Among fishers beginners there is an opinion that smoking of fish in the hot way - business difficult, demanding special knowledge and in field conditions almost impracticable. Actually hot smoking isn't more difficult than preparation of a shish kebab outdoors and borrows about the same time.
Independently to prepare a hot-smoked fish, the oil lamp – the metal container with lid and a lattice on which the fresh fish gives all the best will be required. It is good if the smoking shed is made of stainless steel 1.5 mm thick, a bottom – 2.5-3 mm.
From a bottom the next lattice for smoking has to be located at distance of 5-6 cm. In the smoking shed there can be 2-3 regiments. Distance between regiments – 10 cm.
For hot smoking of fish the bird cherry, an alder, an ash-tree, an aspen, an apple-tree are considered as the best firewood-sawdust. As a last resort as fuel dry leaves, branches and chips will approach. Fill an even layer 2 cm thick sawdust on a smoking shed bottom. Especially tasty hot-smoked fish are the eel, a cod, a mackerel, a bream, a tench, a carp, a perch and a burbot. Carcasses are cleaned, washed out and rubbed with salt, not less than 2-4 spoons of salt have to fall on 1 kg of fish. In such look leave fish for 15-20 minutes. After that fish wipe pure fabric don't wash) and spread on a lattice. In a section of a paunch of fishes it is possible to fill spices. After sawdust filled, laid fish, it is necessary to close an oil lamp cover, but isn't tight, having installed the device on fire. When from under a cover the fragrant smoke goes, it is time "to lower" a flame and to note time. Preparation time of a hot-smoked fish fluctuates from 20 minutes to an hour depending on the size and quantity of fish. When smoking comes to the end, open a smoking shed cover that moisture from a surface of fish evaporated, and carcasses were slightly dried. Correctly prepared hot-smoked fish has to be golden-brown color. At her from skin meat easily separates. Meat has to be not damp, friable and evenly prokopchenny.