Smoked fish – not only magnificent snack for beer, but also a full-fledged dish which can please members of household and guests. The majority goes behind this product to shop, but not all know that smoking is quite possible in house conditions. For this purpose the small smoking shed, sawdust and a couple of hours of time will be required.
It is required to you
- Smoking shed;
- sawdust;
- bream;
- salt;
- liquid smoke;
- black pepper.
Instruction
1. Before smoking a bream, it is necessary to get or create the home smoking shed. Most often those copies which are implemented in outlets aren't rather capacious. For the self-made smoking shed use any big container in which it is possible to place sawdust, a lattice and a bream, having closed from above a construction a cover.
2. In the prepared smoking shed lay out sawdust. They can be received from any kinds of wood, except coniferous. The alder and fruit trees adding to a product special aroma is ideal.
3. Accurately draw a bream, having saved him from an entrails, but don't clean off scales. Wash out fish under flowing water to wash away possible blood and bile.
4. Salt fish from the external and internal parties, it is possible to grease slightly her with liquid smoke and to strew with a black pepper. Liquid smoke is on sale in many large shops, but also without it fish will turn out not less fragrant. In such look it is desirable to sustain a carcass within 5 hours that it was well salted then to wipe it with paper which will remove surplus of moisture.
5. Put a fish trunk on a lattice which ship in the smoking shed. So the bream won't adjoin to sawdust that will exclude burning probability. Close ware a cover and put on small fire. If smoking is carried out in the apartment, then it is necessary to include an extract not to smoke walls and a ceiling.