You will need
    • Ear (arbitrary proportions of ingredients):
    • pot;
    • fresh fish;
    • potatoes;
    • millet;
    • carrots;
    • onions;
    • salt
    • pepper
    • greens-to taste.
    • Smoked fish:
    • metal box for Smoking;
    • fresh fish;
    • alder sawdust;
    • salt and pepper.
    • Fish in foil or in clay:
    • fresh fish;
    • foil or clay;
    • salt and lemon;
    • onions.
Will hepatitice small fish. Vsporite her abdomen, gently remove the gills and guts with the gallbladder. Rinse the fish and put it in a pot. Cover with cold water and hang the kettle over the fire. The fish should simmer for about 20 minutes. If you still have small fish and a number of time then strain the broth and place in a fresh batch of fish. Again hang over the fire for 20 minutes.
Peel the potatoes, carrots and onions. Cut potatoes into large pieces, carrot circles, and onions can be finely chopped or cut into rings.
Strain the finished broth. Place potatoes, carrots and a little millet. Add black and fragrant pepper, Bay leaf. Hang it over the fire. When the potato is ready, add the ear pieces of large fish and leave to cook for another 15 minutes. 5 minutes before the end of cooking, salt the soup and add the onion.
Riversdale smoked fresh fish. Pull out the insides and cut the gills. RUB on all sides with salt and pepper and place on a couple of hours to proselytise.
Put alder sawdust in the bottom drawer for Smoking. Slightly moisten them with water. Put sawdust on the metal grill or fresh bars. Lay the prepared fish on the bars in a single layer. If a lot of fish, then make another grid of bars and put another layer of fish.
The smoker close the lid and put on fire into the fire. The heat level, adjust by turning the coals under a metal box. After 20 minutes remove the smoker and check the fish. Usually Smoking is enough for 30-40 minutes. But it depends on experience, size of fish and the fire.
Fish will falsepositive fish carcasses. Remove them from the inside. Scales scrape. Wash and salt the fish inside and out.
Put in the abdomen chopped onions and lemon wedges. Wrap the meat in foil or cover with a thick layer of soft clay.
Bury in hot coals prepared fish. Top kindle little fire. Half an hour later the fish is ready. Scales will remain on the foil or clay, and the fish work in their own juice.