Smoking of products has long been used by people. Initially, this was one of the options for preserving food. Products processed in this way are not subject to rotting and deterioration for a long time. In ancient times, only meat and fish were smoked, and much later smoked sausages, cheeses, fruits and vegetables began to appear. Having cooked smoked fish yourself, you will enjoy the delicious aroma and taste of the resulting dish.
It is necessary
- - fresh trout - 2 carcasses of 500 grams each
- - table salt - 60 grams
- - refined sunflower oil - 50 grams
- - pastry brush - 1 piece
- - portable smokehouse for hot smoking - size (WxHxD) 500x175x270 mm
- - alder sawdust - 100 grams
Instructions
Step 1
Scale the fish, gut and cut out the gills. Wash peeled carcasses well in running water and wipe with paper towels to remove excess moisture. Rub the fish with salt and leave for 2 hours at room temperature.
Step 2
Prepare a campfire site and light a small fire. Pour alder sawdust into the smokehouse, you can use the shavings of fruit trees. Grease the grill of the smokehouse with vegetable oil and place the fish on it. Cover the smoker with a lid and put on fire. The smoking process takes 10 to 15 minutes.
Step 3
After the cooking time has elapsed, remove the smokehouse from the heat and, without opening the lids, leave for 1 minute. After that, open the lid, remove the grill with fish from the smokehouse and immediately grease it with oil. Gently transfer the fish to a dish or tray. If the fish is stuck to the wire rack, gently pry it off with a knife or cake spatula.
