokehouse and in a kitchen device called a pressure cooker. Today we will look at both options: outdoors and at home.

Hot smoked fish: a recipe for cooking a delicacy in a special smokehouse

Required ingredients:

• coarse iodized s alt - optional;
• frozen mackerel - 3 large pieces;
• granulated sugar - 1 large spoon.

Main product processing

Hot smoked fish, the recipe of which is extremely simple, involves the use of any kind of product. It can be greenling, and carp, and pike, etc. However, we decided to take 3 large fresh-frozen and fatty mackerels. They need to be washed well (right in frozen form), cleaned of the insides, and freed from the head, fins and tail.

Pre-marinate fish

After the mackerel is fully processed, it should be coated on all sides with coarse iodized s alt and a small amount of granulated sugar. In order for the fish to be saturated with spices, it is recommended to cover it and leave it to marinate for 7-8 hours. After the time has elapsed, you can safely proceed to its heat treatment.

Before smoking hot-smoked fish, special equipment and sawdust should be prepared. Thus, it is required to lay out birch, oak or other sawdust in the smokehouse, and install a grate on top. Next, you need to lay out the pickled mackerel on the grid, but so that the fish do not touch each other. After that, the smokehouse should be covered with a lid, and a fire should be lit under it.

This delicacy is prepared outdoors from 20 to 50 minutes (depending on the size and type of the main product). Also, the readiness of mackerel can be determined by the dry and fragrant smoke that begins to fall from the smokehouse. In this case, the fish should be completely covered with a golden tea color.

Hot smoked fish: pressure cooker recipe

Required ingredients:

• coarse iodized s alt - optional;
• frozen mackerel - 2 small pieces.

Fish processing

Hot smoked fish, the recipe of which involves the use of a pressure cooker, is done in the same way as withthe help of a smoker. To do this, the mackerel should also be saturated with s alt, and then put alder sawdust on the bottom of the kitchen utensils, put a net on them and place the fish product on it. Next, the pressure cooker needs to be kept over a strong fire for 17-20 minutes, and then removed from the stove. The fish must be kept in the bowl until it cools completely.

Proper serving

Smoked mackerel should be served chilled for dinner only, and together with round boiled potatoes, greens, wheat bread and onions, cut into half rings.