Advice 1: How to smoke fish liquid smoke

"Liquid smoke - flavoring designed to make the products taste and flavor of meats by applying to the surface of the product or add directly to the cooking process.
How to smoke fish liquid smoke
You will need
    • For smoked herring:
    • 1 kg of herring;
    • 100 g of salt;
    • 50 ml of "liquid smoke";
    • 1 tsp of black pepper.
    • For cold smoked fish:
    • 1 kg of small fish;
    • the Bank capacity of 3 liters;
    • salt;
    • ground white pepper;
    • ground red pepper;
    • dried dill;
    • 5 tablespoons of "liquid smoke".
    • For smoked-boiled walleye:
    • 1 kg walleye;
    • 200-300 g of bacon;
    • 100 g of salt;
    • 2 tbsp of pepper;
    • ¼ Tsp citric acid;
    • pepper;
    • 50 g of "liquid smoke".
    • For fillet herring in sauce:
    • 400 g fillet of herring;
    • 1 liter of water;
    • 3 tbsp. of salt;
    • 1 onions;
    • 1 tablespoon of sugar;
    • spices to taste.
Instruction
1
Coperative herring herring, disembowel, rinse the inside and outside, mix salt and pepper, add "liquid smoke RUB this mixture of fish inside and outside. Place the fish in an enamel container, put oppression and put in the refrigerator to marinate for two days.
2
Remove the fish from enamelware, rinse with cold water, Pat dry with paper towels and dry at room temperature for 5-6 hours, wait for the skin of the fish shone with liquid brilliance.
3
Cold-smoked fish, Take a glass jar, scald with boiling water, dry. Mix red, white pepper and dried dill, pour on the bottom of the jar of the spice mixture in one centimeter, put the spices on the fish in a single layer, pour the "liquid smoke , sprinkle another layer of spice, add another layer of fish and pour the "liquid smoke , continue until you fill the whole jar.
4
Leave the fish to Kapitsa for 2-3 days, turning the jar every 12 hours so that the fish is evenly saturated with brine. Remove the fish from the jar, rinse, dry on paper towels and dry during the day.
5
Smoked-cooked will adequadamente fish wash, remove the backbone, have the fillets without removing the skin, season with salt, pour 4 tablespoons liquid smoke. Pour water into the pan, put the onions, put on the fire, add citric acid, pepper, 1-2 tablespoons of "liquid smoke to the same place the head and tail of a perch, cook the fish stock.
6
Remove from the broth, the onion, the head and tail. Fillet cut into small slices, place fillet on the bacon, wrap in rolls, staple wooden skewers, soak in boiling water and cook for 10 minutes, drain the broth.
7
Herring fillets in pouring fillet Cut into thin slices, make a brine (water, salt, sugar, spices), cover the fillets with the brine, leave for a day, drain the brine. Mix 200 ml of sunflower oil with 1-2 teaspoons of "liquid smoke , add mustard to taste, pour this mixture into the fillets and leave for 12 hours in a dark and cool place.

Advice 2: How to smoke fish smoked

Cold Smoking is called because of the fact that occurs at a temperature of 28-35 degrees for 1 to 4 days, depending on the size of the fish. Smoked fish smoke produced by the combustion of sawdust from wood. Before you start Smoking it is necessary to conduct preparatory activities.
How to smoke fish smoked
You will need
    • Fish
    • salt
    • water
    • smokehouse
    • sawdust
    • raw juniper branches.
Instruction
1
Gut the fish, i.e., remove all the insides. It is also recommended to remove the gills. Get full bleeding, otherwise on the carcass of smoked fish can be blood stains. The scales can not be removed.
2
Salt the fish. To do this, first make an 8% salt solution: 100 ml of water, take 8 grams of salt. The volume of solution depends on the number of fish. Put the fish in this solution. It should be fully covered by the solution, and it should not be too many in one tank, otherwise the fish will sasalita not completely. So leave it at room temperature for about 12 hours.
3
Salted fish otmachivat in fresh water for 1-2 days at a temperature of 12 degrees. To maintain this temperature by using ice. When soaking of fish removes all the excess salt that may be present, for example, in the upper layers of the carcass. Salt the fish evenly.
4
Hang the fish on metal hooks or rope and dry with warm air for about a day. She has slightly podelitsya.
5
Then proceed directly to the cold Smoking. There are special smoke house, but if necessary, you can do it yourself in an old barn with a height of 1.5 – 2 meters. Fish should be hung as high as possible. Before Smoking in a bucket build a fire from wood sawdust of alder or aspen. The pine wood is not recommended, because for her smoked fish will have a bitter taste. When the bucket goes out the flame and would go out to smoke, put it under the fish. At the initial stage of Smoking you need to follow a constant supply of smoke to the fish. Not to the flames, it can turn Smoking from cold to hot. In the end you may add raw juniper branches, their smoke has antimicrobial properties, thanks to which the fish moldy, and the longer kept.
6
Let the fish after Smoking hang for about 2 days without a smoke, it's a bit Padalitsa and become even tastier.
Note
Large carcasses can before Smoking cut into pieces.

Advice 3: How to smoke bream

Smoked fish is not only a great snack to beer, but the dish which can please the family and guests. Most goes for this product to the store, but not everyone knows that Smoking is quite possible at home. This will require a small smokehouse, sawdust and a couple hours time.
How to smoke bream
You will need
    • Smokehouse;
    • sawdust;
    • bream;
    • salt;
    • liquid smoke;
    • black pepper.
Instruction
1
Before smoked bream, you need to buy or build a home smokehouse. Often those copies, which are sold in outlets are not spacious enough. For a homemade smoker, use any large container that you can put sawdust, bars and bream, closing the top structure cover.
2
Cooked in a smokehouse put sawdust. You can get them from any species of wood except pine. Perfect alder and fruit trees, adding to the product a special flavor.
3
Carefully gut the bream, freeing him from the inside, but don't scrape the scales. Rinse the fish under running water to remove possible blood and bile.
4
Salt the fish with external and internal parties, you can lightly lubricate it with liquid smoke and sprinkle with black pepper. Liquid smoke is sold in many major stores, but without it the fish will be no less fragrant. In this form it is desirable to withstand the carcass within 5 hours that it is gasolinas, and then wipe it with paper, which will remove excess moisture.
5
Put the carcass of fish on the grill, which will load into the smoker. So bream will not come into contact with the sawdust, thus eliminating the likelihood of sticking. Close the bowl with a lid and put on a small fire. If Smoking is carried out in the apartment, you must enable the hood to not bloat the walls and ceiling.
Note
The willingness of the fish depends on its size. Bream weighing 1.5-2 kg will coptics within an hour. A sign of the adequacy of Smoking is the Golden color of the fish. After checking the fish on the readiness of the lid must close, otherwise the sawdust will burn out very quickly and the dish will be ruined. Too small a fish to smoke is not necessary, since a large number of bones do not allow to feel the taste.
Useful advice
Smoked bream, obtained as a result of this preparation will not burn to the grid, if the pre-greased with vegetable oil.

Advice 4: How to smoke salmon

Pink salmon is a valuable food fish of the salmon family, inhabiting the waters of the Pacific ocean. Smoked salmon - very affordable food product that is constantly present in stores. But you can try to cook this dish to your taste at home.
How to smoke salmon
You will need
    • For roulade of smoked salmon:
    • 1 salmon;
    • 2 mackerel;
    • 100 ml "liquid smoke";
    • 1 tablespoon of salt;
    • 1 bunch of dill.
    • For pink salmon smoked:
    • 1.5 kg of pink salmon;
    • salt;
    • 1 tsp of black pepper;
    • 1 tsp dried dill;
    • 1 tsp white pepper;
    • 1 tsp coriander
    • 0.5 tsp of sugar.
    • For pink salmon cold smoked:
    • 1 kg of salmon;
    • 4 tbsp. salt;
    • 12 tablespoons "liquid smoke".
    • For balyk pink salmon:
    • 1 kg of salmon;
    • 4 tbsp. salt;
    • 1 tablespoon of sugar;
    • 12 tablespoons "liquid smoke".
Instruction
1
Roulade of smoked gorbachevite salmon and mackerel. Cut the salmon in half along the spine, remove the bones without having to remove the skin. Have the mackerel fillets on.
2
Add salt in "liquid smoke" and stir. Coat salmon and mackerel with a mixture of "liquid smoke" with salt. Place the mackerel on pink salmon.
3
Turn the fish rolls as tightly as possible. Tie with string so the rolls are not turned. Cook in the oven for 3 hours on very low heat, pour 3-4 more times "liquid smoke", if necessary. Remove from the oven, let cool, soak in cold place for another day.
4
Salmon hot kopchenosti the fish, wash and gut. Dry on paper towels. Burn holes in the mill black and white pepper, shalt in a mortar the coriander, lightly calcined it in a dry pan. Mix salt, sugar and spices, RUB the fish with the mixture. Wrap in foil and soak in the cold for 15 hours.
5
On the grill smokehouse put the Apple-tree leaves or raspberries (to the fish does not stick to the grill). Remove the foil with the fish, put on the rack. Smoke 25-40 minutes.
6
Salmon cold will kopanytsia the fish, remove the gills, release the blood. Prepare the brine: mix the "liquid smoke" and salt, dilute in 1 liter of boiled water. Pour the fish with the brine, place in a cool place (temperature about 4-6°C for 3-5 days), hang the salmon in a well ventilated place for 3 days at room temperature.
7
Salmon from Gorbachyova, gut, wash the fish. Cut the ventral portion of the fish, cut into long narrow strips, put into a glass dish. Prepare the brine: dissolve the salt in 1 liter of boiled water, add "liquid smoke".
8
Pour the salmon brine, soak in the refrigerator for 5 days. Remove from the brine, hang it in the ventilated, dry and protected from the sun indoors for 2-3 days.
Note
Salmon smoked - 200 g boiled rice - 200 g onions - 100 g carrots - 100 g mayonnaise - 75 g... peel the Onion and cut into half rings. Carrots wash and peel. Grate it on a grater. Heat in a frying pan...
Useful advice
Humpback salmon of cold Smoking is a very delicious fish, and its relatively affordable price allows you to buy it as often as you want. Pink salmon smoked often buy not only for the festive table, but also for gatherings with beer, in salads.

Advice 5: How to cook smoked fish

Smoked fish is prepared quite quickly, along with a barbecue, this is a great dish for a picnic. Of course, in this case, the device for Smoking: smoker, grills, homemade smoker from a bucket. There is a way of Smoking fish in the Russian oven... the Options are many, the result is always excellent.
How to cook smoked fish
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.
Instruction
1
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
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.
Note
Vacationers and tourists usually uses only hot Smoking, as the process is fast enough. The cold Smoking process can last for several days and is much more time consuming process. Smoke almost any meat or fish product. Preparation of products for Smoking. Smoke you like fresh fish, and prepared pickle. Fresh small fish are smoked as-is, not even gutting.
Useful advice
Cooking fish by the method of hot Smoking is smoke at a temperature of over 60°C. hot Smoking suitable carp species (Chub, bream, azan, sabrefish), sturgeons (starred sturgeon, sturgeon, sturgeon), cod (cod, haddock, hake), salmon (chum salmon, pink salmon) and eel, whitefish, minooka, herring, smelt, halibut, herring, catfish and others. Then the fish is rubbed with dry salt or immersed in brine, wash again, and finally, smoked and cooled.

Advice 6: How to smoke fish in convection oven

There are many methods of Smoking fish. There are recipes cold-smoked, hot. They all involve the presence of special devices. However, it is possible to treat yourself to a taste of smoked fish by preparing it at home using an ordinary convection oven.
How to smoke fish in convection oven
You will need
    • 3-4 mackerel;
    • liquid smoke;
    • alder chips;
    • salt.
Instruction
1
The process of Smoking fish at home mini smokers is enough time, if not to mention the fact that this smoker is enough money, and need somewhere to install it, take the smoke and stuff. The device is also called a convection oven are widely spread in everyday life, it is absolutely easy to manage and very fast to cope with the preparation of various dishes.
Of course, to smoke the fish in the convection oven isn't really that in special smokers. The fish in the process rather fried. However, prepare in aerogrill fish hot smoked and verify how good it was.
2
Take 3-4 carcasses mackerel, cut their tails and heads. Cut along the abdomen, remove the unwanted insides. On all sides salt and pepper, add the spices that you use. Palm will distribute the spices over the entire surface of the fish — both for external and internal. Take a bottle of "liquid smoke", pour some into a separate bowl. Using a brush, brush with liquid smoke the fish as well - inside and out. Leave the fish in the fridge for at least a couple of hours, some recipes suggest leaving the carcass to absorb all night.
3
Before you smoke the fish in aerogrill make another trade. Take some alder chips and soak in any capacity for 15 minutes.
In a pan put the prepared grill alder chips. The fish lay on the middle bars. The parameters for the operation of the convection oven — convection the maximum temperature is 200 degrees Celsius. Mackerel hot smoked ready in 40 minutes.
4
While the "smoked" fish, wash and peel a few potatoes. A classic side dish for smoked fish is boiled potatoes. Boil it, drain the broth, put some butter. When serving, sprinkle potatoes with chopped fresh herbs.

Advice 7: How to smoke fish

Cold-smoked fish may be very healthy, because it reduces the amount of cholesterol in the blood. It can be consumed as a separate dish, or in soups, salads, sandwiches. You can easily prepare delicious and healthy smoked fish at home.
How to smoke fish
You will need
    • fish;
    • salt;
    • sugar;
    • onion peel;
    • spices;
    • "liquid smoke;
    • vegetable oil.
Instruction
1
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.
2
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.
3
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.
4
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.
5
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.

Advice 8: How to smoke in grills

Convection oven, convection oven, recently appeared in our kitchens, but many Housewives have appreciated its merits. For the preparation of meals it consumes 30% less energy than a conventional oven. The process of cooking it takes less time due to the movement of hot air. It is possible to cook a variety of dishes, including smoked.
How to smoke in grills
Instruction
1
To smoke in grills different foods – meat, fish, you'll need the drug, gives the dish a distinctive smoked taste and characteristic Golden color, it is called "liquid smoke" and alder sawdust. The sawdust they sell as accessories for aerogrill and you can buy them in any supermarket.
2
Before Smoking, the products should be prepared. First, the meat or fish is washed, rubbed with salt and spices, watered with the preparation for Smoking and leave for some time at room temperature to marinate. The fish can be kept an hour or two, meat – up to 12 hours.
3
If you are making meatloaf or fish, it is better to bind them with rope made of natural fibers to soft smoked products does not fall apart after cooking. The grate can be oiled to her nothing sticks.
4
Put it on your fish and set the bars on the lower level of the grills. On wehni level place a steamer in a special box with holes, into which pour alder sawdust, slightly moistened with water. The steamer usually comes with aerocrine.
5
Cooking mode for smoked fish, you can use a one-step, by setting the working temperature at 180 ° C, cooking time at medium fan speed by 40 minutes.
6
For cooking meat pre-heat the grill on high grill place the prepared piece of meat and cook in two stages. First, at a temperature of 230-235оС and medium speed fan keep the meat for 10 minutes, then reduce the temperature to 150 and leave it for another 20 minutes.
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