Hot smoked fish cooks quickly enough, along with kebabs, this is a great picnic dish. Of course, in this case, a smoking device is needed: a smokehouse, an airfryer, a homemade smokehouse from a bucket. There is a way to smoke fish in a Russian oven … There are many options, the result is always excellent.
It is necessary
-
- For smoked fish in the cauldron:
- 3 kg of fish;
- 3 tbsp. l. salt;
- boiler;
- juniper branches
- alder or straw.
- For smoked fish in the airfryer:
- mackerel (2-3 kg);
- "liquid smoke";
- salt.
- For fish in the smokehouse:
- 2-3 kg of fish;
- 3 tbsp. l. salt;
- alder sawdust
- juniper;
- Bay leaf
- spice.
Instructions
Step 1
Smoked fish in a cauldron
Take fresh fish (whitefish, crucian carp, bream, perch, carp), clean, gut, wash, salt in brine. You can also salt it after smoking, but fish salted before smoking is stored longer. Place the fish in a strong brine for 30-40 minutes if the fish is medium in size. If you are going to smoke large fish, leave it in the brine for 8 to 10 hours.
Step 2
Put the fish in a colander, let the brine drain, wipe it dry with napkins, rub one tablespoon of salt per kilogram of fish with salt, and place it on the branches of juniper, alder or straw at the bottom of the pot. Close the cauldron and put it on fire for about 30 minutes, until the fish is tender and lightly browned. Remove the lid when the boiler has cooled down completely.
Step 3
Smoked fish in aero grill
Clean the insides of the mackerel, rinse thoroughly under running water, rub it well with salt on all sides, then smear it with liquid smoke outside and inside, leave for half an hour. Tie the salted fish with twine so that it does not fall apart during the smoking process, place it on the middle wire rack.
Step 4
Set the temperature of the airfryer to 180 ° C and the average fan speed in the smoking mode, smoke at these parameters for 25-30 minutes. Put the fish out of the airfryer, let cool, wrap in foil and store in the refrigerator for no more than 3-5 days.
Step 5
Fish in the smokehouse
Take fresh fish, eel, bream, tench, cod, carp, river perch, burbot are well suited for smoking. Remove entrails, rinse and salt. You can salt it both in brine and sprinkling salt on each carcass outside and inside (for one kilogram of fish, one tablespoon of salt), leave to salt for an hour, if you have a small fish, about a kilogram of each carcass.
Step 6
Rinse the fish with cold water just before smoking and pat dry with a tissue. Place alder sawdust on the bottom of the smokehouse, add juniper to give the fish a golden color, place bay leaves for flavor, place a baking sheet or pan over the sawdust as a pan for fat. Place the spices in the belly of the fish to taste.
Step 7
Place the fish on the wire rack so that the carcasses do not touch each other, close the lid of the smoker and set it on fire. Smoke for 30-40 minutes, then remove the smoker from the heat, open the lid and let the moisture evaporate. Remove the fish, let it cool down, and store in the refrigerator wrapped in foil for 3-5 days.
