Smoked fish: how to cook at home exquisite delicacy

Fish, smoked with their own hands, are much more useful than exactly the same, but bought in the store. In industrial production, a chemical composition called "liquid smoke" is most often used to give the carcasses a specific taste, while at home the fish is processed by burning out natural wood and almost no harm to human health. The main thing is not to eat it in large quantities and not to use it during pregnancy and breastfeeding.

How to smoke house herring

The herring is smoked in two versions: with the entrails and without. Finished fish turns out very delicate and pleasant to the taste. To add flavor to the smoking process, you can use your favorite spices, spices and herbs.

Necessary ingredients:

• herring - 6 pcs
• salt - 100 gr
• onions - 1 pc
• vegetable oil - 5 tbsp
• ground black pepper
• spice
• peppercorns
• mustard grains

Step-by-step instruction

1. The herring is well washed, folded with enamel utensils, rubbed with a mixture of salt, pepper and spices, sprinkle with oil, cover with onion, cut into half rings, and leave for 12 hours in the fridge to salivate.
2. Then lightly rinse and hang out for 1 hour to be ventilated.
3. In the smokehouse set the temperature at 27 ° C, spread the fish carcasses on the grill and leave to be processed in this mode for 15-18 hours.
4. From time to time, turn the fish over so that the smoking takes place evenly.
5. Half an hour before the readiness to increase the level of warming up to 35 ° C, wait until the backs of the carcasses are brilliantly glossy and turn off the fire.
6. Serve on the table as an independent dish or complement with a side dish and fresh salad.

Smoked fish at the stake: "lazy" recipe

If you do not have a desire to install a smokehouse, but you still want smoked fish, you can cook it on the most ordinary fire.

Necessary ingredients:

• small fish - 2 kg
• salt of stone - 100 gr
• sugar - 2 tbsp
• black pepper
• Bay leaf

Step-by-step instruction

1. Rinse the fish, sprinkle on top with a mixture of salt, sugar and pepper, then put in a food container, add the bay leaf and leave to salivate for 12 hours.
2. After a while, drain the released liquid, and put carcasses on the wire in rows.
3. In the barbecue grill, light a small fire from the branches of fruit trees and let them burn out. Formed coals fill with water and place over them fish on the wire.
4. Leave for one hour. Do not give a fire or flare up, nor go out. If the fire increases, pour a small amount of water.
5. After processing the smoke, fish bundles should be suspended in a well-ventilated place for one day, so that excessive moisture is released.
6. Serve with low-alcohol drinks and fresh vegetables.

Smoked fish moon

At oceanic fish-moon pleasant, enough fat meat, ideally approaching for smoking. It perfectly absorbs the aromas of spices and during processing preserves the natural juiciness.

Necessary ingredients:

• fish - 10 pieces
• salt - 120 gr
• spices - 2 tsp
• lemon juice - 30 gr
• onion - 2 pcs.
• pepper
• Bay leaf

Step-by-step instruction

1. Wash and dry fish, do not remove the insides.
2. From the outside, rub it with salt and spices, put together in a food container, sprinkle with freshly squeezed lemon juice and cover it with finely chopped onions. Seal with a plastic lid and send for 8-10 hours in the refrigerator.
3. After the time is released from the onion, rinse off excess salt, get a paper towel and put it in one layer on the grill of the smoker.
4. For 10 minutes, dry it on high heat, then lower the heating level and continue the treatment for about 1 hour. Wait 30 minutes for the fish to cool, then serve.

Red smoked fish cooked at home: a recipe with a photo

This method is considered classic and allows you to make pink salmon much more appetizing and juicy, rather than a purchase option. The caloric content of smoked fish in this case is about 190 kcal.

Necessary ingredients:

• pink salmon - 4 kg
• salt - 150 gr
• sugar - 1 tbsp
• ground red pepper - 1/2 tsp
• black ground pepper - 1/2 tsp
• basil - 1/2 tsp
• mustard seeds - 1/2 tsp
• garlic - 6 teeth
• paprika - 1 tsp
• Bay leaf

Step-by-step instruction

1. Remove the pink salmon, wash and dry on a napkin. From the outside and inside, carefully rub it with salt. On the back, make oblique incisions and fill them with salt, mixed with paprika. In each gill, attach one bay leaf.
2. Garlic chop with a knife, combine with sugar and spices. Finished the mixture to sprinkle fish from all sides.
3. Put the carcass in a plastic bag and leave to salivate for 36 hours.
4. Treated salt and spices fish in one layer to spread on the grill of the smokehouse.
5. For 15-20 minutes, dry it on high heat, then lower the warming level and leave the carcass in dense smoke. From time to time, turn the fish around so that they prepare evenly. To dry the optimum, the temperature is recognized to be 100-110 ° C and of the order of 90 ° C for the smoking itself.
6. After 30 minutes the smoke will acquire a specific spicy flavor. At this point, the fire should be reduced to a minimum and continue processing for another 20 minutes.
7. When the upper skin of the fish becomes dark terracotta, the smokehouse can be turned off and let the carcass cool down.

How to smoke mackerel at home: video instruction

Mackerel, smoked for this simple recipe, turns out to be unusually fragrant and tender. Some piquancy fillet gives a spicy-acid mixture of lemon and dill, which is stuffed with carcasses before processing in the smokehouse.