If you are a fan of smoked fish, then do not hurry to go to the market for the next portion. Products on the counters are not always distinguished by the freshness and compliance with the manufacturing technology. To try the guaranteed delicious and fresh fish, you only need to know how to smoke fish at home. After all, it is not at all difficult. Consider the most popular recipes.
Cold smoked mackerel
For the preparation of fragrant mackerel, the following ingredients will be needed:
- fresh mackerel, 2 pcs;
- smoke liquid, 100 ml;
- lukova husk, 2-3 handstone;
- bay leaf, 2 pieces;
- sugar;
- salt.
Knowing, at home, from these ingredients you can get a wonderful fragrant mackerel. So, the onion husk must be thoroughly rinsed and pour water. Add sugar and salt, leave up to boiling. The decoction should boil about 20 minutes. Then it is necessary to strain it, add liquid smoke, bay leaf and leave with a dense closed with a lid for half an hour so that the decoction is fill. After the expiration of the specified time, we get and fold into the pan prepared to the scumbers. It should be cooled at room temperature, and then send cooling to the fridge for two days. In this case, it must be remembered that the mackerel should be periodically turned over for the uniform distribution of the marinade. Two days later, the appetizing and delicious fish is ready.
How to smoke fish at home?
The previous version was a simplified version of the preparation of smoked mackerel, the so-called. Cold at home. However, if you are a fan of hot smoked, it is not an obstacle to the preparation of such a fish at home. It will only be necessary to build a smokehouse, the basis of which can serve as a metal barrel. In addition, smoking is impossible without sawdust. Experienced masters who know how to smoke fish at home, advise the use of any sawdust besides conifer, since fragrant resin is released. The best option is chippers from birch or alder. Fish for such smoking can be used any, your taste. So, hot smoking at home involves the presence of the following ingredients:
- a fish;
- sawdust;
- seasoning for pickling fish;
- salt;
- pepper fragrant;
- bay leaf.
So, the fish must be cleaned thoroughly and in order to pick up in the season. In the smoke, pour out sawdust and place the fish on a special lattice. Small fish can be smoked entirely, not even giving up. Large can be pre-fill with spiced greenery. Bonfire boned under the smokehouse and carefully follow the temperature. So, at first, the fish should be dried at a small temperature, and then smoke directly. Temperature in the smoke should be checked quite easily - you need to drop the water on the lid. If boiled - it means the heat is big and it is worth a little lower temperature. The smoking process can take from 40 minutes to several hours, depending on the size of the fish and heat in the smokehouse. At first, it will be necessary to remove the fish and periodically try it, but then when you already remember well, how to smoke fish at home, everything will be much easier and faster.
Bon Appetit!
