Smoking - a universal way of cooking and even drinks: it is possible to find both meat, and beer ""with a smoke"". But unconditional classics of a genre - a smoked fish.
The smoke-cured essence is that fish prepares by two ways at once: it is extinguished over fire and becomes impregnated with smoke which contains substances, pernicious for microorganisms, and also gives to a dish an appetizing golden-brown shade. If once similar thermal treatment was applied rather from need, than from gourmandise, then now the smoked fish was included into the category of delicacies.
Practically any breed of fish suits for smoking. Classical recipes include both a fish trifle like a capelin, and larger inhabitants of fresh and salty reservoirs: trout, humpback salmon, sturgeons, mackerel, silver carp.
The small-sized fish can be not cleaned. And here everything that there is more palm, should be cleaned and washed out properly from within. We leave scales untouched. It is better to cut absolutely large copies on pieces or to divide in two along a backbone.
Before a fumigating sacrament future treat needs to be salted. Better in saline solution - brine (150-200 g of salt on water liter). For hot smoking the fish is salted of several minutes till several o'clock. A salting most long the sturgeon and the same big individuals demands, the shortest - a capelin and her similar. For example, on salting a fish piece weighing about 1 kg leaves from 30 minutes to an hour. After that - when fish will become elastic - it is necessary to wash away saline solution and to blot water.
Smoking sheds fairly expedite matters, but these devices - nevertheless only for application in the open air. And after all, for centuries and in the millennia people did without them.
If you want to smoke houses, you need the enameled pan, a wok or a cauldron. In country conditions also the metal bucket will fit.
Most often save on an alder, but it is possible and to experiment with cherry or a beech. Also the birch, a willow, an aspen will approach. Each tree gives the subtle shades noticeable and in ready fish. Coniferous breeds aren't recommended because of abundance of pitch. For one bucket there will be enough glass of spill, for a pan - handfuls of sawdust.
The more the humidity of wood - the is more than smoke. So it is possible to moisten chips, especially if you were engaged in smoking on the street.
The principles of smoking in the special unit and in a pan are absolutely identical. From below there is a wood, over it fish is located. But nuances differ. If at home we need to reach reasonable compromise between amount of smoke and intensity of taste, then outdoors it is possible to disperse with might and main.
So, a situation the first - house. In suitable capacity a layer we stack sawdust. We set fire so that they smoldered. We close a foil. From above we establish a lattice on which pieces we stack fish. We put all design on weak fire, we close a cover. We prepare from 1 tothree o'clock, depending on the size of fish.
Situation the second - country and marching. On a bottom of the enameled bucket we fill spill. In 15-20 centimeters we place above a lattice on which we put fish. We close a cover, we put on a fire or a torch. Shaving will be engaged after a while and will give a large amount of smoke. It is necessary to sit and wait for a catch.