Smoked fish - very tasty with their hands

Fragrant, inviting their views smoked fish - one of the most delicious snacks. Of course, in most cases nowadays it appears on the table only when we buy it in the store, but in the meantime, there is a very simple and affordable ways of smoking fish at home.

Smoking is a processing product of smoke produced during combustion of sawdust or wood. Smoked fish distinguishes a unique flavor, especially melting, sweet taste, it stimulates the appetite his whole appearance and smell. Unfortunately, what we buy in the shops and on the tenth part does not reflect the whole range of taste freshly smoked fish, but the decision is - to smoke fish house with his own hands to prepare delicious and flavorful fish snacks.

For the preparation of smoked fish at home need a smokehouse that today anyone can buy - and place it does not take much, and the price is available. This device will allow the fish to cook at home both hot and cold smoking.

At home, it is usually chosen hot smoking - the product is prepared quickly, but the process is fairly simple. Such smoking occurs at a temperature of 90-100 degrees and usually takes some time. Fish loses little moisture, it turns out juicy, soft, gentle. However, for a long time to keep such products can not be. Cold smoking allows you to prepare a delicacy with a longer shelf life, but it takes a lot of time - up to 5 days! When cold smoking the maximum temperature is 40 degrees, the moisture is removed gradually, so this smoked fish turns drier than the first version. Nevertheless, taste cold-smoked fish in no way inferior.

For smoked fish should choose a gentle medium-fat or lean or very fat, for example, acne. Perfectly manifest themselves sturgeon - stellate et al., Salmon, whitefish, cod, herring, salmon, bream, chub, sea bass, small fish (herring, sprat, whitefish) must be prepared at a temperature of not more than 60 degrees. Ideal option for cold-smoked - mullet, roach, roach, cisco, bream, white salmon fillets, white fish, whitefish, sturgeon and Far East salmon, 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, salmon, chum, sockeye), you can not go wrong.

Preparing fish before smoking

Gutted fish, to remove blood and gills, rinse, put in salt solution (100 g of salt per 1 liter of water) and leave for 3-4 hours, remove, dry, through the mouth to tail enter wand fish tie with string to it in the process has not collapsed, then the fish need easy to hang in a smokehouse to the chamber walls and they are each other do not touch 3-4 hours and to keep the smoke at a temperature of 80 to 120 degrees.

Test the readiness of fish during smoking is simple: around the ridge should be no blood, skin slightly delayed, and between it and the meat should appear a little juice.

Of course, there are other ways to prepare fish before smoking. Typically, this salting or pickling, when it is possible to add spices and herbs favorite taste.

If smoked fish after reading you longed, but home smokehouse you do not, do not worry.

Recipe for smoked fish at home

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Need: 100 g rice 30 g of black leaf tea, 2 mackerel (or other fish), 3 tablespoons sugar, 2 tablespoons salt, 1 tsp cinnamon, soy sauce.

How to smoke fish. Pour 2 tablespoons fish salt and 1 tbsp sugar, put into the cold, leave for 8-10 hours, rinse, dry, pour soy marinade and leave to marinate for an hour. Stir the rice with dry tea brewing, cinnamon and sugar. Take tolstodonnuyu pan, put on the bottom of the foil, folding it in 3-4 layers, pour the mixture on top of rice with tea and spices. Put the pan on the grill (if any grille suitable diameter, it is better to use it, or you can use a regular grid from the oven), put the pan over high heat and heat for 5 minutes, then reduce heat to medium, put on the grill fish, top cover ( If you are using a lattice from the oven, then cover will not close flush), smoke fish for half an hour, turning after 15 minutes.

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