Smoked fish is a delicious, ready-to-eat dish. Hot smoking will allow you to cook the fish very quickly, preserving its juiciness, imparting a specific taste and creating an unforgettable composition of smells.
It is necessary
-
- 6 fish;
- salt
- pepper;
- smokehouse;
- sawdust.
Instructions
Step 1
Examine the fish, if it was frozen, then you need to completely thaw it. Open her abdomen, pull out the insides and films, do not cut off the head and fins. Wash the fish thoroughly and pat dry with paper towels.
Step 2
Salt the fish. To do this, mix salt with black pepper and rub the fish thoroughly on the outside (against the scales) and inside. Put the fish in a saucepan, put a small plate on top of it and oppression. Put in the refrigerator for an hour and a half.
Step 3
Put a handful of sawdust soaked in water, a few leaves of fresh mint and a branch of juniper in a dry, clean smokehouse at the bottom. Place a baking sheet or foil on the bottom rack to prevent fish liquid from dripping to the bottom of the smoker.
Step 4
Light a fire in the grill. Place the smoker to warm up. Place fish on top wire rack. Close the cover securely. Note the start time of smoking. At the beginning (the first 5 - 10 minutes) the fire should be very strong, when smoke comes out from under the lid of the smokehouse, scatter the wood under the bottom. Open the lid for a few minutes to allow excess moisture to escape. Then keep it on a low heat evenly until the end of the fish cooking process, placing small pieces of wood on the sides.
After 45 min. remove the cooked fish onto a platter and sprinkle a little lemon juice on top.
