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.

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.