You will need
    • For smoked fish in the pot:
    • 3 kg of fish;
    • 3 tbsp. of salt;
    • the boiler;
    • juniper branches
    • alder or straw.
    • For smoked fish in aerogrill:
    • mackerel (2-3 kg);
    • "liquid smoke";
    • salt.
    • For the fish in the smoker:
    • 2-3 kg of fish;
    • 3 tbsp. of salt;
    • sawdust of alder
    • juniper;
    • Bay leaf
    • spices.
Smoked fish in the pot

Take the fresh fish (whitefish, carp, bream, perch, carp), clean, gut, wash, salt in brine. Salt them after you smoked, but salted to smoked fish stored longer. Put the fish in a strong brine for 30-40 minutes, if the fish is of medium size. If you are going to smoke the big fish, leave it in the brine for 8 - 10 hours
Place the fish in a colander, allow to drain the brine, wipe dry with paper, RUB with salt per kilo of fish, one tablespoon of salt, and place on the bottom of the boiler to the branches of a juniper, alder or straw. Cover the kettle and put it on the fire for about 30 minutes, until the fish is tender and browned. Remove the cap when the boiler is completely cool.
Smoked fish in convection oven

Clean the mackerel from the innards, rinse under running water, RUB well with salt on all sides, then brush the liquid smoke on the outside and inside, leave for half an hour. Tie with twine salted fish, so it does not fall apart during the Smoking process, put on medium grill.
Set the temperature of the convection oven to 180 ° C and the average fan speed in the mode of Smoking, you smoke in these settings, for 25-30 minutes. Lay out the fish from the grill, let cool, wrap in foil and store in the refrigerator for 3-5 days.
The fish in the smokehouse

Take fresh fish, Smoking good eel, bream, tench, cod, carp, river perch, burbot. Remove the innards, rinse and salt. To pickle in brine, and sprinkle salt on each carcass inside and outside (one kilo of fish, one tablespoon of salt), leave to proclivities within the hour, if you are a small fish, about two pounds each carcass.
Rinse the fish with cold water just before Smoking and Pat dry with a cloth. Pour on the bottom of the smokehouse alder sawdust, add juniper to give the fish a Golden color, put a Bay leaf for flavor, set over a pan of sawdust or pan as a drip tray for fat. Put in the fish abdomen spices to taste.
Place the fish on the grill so that carcasses do not touch each other, close the cover of the smokehouse and set it on fire. Spend smoked for 30-40 minutes, then remove the smoker from the heat, open the lid and allow the moisture to evaporate. Remove fish, let it cool, refrigerate, wrapped in foil, for 3-5 days.