Delicious Hot Smoked Fish
by Editorial Staff
The whole family is very fond of fresh hot smoked fish (it will never be so fresh in the store). And when the husband is a lover of fishing, the house is always in an abundance of different types of fresh fish that can be smoked. I offer you our recipe for smoking fish, which we have been using for several years, and what kind of fish have not been smoked in this way.
Ingredients
- Fish (to your liking, we had a perch)
- Coarse salt
Besides products:
- Chips (according to your taste, we most often use alder or cherry)
Directions
- We cut the fish along the abdomen; there is no need to clean the scales.
- We take out the insides. Do not forget to remove the gills with the insides. We wash the fish and let it dry a little from the water.
- Salt each fish inside and out. If the fish is large, you can also make cuts along the top fin and salt there. We put the fish in a container (saucepan, basin, etc.). We leave in a cool place for a day or two (depending on the size of the fish), in our case a day is enough for a perch.
- We take out the salted fish and thoroughly rinse it from salt. Let the fish dry a little.
- If the fish is large or you like dry smoked fish, then you need to dry it a little before smoking. To do this, tie the fish with string (as shown in the photo) and hang it in a well-ventilated place, away from direct sunlight. Everyone determines the measure of dryness for himself and depending on the type and size of fish. With perches, this step is not required.
- We prepare the smokehouse and barbecue, make a fire. IMPORTANT: NOT COALS! It is fire on the wood. We fill the chips with an even thin layer on the bottom of the smokehouse. You can choose different chips for smoking, according to your taste, I most often take alder or cherry, from the latter the fish becomes a beautiful brownish color.
- We spread the fish on the grates of the smokehouse: larger fish – on the lower grate, smaller – on the upper one. We spread it so that the fish do not come into contact with each other and with the sides of the smokehouse.
- We put on fire. It shouldn’t be very strong, but the heat from the coals is not enough, so I always use wood to start a fire, coals are not suitable for smoking! The smoking time depends on the size of the fish and the thickness of the iron in the smokehouse. For perches in our smokehouse, 20 minutes is enough. IMPORTANT! The lid of the smokehouse should be tightly closed – if there is even the slightest gap, you need to press it down with something heavy. After the required time, 20-30 minutes (in our case, 20 minutes), we remove from the heat and wait about 5 more minutes for the smoked fish to reach. Only after that we open the lid. White eyes and raised fins can be indicators of fish readiness.
Enjoy your meal!
Also Like
The perfect hot smoking of fish recipe with a picture and simple step-by-step instructions. More...
Hot Smoked Fish (in a Smokehouse on a Gas Stove)
Smoking is easy! You can get wonderful fish in just 25 minutes! And surprise your guests! Today I propose a recipe for hot smoked mackerel in a home gas smokehouse. Cook: 25 minutes Servings: 4 Ingredients Mackerel – 2 pcs. (about 750 g) Salt to taste Bes...
I have long been going to find a way to cook hot smoked chicken. It seems like you need a fire, but it is too laborious and energy-consuming. Therefore, I found an option for cooking at home. Cook: 3 hour Servings: 6-8 Ingredients Chicken – 1.5 Kilograms ...
Hot smoked pork is a real delicacy that will delight everyone at the festive table. Also, the meat is not only tasty but also the most natural and useful, because you know exactly how smoked, which added spices to the bowl and most importantly – that did ...
The perfect fish salad with smoked fish recipe with a picture and simple step-by-step instructions. More...
The perfect lasagne with smoked fish recipe with a picture and simple step-by-step instructions. More...
This vinaigrette is only slightly reminiscent of a salad well-known to many. There are no pickles in the composition, and mayonnaise is used instead of vegetable oil. The most interesting component is smoked capelin, which gives the vinaigrette a bright a...
An excellent, simple recipe for a smoked fish appetizer that can be cooked in a day and left in the refrigerator, but still served at room temperature. You don’t need to add yogurt, but with this product, the dish turns out to be softer and more tender. I...
Hot smoked fish, cooked in a city apartment, turns out juicy, fragrant, and with golden skin. The main thing is to know how to properly smoke it yourself at home on the stove. A minimal set of products, kitchen tools, simple manipulations at the stove – a...
The perfect smoked fish mousse recipe with a picture and simple step-by-step instructions. More...
The perfect smoked fish quiche recipe with a picture and simple step-by-step instructions. More...
The perfect smoked fish salad recipe with a picture and simple step-by-step instructions. More...
The perfect smoked fish stew recipe with a picture and simple step-by-step instructions. More...
The perfect smoked fish tartare recipe with a picture and simple step-by-step instructions. More...
The perfect smoked fish terrine recipe with a picture and simple step-by-step instructions. More...
The perfect soup with smoked fish recipe with a picture and simple step-by-step instructions. More...
The perfect fish in hot sauce recipe with a picture and simple step-by-step instructions. More...
The perfect hot smoked chicken legs recipe with a picture and simple step-by-step instructions. More...
Hot Smoked Trout from Table Smoking Oven
The perfect hot smoked trout from table smoking oven recipe with a picture and simple step-by-step instructions. More...
Fish Fillet with Smoked Salmon
The perfect fish fillet with smoked salmon recipe with a picture and simple step-by-step instructions. More...
Comments for "Delicious Hot Smoked Fish"
 |
 |
 |
 |
Best Food Ideas
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below
|
|
|
|