Fish is a very healthy product. It contains many vitamins and proteins, it is also rich in trace elements that our body needs. There are even polyunsaturated fatty acids that are essential for human health. That is why, seafood must be present in the weekly diet. But besides healthy, fish can also be very tasty. Such as hot smoked trout.
It is necessary
-
- trout;
- smokehouse;
- salt;
- sawdust;
- clean gauze;
- small firewood and tree branches (deciduous).
Instructions
Step 1
Prepare a weak brine (1 kg of salt per 16 kg of product) and salt the fish in it. Gut large fish, wash and divide into layers, cutting along the spine. For medium sized fish, simply remove the entrails. Sprinkle salt on the fish and board, rub salt into the carcass. This will be easier to do if, with light pressure, move it on a board sprinkled with salt. From the inside, it is more convenient to salt the fish with your hand. If the back is fleshy, then cut the fish along the ridge and salt there too.
Step 2
Take an enamel pot and lay the fish in layers. Cover everything with parchment. Bend the edges of the parchment. Cover and press the lid on the trout and secure with wire or rope.
Step 3
Place the fish on a salted line. Salt for at least two days. In the event that the fish is thawed in water, keep it in brine for 4 days.
Step 4
Hang the carcasses on hangers, having previously tied them with rope. Cover well with gauze and refrigerate for an hour.
Step 5
Wash dried trout. Hold large fish in water for a while. Start smoking in an hour.
Step 6
Use deciduous wood to light a fire in the stove. Place the fish away from the heat. Place it on the provided stand in one layer and not tightly. In this case, the fish will be evenly saturated with smoke. Place large carcasses in the smoker below.
Step 7
In the initial stage of smoking, light a strong fire, the trout should dry and boil. However, be careful not to burn anything. When the fish is dry, cover the fire with sawdust and close the damper well. The fish will remain in dense smoke.
Step 8
Drying time is 15 minutes. The temperature should be about 80 degrees. Smoking itself requires more heat, about 100 degrees.
Step 9
After 30-60 minutes (the time depends on the size of the smokehouse and the fish itself) the smoke will already be dry with a special aroma. Smoke large trout for 1, 5-2, 5 hours.
Step 10
Establish the readiness of the product by the appearance of the fish itself, which should acquire a golden tea color and a dry surface.
