Green herring, preferably freshly caught, gutted and scaled immediately, then rubbed with coarse salt inside and out, a bath in brine is unnecessary.
Then skewer the fish through the eyes or hang them on smoking hooks and let them dry in the air until the skin becomes wrinkled, which takes about 2 - 4 hours, depending on the outside temperature and humidity. To prevent flies from getting hold of it, you might want to pull a sack or a perforated plastic bag over it.
Light a small fire with pieces of alder and beech wood in the smoking barrel or in the smoking oven (only small flames). Hang the fish in the oven and do not let the temperature rise above 60 ° C. A few juniper berries can be placed in the embers as additional seasoning. If the temperature gets too high, cover the embers with chips and reduce the air supply.
The smoking time depends on the size of the fish, they are done when the belly flaps have opened completely, the spine is visible and the skin has turned gold.
They taste best warm from the smoke - enjoy your meal!
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