Smoking fish on an industrial scale requires rather sophisticated equipment and is a laborious process. If your goal is to try a delicacy and treat your family, then this can be done by simple means, for example, in the country, where a little smoke from the smokehouse will not disturb anyone.
It is necessary
-
- 5 kg of fresh carp;
- 3 tbsp. coarse salt;
- 7 liters of water;
- Brown sugar;
- smokehouse;
- sawdust of deciduous trees.
Instructions
Step 1
Wash and peel the fish, remove the entrails, use a spoon to scrape off the dark strip along the backbone from the inside, with the blunt side of a knife, remove the films from the inside. Fillet the fish, remove all bones, leave the skin.
Step 2
Prepare the brine by mixing 1.5 cups of table salt with 3.5 liters of water (the water should completely cover the meat), add a little brown sugar to add a sweet taste to the dish. Place the fillets in a deep bowl and cover with brine. Cover the dish with a towel and leave in the refrigerator or in a cold place overnight. Remove the fillets from the brine, rinse well with fresh water, pat dry with napkins and leave to dry for half an hour.
Step 3
Prepare the smoker: take a stainless steel bucket, set it inside the grate, one at 1/3 of the bucket, the other 2/3 of the bucket, pick or make a tight lid for the bucket. Prepare a campfire site and a stand to place the smoker above it.
Step 4
Soak sawdust or hardwood chips for 1 hour. For use in a smokehouse, cherry, apple, juniper, hazel, beech, oak, alder, maple, linden, ash, elm, willow, poplar, aspen or birch wood are suitable (tree bark should not get into sawdust). Pour sawdust in a layer of 1, 5–2 cm on the bottom of the smoker, put the fillets on the grates, set them inside, close the lid, put the smoker on the fire. Smoking lasts at least 40 minutes, the fish is considered safe for eating if the temperature inside the carcass was kept at 80 ° C for at least half an hour, while the temperature in the smokehouse is about 105-120 ° C.
Step 5
Remove the finished fish from the smokehouse, cool, wrap in paraffin paper and store in the refrigerator for no more than two weeks, serve chilled on the second or third day after cooking. Freeze smoked fish if you want to store it for more than two weeks.
