Vladislav Paikov

A.

Prepare the fish of hot smoked needed quality will be even a newbie, adhering to certain rules. Therefore, for beginnings, familiarize yourself with all the nyudasses of some nuances of product preparation for smoke.

For smoking, smoking two types are used: fully or partially sealed. If we talk about hot smoked fish, then the best option is partially a hermetic device.

Skolna is better used from stainless steel. The advantages of such an apparatus:

• preservation of a stable temperature for a long time;
• not subject to corrosion;
• higher sealing properties.

For the proper smoking of the fish, the dimensions of the smoke are important. The height of the correct device is 50-60 cm. On the device there are supports to conveniently be placed over the fire. If necessary, supports are replaced with bricks or stones.

Further pay attention to the ways of placing the fish inside the smokehouse. There are two of them. The product is suspended on hooks or placed on a metal grid. In the set of lattices, two are placed on each other and the distance between them is at least 15 cm. The first stand from the bottom of the smokehouse is set not lower than 30 cm. The device is present to the fat draining pallet. In this case, it will not fall on the chip and disrupt the stability of the temperature. And during the fire chips, the fish will be protected from burning. The pallet is small holes. Hot air, passing through them, weakens and reaches the product with an optimal temperature for hot smoked.

When smoking, it is necessary to withstand such a requirement: the smaller the dimensions of the device, the weaker the heat is applied.

Is it necessary to glow fish before smoking

Beginner smokers are concerned about how to prepare fish to hot smoke - whether the carcasses will crack before cooking or they are left intact. Smooth fish whole, but it is still better to comphee inside. Not groaning fish gives bitterness. It is allowed to prepare the fish whole if the catch is fine and does not exceed the weight of 0.5 kg. If this or, then the weight is allowed to 750 grams.

Giving a fish depends on its value:

1. If the total weight does not exceed 3 kg, allowed not to gut. But professionals are recommended to get rid of the insides with hot smoked. You do not need to remove the scaly and cut off your head.
2. Fish with a lot of weight is carefully cleaned. There is a danger that it will not blocked completely, so there are longitudinal cuts on it or divide a carcass into two parts.

After a longitudinal cut, each half contains a portion of the head and tail. The spine is not removed and remains on one of the pieces.

Cut and other way - across. Then the knife is put perpendicularly, and the pieces form the same largest. In this case, they will be able to proceed evenly.

Cups not need to shoot. First, when hot smoked without scales, the fish will fall apart. Secondly, it protects meat from the soot and gives the appearance of attractiveness. Cups are removed if it is damaged in fish.

It is possible to smoke hot smoking fish in smoking materials. As the basis take a bucket or barrel. If it is a bucket, then there are sawdust or chips from hardwood wood. The layer is approximately 2 cm. Do not forget about branches or juniper berries: it will give the fish an excellent smell and an appetizing look. Over widths placed pallet for fatting. Since the smokehouse is made from the girlfriend, then the bucket is placed. You can not ignore the support of the pallet, as the flowing fat begins to burn and spoil the product.

Further on the structure of the smoke is a lattice. Find a round grid suitable for a bucket is hard. Therefore, we build a grid of branches. The size of the winds take such to put in the bucket in space. The finished grille is arranged at the level of the middle of the bucket. On the branches laid fish prepared for smoking. The pieces are placed so that among themselves they are located at a distance of 2-3 cm. Then the bucket is covered tightly with the lid. The tightness of the lid fit is an important condition. In order for the bucket to stood steadily, it must be placed on the supports of the brick, and between them can already breed the fire.

Now it remains to ensure fire under homemade smokehouse. Remember that for smoking fish with a hot way the fire corresponds to the size of the structure. Too active fire will lead to sunbathing, and weak will not provide a sufficient amount of smoke and the desired temperature inside the aggregate. Very important point: too dry chips are not used. If there is no other, then the overwhelmed fuel is sprayed with water, and better whiskey. As soon as smoke from the bucket appears, we interfere with the time allotted for smoking.

Proper hot smoking of fish is directly related to withstanding optimal temperature in a bucket-smoking. To do this, just drop water to the lid. If the water immediately begins to hiss and evaporate quickly, the temperature in the smoke is higher than the desired. The bucket must be immediately removed from the fire for about 15-20 minutes.

The duration of smoked depends on the amount of product and size of pieces, affects the intensity of fire. Usually, the cooking time varies from 30 minutes to 1.5 hours. But if the fish is completely small, then enough and 20 minutes.

If smoking is performed for the first time, there is no experience in this at all, then periodically look under the cover to control the preparation. Only to do it carefully, so as not to burn hot smoke.

Safety Safety when smoking fish

Smoking is associated with fire and hot objects, so safety rules must be respected. Precautions are concluded in the following rules:

Hot smoking fish will be slaughtered, if you listen to the advice of experienced smokers. To make the right smoking fish, adhere to the following rules:

Photo gallery smoked fish

The presented advice will help you jump out the fish flawlessly even novice chefs. The result will be so pleased with those who have enjoyed relatives and friends that the hot smoked fish becomes a corona dish in the family, and the preparation of processing by smoke is a pleasant tradition.

Smoking is a freight of fresh fish, based on the use of smoke, which is obtained as a result of a long-term solution of sawdust. After such a processing - and the hot smoked fish is from half an hour before one and a half hours depending on the size of the carcass, - she has a delicate taste and unique flavor, and the fish turns into a real delicacy.

In the process of cooking hot smoking fish at home, it does not oxidize, and its fillet is obtained very juicy. It should be borne in mind that the fish prepared by the method of hot smoked is a short time capable of maintaining its freshness, so it should consume it as early as possible.

The process of cooking hot smoked fish can be divided into two stages:

1. Drying. This process passes with a fairly intense smoke and is aimed at falling out of the fish extra moisture. By time he ran from fifteen to twenty five minutes.
2. Smoking. At this stage, the temperature should be within eighty - ninety degrees, and during this preparation you need to carefully follow. Otherwise, fish simply welds.

How to smoke hot smoked fish

If you want to regularly cook homemade fish, we recommend purchasing high-quality factory smokilnia . If you only want to try your strength, you can make a smokehouse from the remedies: for this, it is quite suitable for a metal box or an old barrel.

An important stage is the selection of chips for smoking. Note that not every wood is suitable. For example, pine rock seppe is strictly prohibited, despite the pleasant smell that it highlights when burning. The fact is that in its composition there are resins that can be on the product, and then to the human body.

For smoking, hardwood wood is best suitable: oak, ash, maple. The sprigs of fruit trees are well suited: apple trees, cherries, pears, etc.

As for rocks for smoking, there are no restrictions. But practice shows that it turns out more delicious:

• tolstolobic;
• carp;
• pike;
• zander;
• mackerel and others.

How to cook hot smoked fish: preparation process

Process preparation smoked fish at home Consists of the following steps:

1. Freshly angled fish - and it is advisable to use it precisely such for smoking, it is thoroughly wash, purified from scales, and taken out inside. With the cutting of fish of large sizes of the head, they are removed, and the torso is first cut, and then unfolds into the reservoir. When preparing a shallow fish, it is enough to wash it thoroughly.
2. Shaped fish rubber salt, the consumption of which is one kilogram of three hundred grams for five kilograms of fish. Spice lovers can add them there to their taste.
3. Separate amateurs carry out the soaking of fish in the salt solution. When cooking fish in the field, this method is unlikely to be comfortable, but this will be able to take advantage of this at home.
4. The duration of fishing on average ranks from five to ten hours. After this process is completed, salt from the surface of the fish is removed using a cloth or simply shakes.
5. Then the carcasses of the fish are dried in a well-ventilated room. For these purposes, you can use the strained rope with hooks suspended on it. The duration of this process is about two hours.

Some fish smoked fans at home there are concerns that the fish prepared in this way will be too salty. As practice shows, it should not be afraid: the fish takes salt exactly as much as it is necessary.

Hot smoked fish recipes

There is a lot of homemade fish recipes. We will bring two of them the most popular.

Hot smoking of mackerel

1. The store acquires several middle carcake carcakes and are preparing for the smoking process in the foregoing method. Note that the meat of mackerel is well combined with various spices, in particular, with ground pepper.
2. Two or three handfuls slightly wet sawdust are poured into the smoke. Better if they are from deciduous trees.
3. After that, carcasses are put on the grille. It is necessary to do it so that they do not come into contact with each other.
4. The smokehouse is closed with a lid and put on the middle fire.
5. After ten or twelve minutes, the lid should be lifted and released from under it smoke: it is a preventive measure that guarantees that after cooking the fish will not be patterned.
6. Then the smoke is again covered and kept on fire about twenty minutes.
7. After that, the flame is extinguished by smoking, and fish extracted from it. She's ready.
8. To fully enjoy the taste of hot smoked mackerel, it should be consumed after it will cool down.

The next recipe will surely interest fishermen who are often returned with the catch of small fish.

Hot smoking small river fish to beer

1. The small fish is cleaned, clean up too much, sued and leave under the nest in a basin or barrel.
2. After that, she washed with water and the burst, put in smokehouse.
3. Previously, the bottom of the smokehouse is covered with foil, which poured some pure sand, and the sawdust is put on top. It is best to use Olkhov or cherry.
4. Smoking fish should occur at a temperature not exceeding seventy degrees Celsius, then it will be modeled dry and very fragrant.
5. The whole process of cooking fish on this recipe occupies about forty minutes.

Smoked fish - a real delicacy, which, after its preparation, you can fully enjoy.

Video: Hot smoking fish. Recipe

Hot smoking is a way to process fresh fish or other meat using smoke that appears as a result of slow watering. The preparation of carcasses at home has many advantages. The main and, perhaps, the main thing is that the fish is not oxidized, as it happens when it is processed at the factories.

In order for the hot smoked fish was not only beautiful, but also fragrant, you need to know what better to use firewood. The optimal option is Olha and. Only with the help of such wood can be achieved maximum taste quality. If available does not have the desired firewood, then other trees are used, but only from the fruit group.

It is prohibited to use branches of coniferous rocks. This is due to the fact that they contain a large number of resin, which is able to settle on fish.

In order to diversify the aroma of smoked meat, you can add such spices to the adhesive as:

• carnation;
• allspice;
• laurel leaf.

Many gourmets in order to make their dish unusual, in the head and abdomen put a mixture of green garlic, onions, and parsley.

How to smoke fish in smoking smoked smoking

A carcass prepared by this method is a real delicacy. But not everyone knows what kind of fish is better for smoking in the smoke, choose that it is not dry. For achievement desired result It is necessary to buy fatty views of marine and river individuals. Good option There will be salmon, salmon, mackerel, lin, carp.

Ingredients:

• fish - three pieces;
• salt to taste;
• capacity for salting.

River fish preparation stages:

When salting, fish do not need to use any cargoes.

The time of smoking fish in the smoking smoke depends on the size of the carcass. For medium fish, it will be enough for 40 minutes, it must be large for about 50 minutes. In this case, the air temperature in the smoke must be within 70 0 S.

Delicious hot smoked mackerel recipe

This method is the most popular among lovers. The meat of a carcass prepared by such a recipe will simply melt in the mouth. If you do everything according to the instructions, then you can be sure that the dish will like even to those who do not like the smell and the taste of fish.

Cooking products:

• 3 middle mackerel;
• salt (small);
• ground pepper.

For smoking, you can use both fresh and frozen mackerel. Purchased fish to put in the refrigerator in order for it to melted the natural method. Then rinse the meat and grab a little.

Carcasses put in a deep bowl, salt and slide with a hammer pepper. It is necessary to do it before sending fish to the smokehouse.

In the apparatus put three small handfuls of wet sawdust. It is best to take from hardwood trees. Put fish on the grid and close the capacitance with the lid. The device is placed on the fire of the middle force. Keep in such a state for about 10 minutes.

From how much the fish of hot smoked fish in the smoke will be ash, the structure and taste of meat depends.

To avoid the appearance of the mustard, after the specified time, it will be necessary to raise the shutter. After the first smoke is released, the cover is returned to its original position and continue to smoke for another 20 minutes.

Fish readiness can be determined by smoke color. If light tubers come from the device, this is a sign of the evaporation of the liquid, yellowish points to the burning of the fish, and dry with a saturated aroma testifies to the finished product.

Begin to the tasting of the mackerel follows after it will cool down. In order for the meat to make it tightly, it will take about 10 minutes. Before feeding the dish, it is recommended to decorate with thin pieces of fresh lemon and greenery leaves.

As can be seen according to the recipes described, cook hot smoked fish in the smoking house is easy. If you comply with all the rules of this procedure, then such an occupation will like all family members, and the carcass meat will conquer the hearts of those present.

To the process of hot smoked fish in many gourmets aweat attitude. This gorgeous art requires knowledge, experience and patience, without which not only tasty, but the main thing is healthy food. And I wanted to tell about some workers, give advice in the hope that they would fit, especially beginners.

What kind of sawdust are needed for smoking

To begin with, we will stop one of the primary components of smoking - sawdust: how to harvest which one, in what quantity.

Sawdles are better to use dry wood. From the "live", just a sawing trunk, and even with the bark particles, more than the flaggy, harmful resins settle on the fish.

Sell, for example, in the suburbs, worthwhile somewhere along the stream of alderous dry, two-three-year "excerpts" in the fresh air can be without problems. In addition to Olhi, smoking soft wood fruit trees: plums, pears, apple trees. Where to find them? Of course, we do not encourage you to take an ax, go to the garden and cut out a healthy tree - simply, it happens, for example, someone from the neighbors in the country of trouble - wept, let's say, plum. She wants to cut. It happens almost every spring - the trees are dying from frost. For the owners, this is a drama, and for you, sorry how to win the lottery. The main thing is not to miss the moment, and the deceased tree as unnecessary will be in the furnace. Make a sympathetic-sorrowful face, tell the words that correspond to the sad case and ask for a spoken trunk to give you. Production sawdust about the reserve.

When you try to smooth fish in the smoke of fruit trees in half with Olkhov, then you will understand why we call for it.

Upon compliance with all the rules, this mixture is pleasantly gold with fish, gives a sweet siny shade of good weathered wine in the aroma. It turns out cool, all your friends will like it.

You can diversify product fragrances and in other ways. For example, add a pinch of cedar shells to sawdust. And some of the juniper sprigs, mint leaves are also used for forest fragrances.

Before engaged in the workpiece of sawdust, a suitable trunk or a thick branch of cleaning from the bark. Then the bed on the ground newspapers, oilcloth or old polyethylene film. Take electricicles and work across the trunk. Thus, in 20 minutes, harbor sawdust for a whole year. Squeeze them from the detachable material in dry packets and keep away from wet places.

How much to pour sawdust in smoke

How much do you need sawdust for smoking? It depends on the size of your smokehouse and the number of folded fish.

Adhere to the golden rule: for every 40 liter of smokehouse or 3 kg of fish (with the exception of catfish, which is spent by about a third less, and for pike - exactly as greater) use only one handful of sawdust. The dosage is optimal, since the initial 15-20 minutes of "smoke" in the smoke cabinet is quite enough, and during this time the products of incomplete combustion of wood absolutely have time to fulfill their destination - absorbed, give the fish a specific aroma, gold, and not more than them. It's like a perfume: if it is a little bit, then women like it, and pouring a floor of the bottle, so they will be touched by a fare of the side not only they, but also all the vicinity of the mongrels.

The abuse of sawdust is one of the most frequent misconceptions, especially since the non-compliance of the norm is very harmful to health, and doctors do not cease to remind this. True, not all for some reason listened to this. Many even do not mind: after all, the bust with smoke is reflected not only on the taste of dishes. Having tasted the fish black and copper color with too thick "spirit" and a bitter taste, you are very short-sighted about your own digestive authorities. And if, in addition, it is too far to fool all this with alcoholic beverages, then the "cocktail" resulting in the womb will be simply dangerous. This is a frequent cause of serious problems with stomach and pancreas. Not a horror stroke at all, you will confirm any doctor. So with sawdust, more precisely, with their proportions, it is necessary to be careful, observing the principle "not hurt yourself."

There is another effective way to reduce the release of harmful resins during smoke. It is in the preliminary soaking of sawdust. Water can be added to them directly into the cellophane package, where they are located before smoking, or to another container, for example, to a plate, and you can pour it on the sawdust right in the smoke - the result is the same: "Healthy" smoke from the bottom layer, Seeping through the wet "top" is naturally filtered from harmful components.

Preparation of smokehouse

As for fishing bases, there, using public smokers, be sure to remember: it is necessary to clean the cabinet very carefully from all former waste from all the same waste. Since no one will do before you. Before shaking the residues of sawdust, do not be lazy with them to scrape from the bottom of the dried sediments, clean the grass with a brush or the brush and the walls from the oily floor, which accumulated the fly. Now about the smokehouse. Wonderful if your has a pallet for collecting fish oil and juice on it. If not - I advise you to put it over fire, slightly tilting. In that half, which is higher, and it is necessary to focus the main amount of sawdust, it is possible to slide to the smaller absorb the flowing juice flowing onto the bottom (it falls into the ground side). Of course, in this case, the main flame should be supported under the same level of smokehouse, where the sawdust is placed. When the sawdust is planted on the bottom of the smoke, it should seem to be covered with a little bit.

The small wardrobe is best attributed to the river and wash, using the well-known drug Fairy.

Dirty metal lattices in the "collective farm" smokers - sometimes the same headache. There are no products from a good stainless rod on most of the bases and in riser, and the available is not only rusty, but also caused by long-term deposits. Okay, if you don't be broken, then for smoking bream or pike perch and so comes up - on the site of contact with the lattice, these fish are not so overwhelming and, when removing, leaving on the lattices only a little puffed scales, with meat itself rarely concern these growths on metal. But how to be with som or another fish with thin gentle skin?

There is a great output in this situation. It is so simple that it is not known why others do not think about it. Take the gossip of the "stands" from the branches of the vine, alder, etc. And waters them on top of the grille.

If you do not know how to weave or you have no time, then just put a few sliced \u200b\u200bchucks on the grid into the overturn. Ten minutes for ten minutes. But the fish will be clean on them, and shoot it with the "Plentran" or right from the twigs. All cultural and hygienic, while tree rods in the closet do not burn out.

With the preparation of the "technological line" we, in general, figured out. Now let's talk directly about smoking.

How to salute fish for smoking

Capital Truth: Fish different species And sizes are salted separately. A freshly worn weighing less than 0.5 kg rubs out the salt from above (towards the scales) and pour it from the inside no more than half an hour and an hour before the start of smoking. To optimally agreed - time is enough.

Fish put under the oppression. In the heat, it is better to immediately remove the workpiece on the lower shelf of the refrigerator, and in the hiking conditions - in the bag and straight into the deep pit with a lid or a coat on the shore (so that flies do not tease).

Copies are bigger than the longer. Approximately need to add another 1.5-2 hours per 1 kg. In the refrigerator, the fish can lie and extra day-two, only then you will have to rinse it or soak. But the salinity of the product is a matter of taste. Neither in each family, for example, is too sorcerer.

Separate conversation about soma. The tail must be cut into separate slices in propellant. The spinal part of profile full of wide layers along with the skin, sleep and be sure to put under a very heavy oppression. The thickness of the pieces of great importance does not have - in the case of which they will smooth slightly longer. When they are ready, they need to be slightly peeled and put a laurel sheet - this will turn out to be a fairy tale! And you can also stick into meat a couple of garlic cloves entirely or graze them, pre-crushing.

Juice from catfish comes out a lot. When you get slices from the brine, it is not necessary to rinse, put together one on another meat to meat (that is, both leather outside) and tight-nato sharpen them with twine. Thin layers of meat, if so, will be better to roll "roll".

Suspend sobe slices, like other fish, ventilate and dry or spread with the same goal on clean paper a few hours before smoking (in summer, because of the heat and insects it is better to do in the night).

Complete for cooking and fish small things, such as perch or lusters. Delicious gets the most ordinary Rotans, do not disappear from them. You can not bother the cheech of the little things, but only a little gobble and put the garland on the wire through the eyes, so then the cluster and lay them on the grille.

Unlike the browse, as soon as the "weed" was satisfied, the dish of it can be prepared immediately, but in this case it is not necessary to wash off.

What fish can smoke

There are fish, which, on personal experience I will say, smoke unreasonable. You know, as there are edible mushrooms and conditionally edible, and not every fish from such a method of cooking becomes tastier. From river, this, for example, the Halts, salmon, not to mention a completely unsuitable for smoking Czechon. Their meat, with the exception of the "Breasts" - Techs, it turns out dry and fibrous. Even you can say: it exits "conditionally edible" and does not have something at all of that charm, as if these fish were standing on the table alert (red fish), dried (Czech) or fried. It is just a translation of the first-class product in the category "Eh, in vain." Each type of fish, nevertheless, should be its purpose. To choose it for hot smoked, it is worth it weighingly.

From marine inhabitants in smoked best taste They have a cod and thermal. Wonderfully, Mintai, Kambala, Side, Piksha, sea \u200b\u200bbass. Study and Skumbrian for hot smoking should not be taken - too fat, the skin bursts and rolls a stockpool with any power of fire, and the meat excessively absorbs smallest smells of smoking. Well, a terror and cod, like Sudak, and bream, rightly created for hot smoking, especially since they are in stores in the stores inexpensively, but the ratio of price and quality of the product obtained is out of competition.

Covert.

Well, now the next stage. The fish was sat down, they were sprinkled, laid in the smokehouse sawdust, the scaly "semi-finished products" was placed on the grille on top of the grille, closed tightly with a lid and a good flame was burned. The most responsible moment is the beginning of smoking. Take care in advance of firewood.

First. Initially, the fire should be strong. Why should the flame be solid? To cause a sharp influx against fish clean smoke, without smelling all sorts of mature there.

This is the main layer of the "taste" product, and it is important that such smoke immediately absorbed.

Second. As soon as the lid knocked the smoke, immediately scatter the firewood under the bottom of the smokehouse so that they give a weak fire, barely literating metal from the bottom. And even better - bring the bonfire to the state of coal "for kebab", when they give heat without flames. Let them slowly smoldly.

Then put on the edges of the fire under the smokehouse one by one small linen.

Everything that is indicated about ORN is very important! Fish should shock not 20-30 minutes on hello heat and not be ugly cooked on skouring hand, and to stand at least an hour and a half over weak fire. Only in this case, the cooling, it will be a drum, twirled, unusually - Mmm! - fragrant, like a dish in the best restaurant!

One significant digression that can be allowed in the entire process, such: after about 20 minutes from the beginning of smoking smoke from the smoke, it is necessary to open it and give inside how to ventilate it, leave an excess pair. (Contrary to public opinion that the smokehouse "in the process" in no case cannot be opened. This is not at all so!). The fragrance in the fish does not delive this procedure, it only skeys it, at the same time the surplus of moisture is reset. But to follow or not this example - choose yourself. At least try to do so, in any case, it is not certain personally to make sure of any of the parties.

Culinary tricks

Preparing catfish, two hours two (for large pieces) Give fish on a weak heat, as described above, and then leave it on the caring coals all night. Go to bed yourself. Than longer fish Wides in slowly cooling smoking, the better. By morning you will succeed cooking masterpiece To envy all neighbors! Full analogue of sturgeon! The main sawing in the cooking of the cat is not overdo it, but it will be impatient. Act carefully.

There are some other additions that improve the palette of the taste of smoked fish.

If shuckles directly before smoking, put in the abdomen in a pair of lemones or squeeze the juice and slightly drip brandy, the taste will be simply amazing. And in Schuchuk, Harius, the perishes, you can lay a few mugs of the pickled cucumber, the feathers of a green bow and a chinful of dill seeds. Very colorful taste!

If the fish is somewhat pressed, for example, like Kumj, I like to pour a tablespoon of mayonnaise inside the carcass or put the same amount of foam oil and score it from top of a bunch of dill and other greenery. Naturally, after this procedure, the fish should be laid in the smokehouse under the tilt or the belly up, so as not to eliminate juice and it is impregnated with "ingredients."

The use of garlic, a green and green onion, seasonings and spices can make much improved taste sensations from a long-known product. Do not save money in this business and time, do not be lazy, experiment - and you will be rewarded with a real culinary miracle.

How to use "liquid smoke"

Today there is another interesting and safe tool for smoking, it is called "liquid smoke". This product is obtained, as manufacturers are noted, from a thoroughly purified wood resin of the valuable wood. It is argued that in all the indicators he is cleaner of ordinary wood smoke.

Now this remedy is sold in bottles in many stores. The main thing is to know how to apply it. To apply it on the fishing fish is better tasted or, at worst, a bunch of grass. It would be nice to sprinkle on top of the sprayer - they are now produced in the form of nozzles on plastic bottles. Give fish after that time to laugh so that it is soaked. Then smoke fish ... Without sawdust! The dish is preparing quickly - you do not need to think about maintaining a weak and even fire, swallowed it well - and after half an hour you can shoot.

And yet, confess, fish prepared using sawdust, and not "liquid smoke" causes more confidence. It is more natural. But, probably, someone will like this way of pseudo-smoking. Try - and you decide.

How to keep smoked fish

Smoked fish is kept long. Better, of course, to eat it right away, while she is with heat with heat. But if you harm it a lot, then you need to remove into the refrigerator and folded the layers, placing them perpendicular to each other and shifting each clean paper. However, smoking the smell is able to "eat" in the refrigeration chamber all other stored products. And to throw "smoked" into hermetic containers, alas, it is impossible, otherwise they "suffocate" from their own evaporation. What to do?

If the refrigerator allows, tightly wrap each fish separately (or portions) into cellophane packets or a plastic film and place in freezing Camera. This is the most optimal way out. Imagine, even six months later, when you get out and defrost the product in the oven, and better - in microwave oven, He will be boloving, as if cooked five minutes ago!

And further! Do not forget that the smokehouse in the campaign can be used in other hypostasis. It is incredibly convenient to bake in foil and fish, and game. Do you know what kind of wonderful baked potatoes do in the smokehouse?! it best garnish To fish in any campaign.

If a You managed to catch a lot, then you certainly need to do something. There are many options here, from fishing oars to the preparation of various exotic fish dishes.

But, after all, the simplest and common ways to cook fish, it's all the same ear, frying fish and her smoking.

If you can easily smoke fish, then you will get very fragrant and insane tasty dish. The process of smoking fish is no particular difficult, the main thing is that you have fire and smokehouse.

Smoke serves as a natural antiseptic. So he will help you save For a longer time, and besides this fill it with its aroma and very pleasant taste. But how to smoke the fish at home in the field we will be in detail in detail.

Learning to smoke fish correctly and tasty. How to do it?

The process of smoking the fish always begins with its choice and ends with the direct extraction of fish from smoking. All these stages need to be clearly imagined not to spoil their catch.

After all, the fish can be easily reaping in the smokehouse. After that, instead of a light fragrance of smoke, it will be much lazy and it can be with great difficulty. If the fish you will not sleep, then it will rather look like a boiled than smoked.

What fish can smoke?

There are no strict rules when choosing fish for smoking. You can smoke tasty almost all fish. But it is necessary to keep in mind the main conditions. And there are only two of them.

You need to smoke only fish extremely fresh!

With this method of its preparation, the fish should be only one species and the same one. Only such a fish can well and evenly salve and also proceed.

If we talk about the type of fish, which is most tasty in the smoked form, then this is fatty fish. For example, it is very tasty you can shrew the same Or turning.

Fish is more simple, the same Or perch are also suitable for smoking. Lucky caught? You can smoke and it. So, I think, with the choice of fish for smoking, we completely defined.

What should be smoking to smoke fish?

Usually fish smoked in smokehouse, and it represents a simple metal box. He necessarily has a lid and grille. At the height of the smokehouse under the fish should not be high.

It is enough just 50 cm in height. If the box is higher, then all the fish is hardly able to proceed well. As for the shocking cover, it should close it very well and tight.

Do I need to glow fish before smoking?

Some fishermen lose fish when smoking are not engaged and smoked it straight as it is. But if Do not gut, sometimes she can give bitterness. So, the gills are better to remove with them yet, and all the insides.

Also, do not leave the black film that covers the rib. Different fish in its size, you need to gut differently.

If the fish is small, that is, within 300-400 g, it is not necessary to gut it, just salt before smoking. If you want to shrink carp or bream, and it weighs not more than 750 g, then you can also smoke it without groaning.

Fish average in size, that is, from 1 to 3 kg, you can also smoke without giving up. But, if you smoke it with a hot way, then it is still better to extract everything from it. At the same time, it is not necessary to clean and remove the head.

As for the fish is very big, it is necessary to gut it, and besides it also to cut. It is best to cut a large fish along. As a result, you should have two longitudinal halves.

With this cut along the back, you have every half of the fish carcass must have half the head and half the tail. If you attach cut pieces of fish to each other, they must be connected almost correctly on the abdominal side of the fish. No spine delete. Also do not touch the tail fin.

You can cut And in a different way, for example, across. In this case, the knife must be put vertically to the spine. Slices need to try to cut the same, so they will proceed evenly.

Fish with smoke is better not to clean, but leave on it all the science. This option is even more preferable. Scales, it is very durable protection, in addition, after smoking, it looks very attractive.

If you leave the fish in Czech, then dirt and smoking when smoking it is not terrible. But if you smoke Siga, then it must be cleaned. You can also clean the fish whose scaly when fishing was badly damaged. For example, if you caught it network.

How much and how to solit fish?

Fish before smoking it is necessary to saline. It is best to do this for 2 or 3 hours before you send it to the smokehouse. But if You do not plan it after smoking, and immediately eat, you can escape it immediately. That is, they sank salt and followed her in the smokehouse. You do not need to keep it in salt.

If you want to eat it later, then better fish Still sleep, because it is possible to rinse it from excess salt. This is what makes it before the process of smoking.

In addition to salt (this is a mandatory component), in front of the bookmark, the fish usually peaks, and add different spices to it and some herbs that are well combined with fish.

Try to "not score" the spice taste of the fish itself.

I will save fish. What wood do it?

It is best for fish with alder. It can be a pinch or chips that are slightly wetted. Also in the chips can also add fresh twigs with leaves. It is suitable for IVA fish. But still a classic smoked fish is alder or juniper.

More for fish you can use oak (suitable for smoking many products), apple tree, hazel, pear (well suited for this branch, cropped in spring) or ash with birch.

Thus, using different wood, you can adjust the taste of smoked fish. You can even take sins of not one breed, but at once a few.

If you will harm yourself so much, then be sure to remove the entire bark with the branches, because it is a resin (very often there is quite a lot of it). So because of the resin is not used when smoked wood from coniferous rocks.

The branches and pieces of wood are crushed into small cubes, centimeters of 2-3. More in size they should not be. Scoop must be moisturized before frowning.

After that, you can pour it into the smokehouse itself, or rather at its bottom. As a result, the chip layer should have relatively smooth. If you smoke the fish you will be in the smokehouse, the size of which is about the bucket, then the chips will need somewhere 200-300 ml.

Lay fish for smoking

First of all, as we have already said, you need to decompose the sumps on the bottom, then there is a lattice and the fish itself is put on it. At the same time, put on the lattice of the fish only in one layer. It will give her the opportunity to proceed well, because smoke will be able to "go" to her freely on any side.

The smokehouse after that is tightly closed, and you can put it directly on fire. Not very large smoke can be installed on the barbecue. Coals that will be under the smoke should be decomposed evenly.

You can leave a couple of non-fully burned lamps, but there should be no strong fire in any case.

How much to keep fish on fire when smoking?

First, the smoke must warm up. When it happens, the sinters will begin to smoke and you will see the white smoke that will certainly appear from the smokehouse. Such smoke comes from Olkhov Slice.

After heating the smokehouse, all the firewood, which still burn, is cleaned.

Next, smoke the fish is best only on alone coal. If the fish in the smokehouse you have medium, then she needs 30 or 40 minutes to get ready. But here the time is determined by the power of the fire itself, the dimensions of the smokehouse and how much fish is located in it.

Be sure to follow the smokehouse to be done in moderation, that is, without overheating. Too high inside the smoke temperature should not be. This is especially important at the beginning of the smoking process. This process consists of 2 stages.

The first one, it is a drying (in time it is somewhere 1/4 of part), and the second is already directly directly the effect of smoke per fish, that is, smoking, which remains the remaining time.

When the fish is only dried, it is quite enough for this 80-90 degrees. But for smoking, the temperature should be higher - all 120 degrees.

What temperature inside the smokehouse itself is quite realistic to determine. This is done very simple.

When you drip with water onto the lid and it completely evaporates without hissing, then, it means that your fish smokes according to the rules and not weld. So adjust the temperature, having reduced or adding fire in the fire or mangale.

Open smoking only after its complete cooling and when it does not go smoke. Now you need to inspect the fish. Well smoked fish in color should be dark gold, sometimes even with a reddish tint. But a completely bright fish is most likely more damp.

Learning to smoke fish without applying smoking

Not always, the smokehouse turns out to be at hand, then you can shrink the fish in a simple foil. It is wrapped in it (in this case, the foil should cover the fish with several layers) and a few holes in foil are poured.

A few more utilities when smoking fish

These are peculiar axioms that need to know not only in theory, but also apply them when you smoke fish.

No need to put fish in the smoke, if the size of the carcasses varies greatly. When smoking is still on fire, it should not open it. The same can be said and when smoking even smoke.

If the fish you have wrapped in a hot way, I do not keep it for a long time. It is better to eat it immediately. So it will be much better. If you decide to save already smoked fish For a while, then more than 3 days in the refrigerator it should not lie.

Allowed to smoke fish, all the same, it is more male and engage in this mostly men. Here in this video will be shown to you how you can shrink the scumbering at home. We look.