How to smoke fish hot from A to z
- Smoking fish hot
- What absolutely can not do
- In addition to forbidden actions:
- How to prepare fish for Smoking
- What a smoker needs to be
- The choice of wood for the tabs
- Rules of laying of the Smoking material
- When you start to smoke and fire.
- How to determine the time for Smoking and the degree of readiness of the fish
Smoking fish hot
In this article we will tell you and You will learn how to cook fish one way smoked.
To prepare smoked fish is quite easy. But as always, in any light matter lies a whole bunch of intricacies, rules, if you want laws, observing that you will receive top-notch result. After all, every chef wants his dish was not just edible, but delicious, fragrant, pleasing to the eye and underwhelming all around.
What absolutely can not do
- smoke eel, in the case when you don’t know how to do it right (raw blood can cause harm to human health and even threatens his life);
- try to cook in the smokehouse fish of different sizes in a single call;
- smoke which got fuel raw material;
- to drywall the cover of the smoke house, which is on the fire or just removed from him (the threat of instant ignition, as well as obtaining a variety of burns);
In addition to forbidden actions:
How to prepare fish for Smoking
Stage 1 — processing
There are two options and both of them are good. Some gourmets prefer to gut the fish, as the inside holds some bitterness and it’s true. The second are those who love to smoke inside considering that so the fish will be juicier. And the bitterness is present only in the abdomen and it is even enjoyable. Their allegations are also true.
So put the oil lamp and so and so to please all gourmets immediately.
Stage 2 – fish sauce
It’s time to sort the fish into large, medium and small. Now fill it with salt, remembering that we are preparing her for drying and the duration of pickling here. No loads from above!
Duration of salting:
- major – 2-2. 5 hours;
- medium – 2 hours;
- small – 1-1.5 hours.
The main sign of readiness in all three cases is the appearance of the brine (claret).
3 stage – wash, dry, processed oil
After pickling, rinse the fish in clean water and hang to dry. When we see what she began to dry – thoroughly lubricates her ordinary sunflower oil (any other oil gives a worse result). Grease the grate in the smoker and place the fish at intervals (the fish must not touch). You can start the process of hot Smoking.
What a smoker needs to be
The most suitable material for the smoker is stainless steel. Cap should beat a well-fitting and to eliminate the possibility of ingress of oxygen inside the smokehouse. The size and shape do not matter. The main condition that the height of the chamber did not exceed 50-60 cm otherwise the top mesh fish can remain damp when the bottom Buda already burn.
After 5-10 batches heater need cleaned of tar and soot. The grill is cleaned after each use.
Better when the box has a convenient handle for lifting the smoker off the fire. And make sure to buy a stand for a lamp height of 30-35 cm, as near the pond will not always find the stones, and logs constantly burn out.
The choice of wood for the tabs
Ideally, to be smoked using alder, lesser – IVA. Only with the help of this wood achieved the perfect taste of smoked fish.
If we do not – use a young hornbeam, ash, oak or birch. Although the correct captilist always carries the wood with him. Tab also add a few juniper branches to give the fish a bronze hue, dizzying aroma and a hint of gin flavor.
Rules of laying of the Smoking material
Proper installation ensures very aesthetic look of the dish.
On the bottom, put about 2 cm cut chips mixed with twigs cm to 5 cm in length and thick as a pencil. Then pour the top inch layer of bark. All the remaining space until the bottom of the lattice fill leaves. Perfect if they are young, but sticks only felled.
Here is such a layer cake provides the optimal mode of smoked fish.
When you start to smoke and fire.
Most often the fish is smoked on the fire, though with the same success it is possible to use a tourist camping gas stove.
Install the oil lamp, and under it spread the fire so that the fire is evenly warmed bottom. Initially, the fire must be strong and keep it so until steady white smoke from sopun or under the covers. This smoke is a sign of the beginning of the Smoking process.
After 6-7 minutes, the fire reduced, but not so from under the cover came out only a trickle.
In rare cases, when the lamp breaks glaucous or bluish smoke is your litter burned and should be replaced.
Carefully remove the heater from the heat and allow to cool slightly. Remove the fish on the grates, replace the filler and repeat the procedure again. This can happen when Smoking a very large fish.
How to determine the time for Smoking and the degree of readiness of the fish
Practice 2 kg of fish from the time to fire to the time it requires 25 minutes. This figure may change slightly. Let it be your guide and dance already in accordance with your conditions.
I remind: never open the cover of the smoke house on fire and one that is still warm. Removed, cooled and peered inside.
If the fish is a light Golden or pale — it should still prompteth.
There are times when all fishs “normal”, and one or two pale and not this color. It is an alarming signal that these instances have started to deteriorate – probably passed a wrong processing or been prone to any diseases
Remove them immediately and disinfect the grille with alcohol or calcined it in the fire.
When the fish becomes dark or Golden brown, that means it is ready!
Read also the article “Camp smokehouse with their hands”