Smoked fish is not only a great snack for beer, but also a full-fledged dish that can please your household and guests. Most go to the store for this product, but not everyone knows that smoking is quite possible at home. This will require a small smokehouse, sawdust and a couple of hours of time.
It is necessary
-
- Smokehouse;
- sawdust;
- bream;
- salt;
- liquid smoke;
- black pepper.
Instructions
Step 1
Before you can smoke bream, you need to purchase or create a home smokehouse. Most often, those copies that are sold in retail outlets are not spacious enough. For a homemade smokehouse, use any large container in which you can put sawdust, grate and bream, closing the top of the structure with a lid.
Step 2
Put the sawdust into the cooked smokehouse. They can be obtained from any type of wood, except conifers. Alder and fruit trees are ideal as they add a special flavor to the product.
Step 3
Gently gut the bream, removing the guts, but do not peel off the scales. Rinse the fish under running water to rinse out any blood and bile.
Step 4
Season the fish with salt on the outside and inside, you can lightly grease it with liquid smoke and sprinkle with black pepper. Liquid smoke is sold in many large stores, but even without it, the fish will turn out to be no less fragrant. In this form, it is advisable to keep the carcass for 5 hours so that it is well salted, then wipe it with paper, which will remove excess moisture.
Step 5
Place the fish on a wire rack and place it in the smoker. So the bream will not come into contact with sawdust, which eliminates the likelihood of burning. Cover the dish with a lid and put on a low heat. If smoking is carried out in an apartment, then it is necessary to turn on the hood so as not to smoke the walls and ceiling.
