Smoked fish is the most delicious their hands

Fragrant, inviting their views smoked fish is one of the most delicious snacks. Of course, in most cases, in our time it appears on the table only when we buy it in the store, and yet, there are very simple and affordable methods of Smoking fish at home.

Smoking is a processing product of smoke produced during combustion of sawdust or wood. Smoked fish has a unique flavor, especially melting, tender taste, it stimulates the appetite throughout their appearance and smell. Unfortunately, what we buy in the shops and on the tenth does not reflect the whole range of taste freshly smoked fish, but there is a solution to smoke fish at home, with your hands to cook delicious and fragrant fish snacks.

For the preparation of smoked fish at home is necessary smokehouse, which today can be purchased by anyone - and place it does not take a lot and for the price available. This device will allow you to cook at home fish of both hot and cold smoked.

At home usually prefer hot Smoking product prepared quickly, and the process itself is quite simple. Such curing occurs at a temperature of 90-100 degrees and usually takes a little time. Fish lose little moisture, juicy, soft, gentle. However, for a long time to keep such products cannot. Cold Smoking allows you to make a delicacy with a longer shelf life, but it takes a lot of time - up to 5 days! When cold Smoking maximum temperature is 40 пїЅ C, the moisture is removed gradually, so this smoked fish is more dry than in the first embodiment. However, the taste of the fish cold-smoked in no way inferior.

Hot smoke should choose gentle fish average fat or lean, or very fat, for example, acne. Perfectly manifest themselves sturgeon the sturgeon and others, salmon, whitefish, cod, herring, salmon, bream, Chub, sea bass, small fish (Baltic herring, sprat, whitefish) should be cooked at a temperature of not more than 60 degrees. Ideal for cold smoked mullet, roach, roach, sturgeon, bream, smoked nelma, of belorybitsa, muksun, far Eastern salmon and sturgeon, eel. Many familiar red smoked fish, which is one of the most popular delicacies, so choosing to smoke any of the red fish (salmon, trout, pink salmon, chum salmon, sockeye), you will not go wrong.

Preparation of the fish prior to Smoking

Clean the fish, remove the blood and gills, wash, put in a salt solution (100 g of salt per 1 liter of water), leave for 3-4 hours, remove, drain, through the mouth to tail type stick, tie the fish with twine, so that it does not fall apart, then fish, you just need to hang in the smokehouse them to the walls of the chamber and each other does not touch and keep 3-4 hours in the smoke at a temperature of from 80 to 120 degrees.

To check the availability of fish during Smoking just around the ridge should not be blood, the skin slightly behind and between it and the meat should appear a little juice.

Of course, there are other ways of preparing fish prior to Smoking. Typically, this salting or pickling, and you can add your favorite spices and herbs to taste.

If smoked fish after read you really wanted, but the home of a smoker you have not, do not worry.

Recipe for Smoking fish at home

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You will need: 100 grams of rice, 30 g of black leaf tea, 2 mackerel (or other fish), 3 tbsp. sugar, 2 tbsp. salt, 1 tsp. cinnamon, soy sauce.

How to smoke fish. Fish pour 2 tbsp. of salt and 1 tbsp. of sugar, put into the cold, leave on for 8-10 hours, rinse, Pat dry, pour soy marinade and leave for an hour to marinate. Stir the rice with dry tea leaves, cinnamon and sugar. Take Tolstoganova the frying pan to the bottom of the foil, folded it in 3-4 layers, pour on top of mixture of rice with tea and spices. Put on the grill pan (if there is a grid of suitable diameter, it is better to use it or you can use a regular grid from oven, place pan on high heat and heat for 5 minutes, then reduce the heat to medium, put on the grill the fish, top cover (if you use the bars from the oven, the lid is not closed tightly), to smoke the fish for half an hour, turning after 15 minutes

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