Smoking is a way of heat treatment of fish which improves its flavoring properties and increases a period of storage. However to prepare fish so that she became the real delicacy, not everyone can do.
Training of fish for smoking
It is considered that it is possible to smoke practically any fish. She has to be freshen or at least freshly frozen. It is possible to smoke both a small, and large fish. It is necessary to load fish of one size and a look into the smoking shed, then it to prokoptitsya evenly. Fishes of family cyprinid before smoking should be drawn. The pike perch and a pike up to 1 kg can be not cleaned. All large fish whose weight exceeds 2 kg is always cleaned and sometimes plastut.
Before smoking fish it is necessary to salt. At a dry salting the fish is stacked in capacity layers, each group of fish is salted. The large fatty fish is rubbed with salt and turned in a plastic bag. Salting duration depends on the size of fish. The large fish has to prosalivatsya from 8 to 14 hours, and small – from 2 to 6 hours. Before smoking the surplus of salt needs to be removed with a dry rag.
In order that when smoking the fish gained additional aroma, a baking plate of a gill and in the ripped-up paunch it is possible to lay greens, for example a celery, parsley or onions.
Smoke-cured process
For smoking it is necessary to choose wood which when heating marks out the minimum quantity of harmful pitches. Best of all for hot smoking the alder resembles, very often wood of fruit trees is also used: apple-tree, cherry, pear. Certain gourmets add a branch of a juniper or oak.
It is possible to find folding and stationary smoking sheds in sale, they are made of food stainless steel. Small-sized smoking sheds, as a rule, are equipped with a pallet. It is established for collecting the flowing-down fat.
Sawdust is fallen asleep for a bottom of the smoking shed. If process of smoking takes place correctly, then wood doesn't ignite, and smolders. Temperature of heating of the bottom of the smoking shed has to be 300-350 degrees, and in a smoking oven temperature shouldn't be higher than 120 degrees. In the course of smoking it is necessary to support small uniform fire. It is necessary to watch that the smoking shed was densely closed if between a cover and a board of the smoking shed the crack was formed, then on a cover it is possible to put several bricks. Time of smoking depends on the size of fish.