Smoked fish - one more beautiful dish for a large company in the fresh air, not inferior to kebabs. Which fish is better to choose for smoking, what methods exist than cold smoking is different from hot and it is possible to cook smoked fish in the home oven - the answers to these and other questions in the TV channel "360".

Cold smoking or hot?

Hot smoking is the most optimal way for home cooking. It implies thermal processing of fish at temperatures above 70 degrees. It will be ready in about 40-50 minutes, and eat it better or the next day.

Cold smoking - the process is much more laborious: the fish can prepare from two days before the week at a temperature of from 28 to 50 degrees, but the storage period is much longer - up to several weeks.

What fish is suitable for smoking

Red fish universal. Salmon, Trout, Gorbow, Keta, Narki are perfect for smoking. If you prefer white - choose a lean or very fat, for example, an eel, a scumbers, a thermal, cod, bream or seven. For a cold processing method, Ideal Vobla, Kefal or, for example, Omul.

Useful advice

Choose the fish of the same size, place them in the smokehouse such a goiter so that they do not come into contact with each other.
Do not use the sawdust of coniferous trees to smoke fish - it will give bitterness. Optimal Olha, Maple, Beech, Iva, Juniper. Apple tree sawdust, pear, oak and birch are well fit.
To smash and clean the fish from the indoors and soak in the salt solution for several hours, and after dry.
Do not open the smokehouse immediately after cooking fish: let it cool.

How to prepare and smoke fish

Fish before smoking can be simply soaked in salt solution, and you can pick up: the classic version of the marinade for smoked fish is the Tuzluk brine:

Ingredients

Bay leaf - 5-6 pcs;
Garlic - 4 teeth;
Sage, thyme and rosemary to taste;
Sugar, cinnamon and pepper - 1 tbsp. spoon;
Lemon - 2 pcs.;
Orange - 1 pc.;
Onions - 3 pcs.

Recipe

1. Onions, orange and lemon are cut in large, put in water and bring to a boil.

2. Add spices.

3. To determine the correct amount of salt, it is believed that it is possible to put raw potatoes in a boiling brine and start to pour salt. Potatoes will pop up when the salt will be sufficient.

4. Cook marinade for another 10 minutes.

Already trained fish need to fill over the brine and leave to pick up for 12 hours.

For the smoking of fish in nature, the option of hot smoked is optimated, and in this case it is not necessary without smoking - a special apparatus or a metal box, which is placed right on the grill or a fire.

First, in the smoke, lay the sawdust, then the prepared fish neatly placing on the grille and closed. After that, we put on the barbell or in the fire and prepare about 40-50 minutes depending on the size of the fish before the appearance of a delicious smell. By readiness, the smoke is better not to open, but give it to cool down: this additionally allow the fish to be impregnated with aroma.

How to smoke fish at home

Ingredients

Fish - 2 pieces of medium sized;
Black leaf tea - 30 grams;
Sugar - 3 tbsp. l;
Salt - 2 tbsp. l;
Rice - 100 grams;
Cinnamon - 1 tsp;
Soy sauce.

Recipe

1. Fit fish with salt and sugar, clean the fridge for the night.

2. Rinse, dry and pour the soy sauce for 1 hour.

3. Mix rice with tea, cinnamon and sugar.

4. We take a frying pan with a thick bottom and put on the bottom of the foil. Pour rice with tea. Top put the lattice.

5. Heat the frying pan on high heat for 5 minutes. Then the fire we reduce and lay out the fish on the grille.

4. Close the lid and save 15 minutes. Then we turn over and save for another 15 minutes.

Bon Appetit!

360TV.ru.

Selection and steps of carcass preparation

One of the most popular objects of discussion relating to the smoking process remains the question of which fish is better to smoke in the smokehouse. The opinion of specialists about this is definitely. In the process of choosing fish, its ghythlicness is served by the main criteria and, of course, freshness. The species activity of great importance does not have.

It can be like a river (carp, perch, pike perch, lin) and sea (tuna, thermal, mackerel) Fish.

In order for the final product to acquire the expected taste and aroma, it is necessary to prepare it competently. This process is not particularly difficult and consists of three consistently performed steps.

Stage First: Processing. Modern cooking offers two possible processing options: with loss and without it. And that and the other have their adherents and opponents. The first believe that the non-folding fish turns out to be juicy, the second does not suit a small mustard appearing in taste. But taste addiction is a personal matter of everyone.

The main requirement at this stage is to sort the product in size. In one bookmark there must be approximately equal carcasses. This depends on the simultaneity of their preparation.

Only large and medium fish are subject to cutting. She removes the gills and insides, in very large individuals - the head. In addition, very large carcasses are separated onto a baluster or cut into steaks.

Stage Second: Tolero. This operation can also be performed in two different ways: dry, providing for rubbing fish carcasses with coarse-grained salt, and wet, assumes soaking fish in a water-salt solution. It is important to avoid using iodized salt, since its use gives the end product an unpleasant flavor. The duration of the salting varies depending on the size of the blanks. So, the time of staying in brine of large fish is limited to 150 minutes, moderate - 120, and the little things are enough 60-90 minutes. And no cargo, since he deforms the carcass.

Stage Three: Drying. After the workpiece has been sufficient enough, they must be thoroughly rinsed in clean, preferably running water and sound well. Furious carcasses abundantly lubricate with sunflower oil. In order to deliciously smoke fish at home, it takes exceptionally sunflower oil. Any other (linen, corn, rapeseed, etc.) worsens the taste and fragrance of the final product.

How to smoke fish

Before the story about how to smoke fish in the smokehouse, it is necessary to find out what, in fact, it should be. As a rule, it is a rectangular box with a lid, made of stainless steel, with one or more removable lattices inside. The height of the smoke rarely exceeds 50 cm, and this ensures the simultaneity of cooking the smoking product. The lid should close the box quite tightly, eliminating the likelihood of air inwards. Otherwise, the inflow of oxygen will provoke fire and, as a result, the product will simply burn.

The presence of convenient handles will significantly simplify the operation of the smokehouse and will prevent the possibility of household injuries in the form of burns.

Maintenance of smokehouse is extremely simple and consists in its careful and timely cleaning from Nagara and accumulation of resins.

Fuel selection

An ideal fuel for smoking any kinds of fish is olhu, and with its absence - juniper. It is these breeds of wood provide a unique taste and fragrance of the finished fish product.

Nevertheless, this does not mean that other types of trees are absolutely unsuitable as fuel. It is quite acceptable to use oak, hazel, apple tree or pear. There is no prohibition and on birch, ash or a young hol.

The optimal state of wood fuel intended for the smoking process is - sawdust, ships or chips. It is allowed to use branches, but with one essential limitation: they should not be bark. The resin present in it will definitely spoil the fish. By the way, for the same reason in smoke, it is strictly forbidden to apply wood of coniferous species of trees. Immediately before filling the fuel in the smoke, it is slightly moistened.

Laying and smoking

The fish carcasses prepared and lubricated oil should be put on the lubricated lattices in such a way that they do not come into contact with them or with the walls of the smokehouse. Removal and supporting fire, it is necessary to control the beginning of the appearance from under the lid of saturated white smoke. In this mode, the carcasses dig about 8-10 minutes, after which the intensity of burning should be reduced. On low heat, the smoking process continues for another 40-60 minutes, depending on the number and size of the product. The visual sign of the readiness of the contents of the smoke is the golden color of the cooked delicacy.

Newcomers, studying advice on how to properly smoke fish, should remember one mandatory condition - never lift the cap of the heated smoke box. You can check the resultable result only after a complete cooling of the smokehouse.

Hot smoking

The vast majority knows perfectly and distinguishes the taste characteristics of the product prepared by the methods of hot or cold smoking. But not everyone knows about the peculiarities of the process occurring when the fish is smoked in the smoking smokehouse.

These features are higher temperatures (up to 120 c) and significantly less cooking time.

For comparison, the temperature of the smoke used in the cold smoking process should not exceed 30 C, and temporary costs can be up to several days. That is why the sheltering of hot smoked carcasses is much smaller - a maximum of three days.

ribalka.guru.

Those who love smoked, created at home, we suggest familiarizing yourself with the technology of smoking river and sea fish. We will hold a master class on the preparation of large and small carcasses with a hot way and let us dwell on each of the stages.

Choose fish.

The hot smoke in the smoke dies fat, it flows into the pallet or sawdust and can heal, spoiling the taste and fragrance of the finished product. In addition, too fat fish in the cooking process loses juiciness. For hot smoking, we recommend choosing low-fat varieties of fish, they can be both river and sea. Pike, carp, pike perch, eel, mackerel, Salaka, Mois, Cod, Marine Okrug, Red Fish. It is important that carcasses for smoking have an approximate one size.

Install the temperature.

Hot smoked occurs at a temperature of 80 ° -150 ° C. The level depends on the size of the fish and the method of its cutting. The smaller the carcass, the lower the temperature regime. Modern equipment allows you to adjust the level of thermal processing in the cooking process. For the first 30-40 minutes, let the installation work more intensively. When the product comes to the half-preparation stage, it is desirable to reduce the temperature of several dozen degrees.

Determine the duration of cooking.

Fish smokes with a hot way from 30 minutes to 3-4 hours. If the carcasses are small or separated into pieces, and the equipment is not loaded under the string, usually enough hours. We advise you to navigate the color of smoke and the appearance of the fish. If smoke became white, and the carcasses acquired a golden brown color, we can talk about the preparedness of the dish.

Storage conditions.

Hot smoked fish is kept in the refrigerator 3-4 days. On the table, it quickly flies, after 10-12 hours, the use is fraught with serious poisoning.

Cutting a carcass.

Fish large size must be stolen, removing all the contents of the abdominal cavity. If this is not done, the finished product will be patched. Rinse the carcass in running water. Large individuals we recommend cutting along the ridge and lay in the singing in the same plane. When the carcass is too big, and the spin is thick, you can make longitudinal cuts. The gills are not necessary to delete, although many cooks get rid of them.

Soldering.

Salt is better to use large grinding. The ideal proportion is 1 tbsp. l. per 1 kg. fish. You can cook either brine, or simply rub the shaved carcasses with salt. The first option is more preferable. Large individuals salt 2-3 days, small - from 12 to 24 hours. If the fish froze, it is desirable to hold it in salt at least 3 days. To get a pleasant aroma, brighter and rich taste, we recommend adding spices and spices in the salt solution. Pre-hide them with boiling water to strengthen the taste. Spices can be a different - fragrant pepper, thyme, cumin, dill, nutmeg, etc. Spices can be added to the container with vegetable oil and put it on the bottom of the smokehouse.

Removal of excess salts.

If you see that the fish is saved, leave it for a while in the container with low-trimmed water. As soon as the carcasses begin to pop up, you got rid of surplus salt.

Firmware and strapping.

Wipe the fish with a dry cloth, position or impose. Taking into account the design and dimensions of the smokehouse, hang sistened on the rail or spread the carcass on the grille. Close the equipment and place it on fire.

Smoking.

Initially, install a high temperature (110 ° -150 ° C), after an hour of proprietary, the preparation intensity is reduced (80 ° -100 ° C) and start the process of smoking itself. There is another important point that you should not forget about: 30 minutes after the start of cooking, you need to open the shock lid and release steam. This process is called a drowsh. The surface of the carcass should be dry, after which the smoke chamber should be closed. Drying prevents softening fish and allows it to preserve a beautiful shape.

Check availability.

Easy to test carcass preparedness with a thin wooden stick in the ridge area. The meat should be soft, without blood, freely separated from the dice, a golden brown crust will appear on the surface.

Cutting a carcass.

Fish if its weight does not exceed 300-400 gr., It is not worth giving out. Gorky taste in the process of smoking will not appear, since the contents of the stomach will not spread and will not spoil the product. It is not worth getting rid of the scales, they will protect the carcasses from the soot and soot, and after readiness it is easy to remove.

Soldering and removal of surplus salts.

The amount of salt for small and large fish is not different - 1 tbsp. l. per 1 kg. You can rub the carcasses or soak them in the salt solution. For salting, enough 12-24 hours, then fish we recommend rinse in running water.

Smoking.

Small fish are prepared at a temperature of 110 ° C for about 40 minutes. Another 20 minutes, it is desirable to smoke carcasses with abundant smoke, it is possible to increase its intensity by sprinkling almost burned wood ash. This process gives smoked fish saturated golden color.

Check availability.

The readiness of the product is evidenced by the fact that the meat is easily separated from the bone. Pay attention to the dorsal fin, if it is easily removed, and the meat at its base is white, the fish can be extracted from smoking and serve on the table.

We hope that the Koptim.BY practical advice will allow you to prepare delicious hot smoking fish. Follow our recommendations and enjoy a wonderful dish, having gathered for a large table of relatives and friends.

Bon Appetit!

koptim.BY.

Cold or hot?

Even far from the food industry, the manroom knows that there are two main ways of smoking: cold and hot. In most cases, smoked fish at home in the smokehouse is processed by a hot smoke at a temperature of from + 45 ° C to 150 ° C. There are several reasons for this choice:

A simple technology for preparing and cooking a product.
Minimum set of equipment. You can purchase a metal box in almost any hozmag, and firewood and handful of sawdust is not a problem.
The short preparation process, the procedure lasts from 40 minutes to 2 hours.

Of all the above, we summarize: For home, the processing of fish products hot smoke-air mixture is the best option. The finished dish is better to eat or the next day.

A cold way is much more labor. Fish can prepare in a period of up to several days at a temperature of smoke to 50 ° C, which requires additional equipment. But the shelf life of such products is quite impressive - up to several weeks.

Weiently: What fish will be better for hot smoked in smoking on fire

Serious thermal loads with such technology can destroy the surface layer of the product if the scales are not sufficiently dense. This situation is not only able to spoil the appearance of the fish, but also significantly worsening its taste. Therefore, it is important to choose fish products in advance with strong scales. From representatives of the river fauna are ideal:

Perch.
Zander.
Burbot.
Acne.
Harry.

Now the second question: Marine fish for smoking in smokehouse and which is better suitable for processing hot smoke? To make a tasty and high-quality product enough to pay attention to the following breeds:

Cod.
Moya.
Halibut.
Mackerel.
Sea bass.

If you already baked mackerel with potatoes, you know the taste of this fish. It is almost universal - it has high taste in any culinary recipes.

Some simple rules

Needless to say that you only have a fresh product, it knows any hostess. Frozen fish should be with a direct torso, without bends. In addition, a few more tips:

Buying a fish of about one size.
Before the process of smoking, fish carcasses should be cleaned of the internships, wash and salted in an aqueous solution.
Fresh-frozen products are deflated in water tanks that need to be changed when it is reached with a temperature of 20 ° C. As an option - defrosting in air with the same temperature.

What kind of chips is used in the smoke chamber

Sawdust, without which at home in the smoke will not work any smoked fish - this is an important factor and the main component of technology. The seams are used only from dry trees, material from living wood will give a lot of carcinogenic resin and tar. Actually, the problem is not such a problem in the suburbs.

The best choice, which is fully justified by practice:

Alder.
Pear.
Plum.
Cherry.
Apple tree.

As a rule, an excellent result shows a mixture of fruit and olhovy sawdust. When complying with equal proportions, the fish will receive a pleasant golden shade, and the aroma will be attended by high-quality despicable wine. Add diversions to an aromatic palette will help a pinch of the shell from cedar nuts or pair of juniper branches.

How many sawdust need to be downloaded to the smoke cabinet

Well, first of all it depends on the volume of the cabinet itself and the amount of product laid in it. There is a simple rule - for every three kilos of fish or every 40 liters of smokehouse is used one handful of chips. The exceptions are soma and pike: for the first sawdust you need a third less, and for the second - as much more.

Experienced cooks, who know, what kind of chips is suitable for smoking the fish, it is recommended to additionally execute another simple operation. It lies in wetting of sawdust to reduce the level of resin in the smoke-air mixture. Water can be pouring directly on the chip in the chamber or add to the polyethylene package. Smoke from the lower layers will be seamless through moistened top, and filter off from harmful impurities.

For some reason, some beginner "smokers" ignore proven practice information using a large amount of chips. And in vain, because the handstone is enough for the production of smoke the first 15-20 minutes. This is enough so that the fishing is soaked in a specific aroma and acquired an appetizing golden color. Exceeding the norm of laying wood chips in the end turns around not only by the bitterness of the product, but also can harm health.

How to make smoked fish in a hot-type smoked fish

Fish semi-finished products are pre-prepared for processing, while takes into account its appearance, variety and size. It will not hurt to draw attention to fatty and weight. For example, there is no need to gut a trifle.

Cleaning

Unclosed fish can after processing smoke a little bitten, so usually the insides with a dark film on the ribs and the gills are removed. Here are some recommendations about the preparation:

It is not necessary to waste a trifle weighing up to 400 g. A bream or carp weighing up to 700 g also smoked entirely.
The middle journal weighing from 1 to 3 kg can not be brought from scales and leave the head. It is worth saying that the scaly is even undesirable because it will protect the meat from the soot.
Large carcasses will always break and cry, for which they are separated along the back. The spine and the fin do not delete.
The same sideways, chopped across and vertically to the spine.

How to escape the fish

Fish products of different sizes and types need separately. Carcasses up to 500 g is enough to graze from the top of the salt and sprinkle it from the inside. This required process is made 30-60 minutes before processing smoke, quite enough time for catering. The billet is placed on the bottom shelf of the refrigerator. IMPORTANT - SOLLY ROOMS MUST AGAINST CHAUTION.

In order to smoke at home, the fish in the hot smoking is not quickly disappeared, the saline smallers are put under the oppression. It will prevent the formation of gas bubbles in which putrid bacteria may appear.

Large copies salt longer. Approximately for each kilogram you need to add 1.5-2 hours. In the refrigeration cabinet, such a fishing can be flew away, two, after which it will have to rinse. The level of salinity of the product is a matter of taste, not every silent smallest smoked smoked smoking.

Pickling

It is also practiced soaking products in salt solution or marination. Traditional marinade recipe on a liter of water:

- Bay leaf - 4-6 pcs.
- Onions - 1 pc.
- Salt - 2 tbsp. spoons.
- Ground pepper - 1 h. Spoon.
- Sugar - 1 h. Spoon.
- Thyme, sage - to taste.

If you already know how to smoke the steering wheelThe preparation procedure for making marinade is already familiar to you. It is almost completely identical. Water is adjusted to a boil, after which they are solid and add the other components of the marinade. Boil another 5-7 minutes, cool. Put fish into a liquid for 12-14 hours.

Brine

Here everything is simple - the mixture is prepared according to the scheme 1: 5. For example, 1 kg of large grinding salts are used on 5 liters of water. The ambassador lasts 1.5-2 days, the duration depends on its own preferences.

Properly spent ambassador is a guarantee of successful smoking. It should be uniform, blood should not be present in any form.

Drying

Collible and washed fishing semi-finished products need to be hung for an hour or two in a ventilated place for drying. Thus, a large cycle of ripening product will be fully fulfilled, the smell of raw meat will disappear, a pleasant aroma and taste that is characteristic of finished products will appear.

How to smoke fish

I learned what kind of fish is suitable for hot smoked in a household smoking house, sat down, dried. The last stage remained, consisting of several transitions:

Put on the bottom of the sawdust chamber, place fish carcasses on the grid or on the rods, close the lid tightly.
Divide the fire under the smokehouse, in the first stage, the flame must be solid to cause a sharp decline in sawdust and the influx of pure smoke to the product.
As soon as the upper hole or from under the cover fell, the firewood immediately needs to scatter so that the fire is weak. Even the best results will show a fire, brought to the coal stage "for kebab".
After 20 minutes from the beginning of the process, open the lid and release extra couples and smoke. Fragrance of fish from this will not suffer, but will only be more sophisticated.
Close the lid of the smoke chamber and give to chasing the smokehouse on a slow-half-and-and-half fire.

After cooking a snack, she needs to get cool and stand out. Only it will be a twirled, strong and fragrant. Various additives will help to expand the taste palette. For example, the amazing result will give two slices of lemon and half a teaspoon of brandy to be placed in the abdominal fish. In general, do not be afraid to experiment.

cherpachok.com.

Methods of smoked

There are two ways to smoke: cold and hot. It is from technology that depends on which fish it is better to smoke in the smokehouse and how will the end result will be. Technologies are distinguished by duration, steam temperature and taste of the product obtained.

With a hot method, the product is ready for consumption after 4 hours, as it is treated with smoke, the temperature of which is 90-120 ° C. As a result, well-cooked meat, soft and gentle, as if failing.

In the cold method, the fish languishes in smoke, the temperature of which does not exceed 40 ° C. The meat is eventually obtained by a more dense, structural, not similar to boiled. For each fish variety, it is necessary to select a separate smoked technology, since this product is diverse in size, pulp density, the number of bones, skin or scales and so on.

More scrupulously choose and prepare a product for hot smoking technology. There are many nuances here. First, the high temperature in the smokehouse, secondly, the power of steam. Fish must be tied up to the top of the smoke and monitor it to do not fall.

If a horizontal tab is assumed, withstand the distance between the carcasters. If you smoke a large carcass, it is cut along the ridge and lay, laying on a horizontal plane. With vertical smoke between two halves, the abdomen put the strut and hang a large carcass to the top of the smokehouse. In one bookmark, the fish usually picks up the fish of one variety and size. This is a guarantee that the product is evenly processed.

For hot smoked

Choosing a fish for hot smoked, take into account the two main properties of this product: the integrity of the skin and its strength. The fact is that the outbreak, cracked or embossed skin and scales will be destroyed even more under the influence of high temperature and steam power. In this case, the product will be dry, as all fat and juice flow from the carcass.

For hot smoked, the following varieties of marine and river fish are best suited:

sea \u200b\u200bbass;
mackerel;
cod;
sturgeon;
beluga;
herring;
zhereh;
acne;

In order for the fish to not bother bumps, the carcas are cut off or remove the gills. On sale most often you can meet the grave cream breeds of hot smoked. With this method, it is very important to choose fat carcasses. In the process of smoking, the part of the fat will leave, but the meat will remain very soft and juicy. The fiscal option is a mackerel. Some amateur lovers at home are loaded in the smokehouse Salak, washing and small river fish-like perch and crucian.

For cold smoked

Hoping with a cold way can well preserves products, and it can be stored for more than 2 weeks. The process of cooking fish in this way takes from 1 day to 3 weeks, depending on the breed.

Ordinary herring smoke 24-28 hours, and salmon - more than 3 weeks.

Here, the main thing is to pre-paint carcasses well, the rest will do smoke. In pairs that exude wood sawdust a lot of antiseptic components, so in the process of smoking, the entire microbial flora dies and the fish will not deteriorate for a long time.

Ideal for cold smoking:

keta;
mackerel;
beluga;
not flow;
red salmon;
belorybitsa;
carp;
tolstolobic;
salmon;
flounder.

Tasty will turn out that products that were not fastened and contains enough fat. It is best to take fresh carcasses, carefully peeled and massacled. Noble breeds, such as trout and salmon, usually choose medium sizes and unfold by making a longitudinal cut. Fish up to 500-700 g will not even walked, especially for river breeds.

Larger carcasses are cleaned of internally, remove the caviar, milk and films that give bitterness. It is advisable to leave my head, and cut the gills. Fish can be smoked and stripes, if a large carcass bought 2-3 kg.

For cold smoking it is important to dry out the marine carcasses with a paper towel or give a stroke of marinada in a natural way. If the carcass will be too wet, it just starts to boil, not to shock.

How to buy good fish and prepare for smoke

Choose good fish for smoking is not so easy. Here, the main criterion is freshness and fat. They must be at the maximum. If the fish was frozen, they defrost it in cold water for 7-8 hours. It is impossible to allow the skin to be dry - it can crack under the ferry in the smoking.

The following characteristics indicate the freshness of the carcasses:

skin integrity and scales;
meat density;
eye transparency;
lack of yellow sites on the trousers;
pink or reddish gills.

After the carcasses are paid out (small leaves are not surrounded), they are arched with dry or wet ways. In the first case, the carcasses are sprinkled with salt, and outside the salt and spices are rubbed into the skin. If the samples are hard scales, salt rubbing against scales into the skin. In this form, it is enough to leave the fish for a couple of hours, and then remove the surplus of spices with a dry cloth.

In the wet method of the carcass are placed in a 30% salt solution for 4 hours. In the marinade you can add your favorite spices. Before smoking fish, it is washed under running water, dry with a towel and cut if necessary.

The most difficult in the process of smoking is to maintain the optimal temperature of steam. Equally important is on time to determine the readiness of smoked. They also take into account those components from which the taste of the finished product is being developed.

Here are some tips for delicious fish:

spices that are ideal for smoking, - basil, coriander, rosemary, sage, paprika, curry, chamber;
river fish is fragrant, if the abdomen put the green feathers and garlic;
parsley, dill and fennel for fish do not add;
than a variety of wood chips, used in smoking, the most fragrant is a fish;
it is better to use Olhi's sawdust and rowan as a base, but for fadders add a little wood pear, plums, black currant, blackberry or other fruit-berry trees and shrubs.

Of course, the primary element of delicious fish is the quality of the raw product. The fresh, more denser and greater, the more tastier and tender will turn out. The greatest advantage of such a product is the maximum preservation of all useful components - vitamins, fats, minerals. In this smoke, all other options for thermal processing of fish and meat are inferior.

Smoked fish ... This product admires many gourmets throughout the world with its taste and nutritional qualities. Cold smoked fish has become a traditional dish of everyday and festive table. It is equally good and as a side dish to vegetables, and as a snack for alcohol, and as the main dish.

Recently, you seemed to cook smoked me with your own hands. It seemed very difficult and confusing. However, now, with the advent of the Internet and the necessary goods, the smoking process has become easier and affordable. You can do it right tomorrow, spending the minimum of forces and means. Moreover, the smoke of fish or meat can be engaged in a constant and regular basis, balusy delicious delicacies and their family or organizing their own profitable business.

So really possible to cook smoked fish yourself? What do you need to take into account and what errors should be avoided? What is the technology of cold smoking fish at home? If you are interested - it means our article for you!

Cold smoking is a way of treating products with wood smoke for the purpose of preserving for long-term storage. This method is very useful and practical, since the cooked products contain the maximum number of useful vitamins and minerals, and can also be maintained for a long period of time.

However, the cold way of smoking is pretty long and time-consuming. It provides a long process requiring certain efforts.

What is the technology of cold smoking fish? If short, then a pre-cautious fish smokes for several days in a specially constructed structure. During this process, substances contained in wood smoke, which possess antiseptic properties and prevent the product damage to the product and decomposition by bacteria.

There are official state documents governing cold smoking fish production technology. Such regulatory acts have the abbreviation name "GOST". Cold smoked fish, according to adopted state standards, passes several phases of its preparation, ranging from defrosting, washing and cutting a carcass and ending it with a stick and smoke. Each stage of this technological process has a necessary, fixed instruction.

However, people who are unfambled with smoking technology immediately arise specific, target questions: What kind of fish is better to smoke in the smoking? How long do you need to do? What varieties of trees are optimal for homemade smoking? And is it possible to build a homemade smoking yourself?

Well, let's gradually try to reveal the secrets of the cooking technology of cold smoking.

Required types of fish

Is it important, what kind of fish it is better to smoke in smoking? Yes, because not all fish can be subject to cold smoke, because when processing is treated and the nutritional properties of the product are lost.

So what kind of fish it is better to smoke in smoking? The most delicious and appetizing mackerel and salmon are obtained, they are carp, a tolstolobik, a salaka, a sterlet, eel, flounder and others. The main thing is that the fish is fresh, fat and, if possible, the same size (so that the profits and smoking are uniformly).

So, with the type of product, we decided. Now let's find out what the smokehouse is and how it can be built at home.

Smokehouse. Construction process

To build a high-quality and suitable smokehouse in harmony with cold smoking fish production technology, it is necessary to determine how often you will use this design. If you rarely, you can build a temporary (or disposable) smokehouse, if often is constant.

For the first type of smoke, you need to follow simple and clear instructions:

Drop in the ground a trench with a slight rise aside to the smokehouse and two or three meters meters long, half the meter and a quarter of a meter depth.
To cover the top of the dials with slices of non-flammable metal and turf, sprinkle soil.
At the bottom of the trench, to build a hearth.
At the top of the ditch to install a wooden frame, the height of which would be one and a half meters, and the width is one meter.
Frame side to climb polyethylene film, and put a wet burlap.

In order to use this shocking constantly, it is necessary to strengthen the trench by placing it with bricks, and also replace the fragile frame on a solid wooden or brick structure. You can also buy a ready-made smokehouse in the store or to build it from a big barrel, an old refrigerator and other little use, large-sized things of your consultation.

The principle of cold smoking technologies is that the smoke on the trench up to the smoke will be closed from the diluted focus, cooling down the path to the desired temperature. Through the top of the smoke smoke will go out.

Dymagregate will help us

This species is very simple for their erection with their own hands without special skills and skills. However, recently there have been many innovations that help even better and productively perform smoking fish. The introduction of such innovations in cold smoking fish technology save your strength and free time. They will improve the taste properties of the finished product and will help you to smoke with joy and pleasure.

One pleasant modern innovation is the installed smokehouse with a smoke generator. The essence of this instrument is to produce the required amount of smoke and feed it into the cooping tank, while working offline.

The smoke generator can be built with their own hands from the fan, the thermometer, compressor, several types of pipes, fittings and connecting wires, as well as from other on hand, components. Case for the generator can serve as metal bids or pans, smoking - any pipe made of refractory material.

To assemble a homemade smoke generator, you will need a Bulgarian and a welding machine, as well as some skills and skills. The most difficult thing in this business is to tear the chimney fitting to the pipe, as well as make the doors for covers and furnaces. But the result will be worth it - you will get a delicious, evenly smoked fish meat without special strengths.

Of course, the smoke unit can be bought, which will facilitate its design and efficiency.

Usually, the smoke generator should be loaded once a day with a small amount of pinch - volume of approximately one liter. Such a homemade unit can be stored in the garage and cabinet, it is very compact and mobile.

However, you should not forget that this device should carefully take care: to regularly clean the container from the exhaleted ash, wash the casing and the other.

Also, when using a smoke generator, basic safety requirements must be performed:

- Install the device on a solid surface.

- To ensure that the wiring is removed from the source of strong voltage and high temperature.

- The smoke generator must be grounded.

- Do not allow the working apparatus of children and animals.

Such advice needs to listen and during smoking without a smoke generator. For example, a hearth should be made in a fireproof place, inaccessible for young children. Near the smokehouse is also important to put the necessary fire tools - a shovel, a fire extinguisher, a bucket with water.

So, smoking (self-made or purchased) we have already ready. Now let's discuss important conditions for cold smoking.

Used wood

What firewood and sawdust is best used for the hearth?

The cold smoking technology of fish involves the use of solid wood. Most often use maple, ox, oak, rowan, pear and apple tree, which practically do not emit resins, and produce antibacterial smoke.

For smoking, it is necessary to choose thin and finely detailed branches, as well as sins and sawdust, which will smooth a long time, creating the desired temperature and smoke.

It is noteworthy that the tree used affects the taste and aromatic properties of smoked product. For example, the ash attaches a fish saturated taste, hazel - a sharp and intense fragrance, the maple impresses smoked fish with the taste of meat.

Many people think that for smoking should only take dry firewood. However, this is not necessary. It all depends on your desire and preference.

If you want your fish in the finished version to be with a tart taste and enhanced brown color, you can use a slightly damp wood. And if you want a smoked product to have a bright golden crust and a gentle aftertaste, choose well-dried branches.

In general, using all kinds of wood varieties can be experimenting, creating various combinations. For example, the characteristic unique taste is given by the black-related, currant and grape leaflets and twigs. A peculiar specific taste will be fished and sawdust from the Grab.

It is best to use several types of wood fuel, while observing a simple ratio: fruit wood should be slightly larger than normal.

Conducting taste and culinary experiments, it should be remembered that it is best not to use coniferous trees to smoking fish, as they endow the product with unpleasant bitterness and distinguish the resins, settling on the surface of smoked dish with a thin layer of soot.

Also cannot be added firewood infected with fungi, mold and rot. Before using wood, it is necessary to remove the bark before using it, since it can be released in the process of poisonous substances and give the products a unwanted bitter flavor.

Very carefully, it is necessary to approach the use of wood from birch, as she can give an unnecessary bitterness smoked product.

It is also necessary to mention that in no case cannot be inflated in the focus. With cold smoke, wood should be actively and intense, for this, fractionally broken branches should be filled with small sawdust.

Deciding with the type of wood to breed the hearth, let's now think how to cook our fish directly to the smoking process.

Methods of cooking: ambassador or marinade

Let's learn the appetizing Cold Smoked Fish Recipe. For example, mackerel.

Before the smoke itself, preferably from the evening, it must be thoroughly rinsed and cleaned. From the belly of fishery should be removed inside, milk and gills. Cut your head not necessarily. Also should not scrape the skin or scales, it will allow mackerel to preserve the juiciness of meat and a thin fragrance.

Should I cut fish into parts? There is no need to do this with the small copies, but large fishing is desirable to divide into pieces or make small cuts along the spine. This will allow the product to spawn and proceed evenly and quickly.

How is the process of the ambassador? There are several options for treating fish salt. For example, you can graze fishery from the inside and outside, add spices, onions and put under the yoke of six or twelve hours.

Another version of the ambassador is to prepare a strong saturated salt solution and put a scumbering into it for twenty-thirty minutes.

Fat fish should be salted slightly in a different way: a richly grated salt and spices product wrapped in foil or parchment and placed in a tightly closed plastic, glass or enameled container for two or three days.

Salted in this way, cold smoking mackerel will have a pleasant and delicate taste and aroma.

In addition to the ambulance, the fish can be soaked in the marinade. It will make it meat even softer and juicy, and also gives it the necessary taste properties and shades.

For Marinization, you will need the fourth part of the salt, half a cup of lemon juice, a glass of white wine and soy sauce (ingredients are designed for a liter of water). You can also add onions and your favorite spices and seasonings.

Mackerel picking time hesitates from eight to ten o'clock. It is noteworthy that the pickling fish should be in a closed container in the refrigerator.

PRILING STAGE: Drying and taking

After acknowledged, fishery must be rinsed well (in several waters) and soak, which can also take a couple of days. Next, the product should be dried. To do this, the carcass are suspended vertically, without covering anything, but protecting from flies and other insects, and withstand for three to five days.

At this stage, each fiction you need to look at it to get rid of the spoiled, poorly salted instance. If the fish becomes bad or possesses meat looseness, it must be thrown out.

After taking carcasses, they are hung in the smoke cabinet, trying not to contact them with each other. Thanks to this, the smoke will evenly envelop the fishery from all sides, which improve the quality and speed of its readiness.

We now turn directly to the smoking process.

Mandatory smoked duration

So, our mackerel is ready for cold smoke, and then there is quite a traditional question: how much time do you need to smoke fish?

How much to smoke fish is a fairly common and popular question, the answer to which will be asked by itself: when cold smoked, it is impossible to quickly prepare a delicious and safe dish, without exposing it to heat treatment.

It is also logical to conclude that the cold smoked fish depends on its size and fatness. On average, it takes several days.

The technology of cold smoked fish does not imply its preparation during a day trip to nature. If you have gathered to relax outside the city within a fairly long time, then boldly fight for smoking even the most huge and greasy fishing carcass.

How much do you smoke a small fish? Usually small fish are exposed to smoke for two or three days, while the larger can prepare four or more.

Experienced cooks recommend to start smoking in the morning, in sunny weatherless weather. For the first day, it is necessary to ensure that the smoke flow into the smoke cabinet continuously, and only then, due to circumstances, there may be small deviations in its arrival. So with the task of cold smoking, it is quite possible to cope with one person!

Mandatory temperature of smoking

What is the obligatory temperature of the cold smoked fish? It is necessary to ensure that the air in the smokehouse does not rise above the thirty degrees Celsius. The most optimal temperature is twenty-five degrees.

In this case, it is necessary to regularly check the temperature of the air inside the chamber itself to, if necessary, adjust the glowing hearth.

However, it is necessary to remember that it is impossible to open a smoking room too often in order to look in the middle, it can significantly increase the product time of the product or even spoil the whole process.

After smoking, the fishery take out their smokehouses not immediately, but they give a couple of days to become stripped so that she will acquire even golden color and concentrated taste.

What is it, ready-made dish?

So, the time and temperature of cooking dishes are withstanding, and our mackerel of cold smoking is ready!

How can I determine that smoked fish can be used?

Since when cold smoked, the carcass is impregnated with smoke from the fire and loses most of the fats and moisture, then the meat of this fish should be rather dry and solid, have a bright golden crust and firmly fit to the ridge. And of course, a properly cooked product should not have an unpleasant smell and aftertaste.

Long storage of ready-made rise

How best to keep smoked fish? The product must be placed in a clean and dry place with a constant air temperature of three degrees. Thus, the fishing can be in the refrigerator for one week.

However, it should be remembered that the dish has a specific sharp odor, so it should be stored in tight paper.

Cold smoked fish can be frozen in vacuum packaging for three months. Defrote the product is best in the microwave.

If you decide to leave a smoked fish about the reserve, be sure to remember - in the process of storage, its taste and food properties are spoiled. Therefore, it is best to use this product in the food throughout the first three days.

3.3.1. What kind of fish to smoke

Smoking fish is the most time-consuming process. But if you still decide to stop on it, the efforts spent will not disappear. After all, when smoked, the fish practically does not lose its individual taste. In order for smoking fish to become truly tasty and fragrant, take the most fresh, just caught fish. From sea fish in smoked form, almost all crevice - , Side, Piksha, Mlow. In addition, smoky still , Lofar, Sable Fish and other fishermen the most delicious fish turns out: Barabulkabelugamor OkunosethersalakasyvylakselkumpSelliesStresting Borehbitsa Beluga Keta Kefal Marine Okrug Nototy Nerque Omul Ostr Rybets Herring Cracked3.3.2. Two ways of smokedThere are two main smoked ways - cold and hot. They differ from each other by the amount of time spent, smoke temperature and end result. The angry smoking proceeds faster (3-4 hours), but the fish treated with a hot way is stored only 5-6 days. It takes more time (1-3 days), but the fish can be kept much longer. After that hot smoke, the temperature of the smoke is 90-120 ° C and therefore the fish is obtained as if boiled, cold smoking at temperatures of smoke 40 ° C Makes a carcass dense, fish as it would be ridheld into smoke. It is hard to provide the most optimal smoking technology. But here are some recommendations. It is necessary to carefully prepare the fish to hot smoke (gut, clean, rinse, saline). After pickle, the fish must be rinsed and tired. The single-caliber is chosen into one bookmark. The bookmark is determined by the volume of smokehouse. In the smokehouse, the size of a small box is smoky, the size of the barrel - the average fish, and in the smoke cabinet you can smoke a large fish. In a cool place, the fish can be stored 10-12 days. If you are vertical fastening of the fish, it is possible to drop fish on the bottom of the smoke If smoking occurs at a strong pair and high temperature. It is necessary to carefully fix the fish, and when dropping, it is better to reduce the fallen fish in a horizontal arrangement in the smoke, it is better to cut through the ridge from the abdomen to the back and deploy, making a flat (flame). With a vertical arrangement, it is enough between the ribs to insert the struts from the olhoshchka. 3.3.3. Sources of smokeFor smoking should be used wood chips of different breeds of wood. This mixing attaches the most unusual flavors. For example, nutty, maple chips and chips of fruit trees are saturated with a sweetish fish, spicy aroma. Exactly taking into account all the advantages and minuses recommend using for smoking fish ryabin and Olhu. Dry druming alder, unlike chips, does not burn. Approaching wood waste of such fruit trees like plum, pear and apple tree, as previously specified, gives the opportunity to be impregnated by the unique and peculiar smell of smoked, which shakes the taste and awakens (exciting) appetite. In the listed rocks of wood there is a small amount of resinous substances, which are particularly highlighted during heating. In addition, many of the trees, among other things, have bactericidal properties. For excius, i.e. to add another fragrance, add gram of the branch eucalyptus, or oak, black currant, raspberries, blackberries. But anyway, 3/4 From the set of wood for smoking should be rowan or alder. The vertki claims that there is no sense from the leaves and green branches. And here is the personal opinion of Culinar - Practice: Best sawdust - From fruit trees, from Cherry, in my opinion, a little better. I use oak and plum chop. On large sawing enterprises there are no chips of one tree of wood, and there are unwanted pine, birch for smoking. True, they say that the birch for smoking can be used, but without a bark. I calery dry oak and plum chocks for 5-7cm in length and 1-3cm thick and smaller. Smoking on a wet chip will be patched. To this "mixture" of two wood breeds, I also add dry raspberry trunks, pre-grinding. This workpiece is stored in me in a tightly closing metal large jar. If the tree has fallen or even a little dulk, there is nothing terrible in it. For one loading of the smokehouse is enough two, three handful of sawdust, which I load into the tray. In addition, there is one tablespoon of sugar, 10pcs in the tray on top of the chips. Carnation, 10pcs. pepper peas, 2 laurel sheets and mint branch. In smoking, on average, about an hour, after 30 minutes I open a smokehouse and watch the degree of crying (color) of products. First - when opening, the excess moisture is faster removed from the smoking zone, the second is visually to observe the degree of readiness. If after 40 min smoking almost ceased, sawdust can be added, but you can not "overdo it." In this case, the fish will have brown, dark rumor color and taste will be bitter. The color of the finished fish should be golden, dark golden. So, if you are every 30 minutes to look into the smokehouse (the experience will appear), it will not harm.3.3.5. Fish preparation for smokeBefore placing fish into the smoke chamber, it needs to be prepared for smoke. Different varieties of fish are prepared in different ways. It should also be paid attention to the weight of the fish, as well as on its fat. For example, you do not need to gut small fish. Perch, salmonFish to clamp, but the scales do not count - the fish turns out to be more juicy, and it removes it easily with the skin. Large fish - cut, salt in salted water for 15-30 minutes, depending on the concentration of salt. Inside the fish can be put 1-2 liters of laurels, several black pepper peas, onions, dill. If the fish goes entirely, the abdominal cavity should be deployed or inserted into it a slice strut. Oppressive wayThe oppressive way is good both for small fish and for jiaxial, chub, carp, pike perch, catfish, pikes. Easy and large fish to grab and make longitudinal cuts along the ridge so that it is better than the opposite. Then saline a large salt and put under the gauge: large - by 10-12, small - for 8 hours. The resulting Tuzluk merge, flush fish for 1.5-2 hours, preferably in running water. Dry salt in bagsAt the same time, the oily fish can not be washed. The middle and large fish will crack, she is removed from her head and spine. The grooved fish fit into the bags as follows: first a layer of a large gray salt, then a layer of fish before laying the sprinkled salt, pulp down, then a layer of fish pulp up, then again the salt layer and so on. When laying, it is necessary to seal the layers, for which periodically shake the bag. The bag should not be filled more than half. Putting the fish, it is necessary to cool the neck enough, which will create an additional pressure on the fish. The bag is buried in the sand, while the sand must be well seal. In this position, the fish of any size is asked for a day. Pike and a trifle - for 12 o'clock. Pour advice when smoking a large fish: it should be scattered and spread with chopsticks. If the fish has a gentle meat, then it must be wrapped with a web or paper or clothe a test. Cold smoking It is necessary to produce, depending on the nature of the existing fish. For trout, pike, carp, eel There are enough four days, and for the salmon you need three weeks. Herring Small in one day. If you smoke a long salted herring, then you must take out the caviar and milks from it, which give the fish bitter taste, and soak in water. 3.3.6. SpiceSome experts advise when smoking add to fish spices and greens. For example, you can inside the abdomen liberated from the insides and to put a few twigs of greenery, at will. Fish and its dimensions determine how much greens are required. Someone adds the greens of garlic or bow, someone both together. Some like dill and parsley, and someone does not recognize them. The experience of other fishermen shows that the use of a small amount of mining celery when smoking a small amount of Green Celery gives a special and at the same time a gentle aroma of such a fish as pike and pike perch. To learn how to get fish with a pleasant one with smoke, you need to try Selection of additives in a variety of combinations and proportions (267) As for spices, it is possible, as mentioned above, use such a set to add to the sources of smoke: one tablespoon of sugar 10sht. Carnation, 10pcs. pepper peas, 2 laurel sheets3.3.7. Evaluation of readinessFish readiness can be determined by overmining one of them. If there is no blood around the ridge, and the skin is slightly lagging behind, it means that the fish is ready.3.3.8. StorageCold smoked fish You can store on the bottom shelf of the kitchen cabinet, wrapped in cellophane, parchment, foil or inserting into a plastic bag. Hot smoked fish It is best to store at the imperture, close to the minus, but not to comply. To do this, they should be put on the upper shelf of the refrigerator. It can be stored 2-3 days, not longer, and only in the refrigerator, as this is a pervious product. Do not leave smoked fish in the light: their fat is easily oxidized, and food Acquires an unpleasant taste.3.3.9. Determination of the authenticity of smoked fish.Basically, the pseudo-smoked fish is made using liquid smoke - unfriendly people claim that this is the strongest carcinogen, however, permitted to use in Russia .. The manufacturer claims that the main component of such a fluid is an exhaust from ordinary smoke. And the recipe for the production is kept secret. The pseudo-smoked fish from the real smoked is easy. In the real smoked fish, the sequence of the meat has a yellowish tint, and in the area of \u200b\u200bthe stomach is going to fat the same color. Painted fish in the cut has the color of a simple herring and the selection of fat is practically no. Therefore, when buying smoked fish, ask the seller to cut it. The site "Stalker" presents 150 different smoking recipes for 24 fish species.

Smoked fish - one more beautiful dish for a large company in the fresh air, no less inferior. Which fish is better to choose for smoking, what methods exist than cold smoking is different from hot and it is possible to cook smoked fish in the home oven - the answers to these and other questions in the TV channel "360".

Cold smoking or hot?

What fish is suitable for smoking

Useful advice

Choose the fish of the same size, place them in the smokehouse such a goiter so that they do not come into contact with each other.
Do not use the sawdust of coniferous trees to smoke fish - it will give bitterness. Optimal Olha, Maple, Beech, Iva, Juniper. Apple tree sawdust, pear, oak and birch are well fit.
To smash and clean the fish from the indoors and soak in the salt solution for several hours, and after dry.
Do not open the smokehouse immediately after cooking fish: let it cool.

How to prepare and smoke fish

Fish before smoking can be simply soaked in salt solution, and you can pick up: the classic version of the marinade for smoked fish is the Tuzluk brine:

Ingredients

Bay leaf - 5-6 pcs;
Garlic - 4 teeth;
Sage, thyme and rosemary to taste;
Sugar, cinnamon and pepper - 1 tbsp. spoon;
Lemon - 2 pcs.;
Orange - 1 pc.;
Onions - 3 pcs.

Recipe

1. Onions, orange and lemon are cut in large, put in water and bring to a boil.

2. Add spices.

3. To determine the correct amount of salt, it is believed that it is possible to put raw potatoes in a boiling brine and start to pour salt. Potatoes will pop up when the salt will be sufficient.

4. Cook marinade for another 10 minutes.

Already trained fish need to fill over the brine and leave to pick up for 12 hours.

How to smoke fish at home

Ingredients

Fish - 2 pieces of medium sized;
Black leaf tea - 30 grams;
Sugar - 3 tbsp. l;
Salt - 2 tbsp. l;
Rice - 100 grams;
Cinnamon - 1 tsp;
Soy sauce.

Recipe

1. Fit fish with salt and sugar, clean the fridge for the night.

2. Rinse, dry and pour the soy sauce for 1 hour.

3. Mix rice with tea, cinnamon and sugar.

4. We take a frying pan with a thick bottom and put on the bottom of the foil. Pour rice with tea. Top put the lattice.

5. Heat the frying pan on high heat for 5 minutes. Then the fire we reduce and lay out the fish on the grille.

4. Close the lid and save 15 minutes. Then we turn over and save for another 15 minutes.

Bon Appetit!

How to smoke fish

Lucky fishing with catch? This is a wonderful reason to smoke fish. Smoked fish is insanely tasty and delightfully fragrant, besides, the fish is simple enough. It is only necessary to have a smokehouse and breed a fire. Remember, smoke is a natural antiseptic, which allows you to increase the shelf life of the fish and gives it a special aroma and taste. And how to smoke the fish in domestic or field conditions, we will now find out.

What kind of fish to smoke

Beginner fishermen will ask, what fish to smoke? We answer - you can smoke almost any fish. The main thing is that you comply with two conditions:

the fish you are going to smoke, was supposed to be fresh!
pick the fish for smoking the same size and one species, then it will be solved, and processes more evenly!

If the question is which fish to smoke, refers to her mind, then take note that fatty fish is obtained. For example, smoked mackerel or thermal, excellent - Sig, Salaka, Severil, Salt, Satsek, Sudak, Minttai, Kambala, Side, Cod, Piksha. And, of course, eel. If you caught the perishes and karas, you can also safely smoke. Caught pike - smoke! Thus, the question is what fish to smoke, we consider disclosed.

Smokehouse for fish

For smoking, the fish will need smoking. As a rule, smokehouse is a large metal box with a lid and grille. Better, if this box is not too high, 50 cm is enough in height, otherwise all the fish will not be able to proceed well. The lid should be put on the pallet very tight.

How to smoke fish - grooming

Someone loves to smoke fish not chosen. But sometimes smoked jumped fish can be patched. Therefore, it is recommended to remove the gills, insides and necessarily a dark film with ribs. There are the following guidelines for smoking fish depending on the size:

Small fish weighing 300-400 g before smoking will not waste - it is salted, and then smoked whole. Karpov and Bream, which weigh no more than 750 g, also smoothly.
Average fish weighing from 1 to 3 kg, if you wish, you can also not bother to smoke. But if the fish is designed for hot smoking, it is better to pay it, not cleaning from scales and leaving the head.
The fish of very large sizes will always crack and twist. Large fish is advisable to divide in half along in such a way that it is half clocks for each half of the carcass. For this, fish are separated by half along the back in such a way that both halves are connected on the abdominal side. The spine and the tail fin is not deleted.
Fully suitable for smoking the same slices of fish, sliced \u200b\u200bacross vertically with respect to the spine.
If the fish is worn entirely, then clean it is optional and even undesirable, especially if the scales are strong enough and beautiful looks because it protects the meat of fish from dirt and soot during smoking.
The exceptions are Sigi - it is necessary to clean them. In some cases, for example, if the scales are damaged when fishing a network, it can be cleaned.

How to smoke fish - salting

Smoke fish follows after the pickling procedure. Usually, fish are recommended to plant an hour 2-3 to smoking. But if you are going to eat it immediately, and this happens in most cases, since the fish spreads such an aroma ... then you can simply graze the fish with a large salt before booking in the smokehouse. And do not withstand it in salt for several hours. If you still intend to eat fish after some time after smoking, it is better to sleep it, but to wash it from salt before bookmark. Before booking, the fish can be across and adding spices and herbs suitable for fish. But not much.

What to smoke fish - wood for smoking

Most often, smooth fish on Olkha, squeezes and chips are suitable, you can wet it, add raw branches and leaves to chips. You can use IVA. However, it is classically believed that to obtain chips, it is best to use Olkhov or juniper wood. Also use nuts, oak, apple trees, ash, pears (better, if it is branches that were obtained during the spring trimming), as well as birch. Each of the trees will give the product its special fragrance. You can also use sinters from different wood breeds. Before splitting from wood, it is predefined to remove the bark, since the crust contains a lot of resin. It is for this reason that it is impossible to use wood from coniferous trees. The tree must be chopped to cubes of 2-3 cm size, but not more. Before falling down the chip in the smoking room, it should be slightly moistened, and then pour out a smooth layer along the bottom of the smokehouse. If you use a smokehouse with a bucket size, then it will be enough 200-300 ml of chips in volume.

How to smoke fish - Fish tab

Plugs are put on the bottom, the grille is on top, the fish prepared for smoking it. Products should be put on the grille with one layer so that they can contact the smoke from all sides. The cover is tightly closed and the smokehouse is placed on fire. If it is not very big, then it is preferred to put it on the barbecue. Under the smoke should be evenly distributed coal, it is good to leave a few short-lived hats, but the fire should not be strong.

How much smoke fish

The smoke is heated on the fire, it begins to throw white smoke from it. It warmed up and started smoking the fish Olkhovy sins. When the smokehouse warms, you can remove the last minute launches and bring the fish only on coals. For medium fish, the process takes about half an hour - forty minutes. In general, smoking time depends on the power of fire, the magnitude of the smokehouse and the amount of products.

The smoking process begins with chimping chims. Smoke will still be seized a little through the smokehouse. It is very important not to overheat smoking. The temperature inside should not be quite high, especially at the beginning of the process. The process is mainly divided into two stages. The first is drying, takes the ¼ of time. The second is the smoking itself - everything else. The temperature inside the smokehouse during drying should not be more than 80-90 degrees, and with the smoke itself - 120 degrees. The temperature inside the smoke can be determined by a simple method - if the water drops to the lid, then it should evaporate without hissing, and not boil. At such a temperature, the products will fall correctly and not weld. Adjust the temperature is necessary - a decrease or increase in fire in the fire under the smokehouse.

Before opening smoking, you need to wait for it to cool, and smoke stopped throwing out of it. Fish is ready, if she has acquired a dark golden, sometimes reddish tint. If the fish is light - she is still raw.