Smoked fish - very tasty delicacy to a holiday table. But very few people know that it is possible to smoke fish also. Especially if to prepare the fish who is with own hand caught and outdoors.
It is required to you
- Fish
- Salt or marinade
- Fire or brazier
- Alder branches
- Firewood
Instruction
1. The most tasty fish for smoking - fresh-caught. Therefore we will create our recipe proceeding from the fact that we have such fish. The first step - we make fire and we do coals of such temperature that from them there was an equal heat.
2. If in your catch the small-sized herbivorous fish, then is better to draw her. Predatory big fish can be not cleaned, only to wash out.
3. Then we rub fish with salt and we put it aside that it was salted and I was weather-beaten a little. To the smoking shed it isn't recommended to put wet fish, otherwise the fish will turn out not smoked, but stewed. Let the prepared carcasses properly will dry.
4. Now we will be engaged directly in the smoking shed. When smoking we use alder fresh branches. Thickness of branches has to be approximately about a finger, and length such that branches entered the smoking shed. We stack branches on a smoking shed bottom, from above we cover them with a lattice.
5. On a lattice we spread the prepared dried fish in one or two levels, depending on modification of the smoking shed. If lattices two, then we stack more large fish on the lower lattice.
6. Then we close a cover of the smoking shed and we establish it on coals. We note time, usually fish is smoked about 30 minutes. If fish big - we increase smoking time up to 45 minutes.
7. After time we remove the smoking shed and we open a cover. Fish has to be dark brown color with with a golden shade. Enjoy your meal!