Smoked fish this very tasty, ready-to-serve dish. Hot smoking will allow to prepare fish very quickly, having kept its juiciness, having impacted a peculiar flavor and having created unforgettable composition of smells.
It is required to you
- 6 fishes;
- salt
- pepper;
- smoking shed;
Instruction
1. Examine fish if she was in freezing, then it is necessary to thaw it completely. Open at it a paunch, pull out an entrails and films, don't cut off the head and fins. Carefully wash up fish and dry paper towels.
2. Salt fish. For this purpose mix salt with a black pepper and carefully rub fish outside (against scales) and from within. Put fish in a pan, from above on it put a small plate and oppression. Remove in the fridge for one or one and a half hours.
3. In the dry, clean smoking shed on a bottom put a handful of the sawdust soaked in water, several leaves of fresh mint and a branch of a juniper. On the lower lattice put a baking tray or a foil that liquid from fish didn't get on a smoking shed bottom.
4. Light fire in a brazier. Put the smoking shed to be heated. Lay out fish on the top lattice. Densely close a cover. Notice time of the beginning of smoking. In the beginning (the first 5 - 10 min.) fire has to be very strong when from under a cover of the smoking shed smoke pours, scatter a baking plate a bottom firewood. Slightly open a cover for several minutes that excess moisture came out. Then support uniform small fire before the end of process of preparation of fish, enclosing small poleshka on each side. In 45 min. pull out ready fish on a dish and slightly you sprysnit from above lemon juice.