Salt the unprepared fish is not recommended, as the product that has not passed the processing can spoil the entire dish. It is important to rinse a carcass, intended for hot or cold smoking, and clean it from scales. If the fish is fresh, it is allowed to cook together with the insides. However, it will be better to comphee before starting the saline. Time does not take a lot, but it turns out tastier.
Small fish can not be cleaned and not gut
If a large fishing is selected, which does not fit in the smokehouse, it should be cut into pieces of medium size. But, for example, the scumbers or perch can be solid. They themselves are small, and even a few pieces are placed on the grille.
Marine with your head or not, everyone can solve independently. The recipe allows one and the other option. As a rule, if saline fish along with your head, it will not be worse.
How to sleep fish for smoking
The prescription of the fish ambassador is useful to everyone who loves smoking. It is possible to implement it at home, while going on without special devices. The process can occupy both a few hours and a couple of days. It is believed that it is best to sleep at least for a day to get an excellent taste. But if you need to prepare urgently, you can cut the halter time for hot or cold smoking.
For the simplest pickling, only the table salt and the fish itself are required. Take carcasses, washed and prepared before smoking, and fall asleep their salt. How long exactly putting the food additive, solve the cook. The main thing is that she gets on a carcass from all sides, otherwise the ambassador will be completed unevenly. After that, the fish is placed in the tank and covered with a lid. Leave in a dark place for a day (it is possible to hold at temperatures up +15 s °). After the specified time when the salting is completed, the carcasses are sent to the smoke for hot or cold smoking.
Quick way of ambulance
There are other ways to sleep fish to get tasty and fragrant. It is recommended to use spices to make a recipe more interesting. Ambassador must be implemented as follows.
The washed and planned carcasses must be put in the tank, fall asleep with salt and add spices. It is recommended to solit with pepper, paprika, a basil, and how much to put them, depends on your desire.
It is also recommended to add approximately 2 tablespoons of sugar, as it accelerates the salting. After that, the product needs to be covered with a lid and send to the refrigerator for a day. It is permissible to start cooking it after 3-4 hours, but it is better to hold longer. If the ambassador was performed correctly, the final result will delight.
How to pickle fish
Marinade for smoking fish can be prepared if you want to get a more unusual and delicate taste. The ambassador is simply carried out, but it is marinating that makes a product very appetizing. The correctly selected recipe is the key to success and the guarantee that everyone will like the dish. Therefore, to marine at home, it is necessary, carefully picking up the ingredients and prepare a good brine.
Tuzluk brine is considered one of the most popular and proven. Strong salt solution is perfect for the preparation of fish in front of cold or hot smoking. It is important to determine how to add salts to add. To do this, potatoes are put in boiling water and begin to pour salt. It is believed that when potatoes completely emerges on the surface, Tuzluk is ready.
How much ingredients need:
- 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.
In Tuzluk, add all the listed ingredients, their number can be reduced or increased at will. Onions, orange and lemon will need to be pre-cut. All should be boiled. The recipe provides that the brine of the Tuzluk is brewed by about 10 minutes. Then the finished marinade for smoking the fish should be added to the container with carcasses and leave for 12 hours. During this time, Tuzluk will give me the amazing flavor meat. So marination is performed before cooking.
The recipe for cold smoking is deserved, which uses the food smelter. In addition to other ingredients, the nitrate is added to the brine to extend the shelf life of the product. For the preparation of the marinade, you will need to take about 10 g of this supplement.
Ingredients:
- seliver - 10 g;
- garlic - 6 teeth;
- sugar - 2 tbsp. spoons;
- salt - 2 tbsp. spoons;
- pepper to taste.
Cold smoked brine is prepared as follows.
Seliver, sugar, garlic, pepper and salt are taken for marinade. You yourself determine how many spices to use for marinade. All ingredients are put in boiling water and boil 5 minutes. After that, the brine is poured into a bowl with carcasses.
Such a marinade for smoking fish will help to achieve taste, which gives an ordinary ambassador. How much do you need to insist the product before smoking? From a few hours to days.
