Cold smoking is called because occurs at a temperature of 28-35 degrees within from 1 to 4 days, depending on the size of fish. Fish is smoked by the smoke which is formed at combustion of sawdust of wood. Before smoking it is necessary to hold preparatory activities.
It is required to you
- Fish
- salt
- water
- smoking shed
- sawdust
- crude juniper branches.
Instruction
1. Gut fish, i.e. remove from her all entrails. Also it is recommended to remove gills. Achieve thorough bleeding, otherwise on a carcass of a smoked fish there can be blood smudges. Scales can be not deleted.
2. Salt fish. For this purpose at first make 8 percent solution of table salt: on 100 ml of water take 8 g of table salt. The volume of solution depends on quantity of fish. Put fish in this solution. She has to become covered completely with solution, and she shouldn't be too much in one capacity, otherwise fish will be salted not completely. Leave it so at the room temperature about 12 hours.
3. Salted fish to an otmachivayta in fresh water within 1-2 days at a temperature of 12 degrees. It is possible to maintain such temperature by means of ice. At an otmachivaniye from fish all surplus of salt which can be present, for example, at the top layers of a carcass are removed. Salt in fish is distributed evenly.
4. Suspend fish on metal hooks or a rope and dry warm air about a day. She has to be slightly dried slightly.
5. Then start directly cold smoking. There are special smoking sheds, but if necessary it is possible to make it in the old shed 1.5 - 2 meters high. Fish needs to be suspended as it is possible above. Before smoking in a bucket make fire from sawdust of wood of an alder or an aspen. Wood of a pine isn't recommended to be used since because of it the smoked fish will have a bitter taste. When in a bucket the flame goes out and there will be a smoke, put its baking plate fish. At the initial stage of smoking it is necessary to monitor constant supply of smoke to fish. It is impossible that the flame flashed, it can turn smoking from cold into hot. At the end of process add crude juniper branches, their smoke has antimicrobic properties thanks to what fish doesn't grow mouldy and is longer stored.
6. Let's fish hang for a while after smoking about 2 more days without smoke, she will a little be slightly dried and will melt even more tasty.