To prepare your smoked fish, you will need the lamp – a metal container with a lid and a grate on which fresh fish is laid out. Well, if the smokehouse is made of stainless steel with a thickness of 1.5 mm, bottom – 2,5-3 mm.
From the bottom of the nearest grate for Smoking should be located at a distance of 5-6 cm In the smokehouse can be 2-3 shelves. The distance between the shelves is 10 cm.
Best wood sawdust for hot smoked fish are considered as wild cherry, alder, ash, aspen, Apple. In extreme cases the fuel will approach the dry leaves, twigs and splinters. Sprinkle an even layer 2 cm thick sawdust on the bottom of the smokehouse.
The delicious smoked fish are eel, cod, mackerel, bream, tench, carp, river perch and burbot. Carcass gutted, washed and rubbed with salt, 1 kg of fish must have at least 2-4 tablespoons of salt. In this form, leave the fish for 15-20 minutes. After that, the fish wipe with a clean cloth (do not wash) and spread on bars. The incision of the abdomen of the fish you can put spices.
After the sawdust is poured, the fish are laid, it is necessary to close the lid of the oil lamp, but not sealed, by setting the device to fire. When the lid goes fragrant smoke, it's time to "turn down" the flame and note the time. Cooking time ranges between 20 minutes to an hour depending on the size and number of fish. When Smoking is finished, open the lid of the smoker to keep moisture from the surface of the fish vanished, and the carcass slightly dry.
Properly cooked smoked fish should be Golden brown. She easily separated from the skin of the meat. Meat should not be wet, crumbly and evenly smoked.
