How to smoke fish

Smoking at home is better to choose fish over fatty varieties, such as mackerel or herring. Since store-bought fish, as a rule, very frozen, leave at room temperature to defrost. After she thawed out, thoroughly clean it. If the fish is large, then Smoking it, you must decapitate and split, clean all the insides. Then wash it several times outside and inside with cold water.

After you've prepared the fish, begin to cook the brine. To do this, pour into a pan of warm water, add there salt, sugar, peel the onions and spices to taste. All mix thoroughly and place on a high heat. The more you take to pickle the onion skin, the better. When the brine comes to a boil, let it boil for another ten or fifteen minutes, and then carefully cool it. After that, add some "liquid smoke", which can be purchased at almost any major grocery store.

Prepared fish carefully lower into the brine, on top of covering some the oppression that the brine completely covers it. Then the pot of fish put in three or four days in the refrigerator. During this time it is well marinated and is impregnated with liquid smoke by purchasing one with a smoked flavor and taste.

When the fish marinated specified time, remove it from the brine, obsesiv with napkins or paper towels, and hang the tail out at room temperature for about twelve hours. Under the fish need to substitute some capacity, since it will drain the fat.

Ready remove fish, brush with vegetable oil and wrap in plastic wrap or just place in a plastic bag. Thus, you will be able for a long time, store it in your refrigerator. You will get a wonderful smoked fish that will just melt in your mouth, much to the delight of your guests.