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Hot smoked sturgeon

It is not clear that the hot smoked fish is much tastier than cold. Tastes could not be discussed. The cold way has several significant advantages, including a longer shelf life of smoked fish, up to three months. The main representative of sturgeon fish is good in any form as it is neither prepared.

Hot smoked sturgeon (recipe with a photo below) Truly the royal fish, literally melting in the mouth. It is stored for a short time, no longer than the week. With longer storage, dries, loses taste quality, it flies. So there is it needed almost with the heat and heat, as soon as the process of smoking is over, and the fish will cool to room temperature.

For smoking, it is better to take fresh fish, a frostbed taste will be much worse, and the fibers can fall apart during heat treatment.

The main stages of smoking:

1. Fish preparation;
2. Ambassador or marination;
3. Broadcast;
4. Smoking in smokehouse.

More important selection of wood and smoke equipment.

Wood. Best selection - Olkhovy sawdust or chips with a 30% edge chip additive. For the lack of olhi use aspen, a lamp, the wind. From fruit breeds, preference is given to the cherry, rowan, cherry, currant, apple tree.

The smoke apparatus can be constructed independently by downloading books from our librars and taking advantage of detailed. I do not want to spend time searching for materials and handicrafts? Without climbing the sofa, easy to choose and via the Internet.

The main stages of smoking sturgeon

1. Fish preparation. Sturgeon must be stored. Next - to your own discretion: or leave a carcass whole with heads and tails, or cut fish into pieces. Small fishes are usually left as integer, the large cuts are cut with slices with a width of 5 cm or larger in size - 15-20 cm.
2. Ambassador or marination. Fish is simply solid - dry ambassador. For a variety, some hammer pits and other spices are added: dry grass, crumbled bay leaf, grated garlic.

Or poured fish with brine, like in salting and taking:

It is possible not to be limited to the usual primitive salting, and hold the fish in an exquisite marinade with wine and spices.

1. Rinse. Immediately after the ambulance, it is impossible to smoke fish. It must be addicted. If the fish was arranged for several days and the salt was added in an excessive amount (saturated tuzluk), then the fish are pre-pulled out for several hours (how many days was spinning, so many hours are soaked, after changing water every 30 minutes).

For drying, it hangs out in the fresh air for 1-2 hours, until the crust is dry. Thick carcasses are tied with twine, and in this form they are sent to the smoke, if the sturgeon is soaked too in a suspended state.

1. Smoking in smokehouse. At the bottom of the smoke apparatus laid chips, pre-tested in water at least 30 minutes (it is better to soak longer). Under a suspended or laid on the grid, the fish must be installed, the pallet is installed so that the liquid from it does not eat on the sawdust, otherwise the caustic smoke will spoil the fish.

The smokehouse is closed with a lid, put on fire. When light smoke appears from under the cover, the fire is reduced, and then maintain a uniform temperature of 80 °. After about two hours, the fish will be ready. Time depends on the thickness of the ridge or the magnitude of pieces.

Immediately, the smoke should not open. It is necessary to give it to cool. Then the fish can be removed and immediately serve as a refined delicacy: with bread, smeared by butter, with vegetables, salads, side dish. From smoked sturgeon prepare different casual dishes: soups, salads, casseroles.

Hot smoking recipe

For 1 kg of fish:

• salt - 1 tbsp. l.
• sugar - 0.5 h. l.
• pepper - 0.5 h. l.
• wine (whiskey, brandy, rum, cognac) - 200 g
• spices - to your taste.

Weigh spices: salt, sugar, black ground pepper. Add to a pinch of dry herbs: dill, mayoran, parsley, basilica. It does not hurt a chinful of crushed coriander seeds and a pinch of a nutmeg. However, spices can be chosen on your taste.

The spice mixture rubs the carcasses inside and outside, leave in the refrigerator. If the fish is cut into small pieces, you can periodically shake the container so that the pieces are evenly agreed. Large carcasses are desirable to periodically turn over the other side.

After a day, the liquid distinguished from the fish, and poured fish with white dry wine, whiskey, rum or cognac. Hold in the marinade for two more days, periodically shaking or stirring.

Take out, wipes with napkins, a couple of hours are hanging on drying, then sent to the smokehouse. At 80-85 ° kopat, about two hours.