Cold smoked fish can reduce the amount of cholesterol in the blood, but for this it must be smoked according to all the rules. Currently, the correct technologies for smoking fish are in the distant past, as unprofitable. Therefore, fish is now cooked using a special liquid smoking. Smoked fish is very tasty not only by itself, but also as part of other dishes: villagers, soups, pilaf, salads and sandwiches. And tasty and healthy fish can be easily cooked at home.
It is necessary
-
- mackerel or herring - 2 kg;
- water - 2 l;
- sugar - 4 tablespoons;
- salt - 8 tbsp;
- onion peel;
- "liquid smoke" - 3-5 tbsp;
- sunflower oil;
- spice.
Instructions
Step 1
Fatty fish such as mackerel or herring are best suited for smoking at home. Leave the frozen fish at room temperature for a while to thaw slightly. Shop fish are usually very hard frozen and take a long time to defrost. After the fish has thawed, it must be thoroughly cleaned. For cold smoking, large fish must be decapitated and cut, that is, remove all entrails from it. Then rinse it well several times under cold running water.
Step 2
Now that the fish is ready, prepare the brine for it. Pour warm water into a saucepan, add sugar, salt, onion husks and spices to taste. Mix everything well and put on high heat. Take onion peel in any quantity, the more of it, the better for smoking. After that, bring the brine to a boil, let it simmer for ten to fifteen minutes and refrigerate. Add some "liquid smoke" to the chilled brine. This smoke can be purchased at any grocery store.
Step 3
Then, carefully lower the fish prepared in advance into the brine and put a little oppression on top so that it is completely in the brine. Now take a saucepan and refrigerate it for three to four days.
Step 4
After the time has elapsed, remove the fish from the brine, dry it with a napkin and hang it by the tail for twelve hours at room temperature. Be sure to place a baking sheet under the fish, as fat will drip from it.
Step 5
After that, coat each fish with vegetable oil, wrap in plastic wrap or put in a plastic bag. In this way, it can be stored for a long time in your refrigerator. It turns out a very tasty and tender smoked fish that just melts in your mouth. And you can't buy one in any store.
