Smoking of fish fishing without a smokehouse
Only beginners imagine a hobby as fishing exclusively as fishing. The reality is a little different. Of course, now many remembered anecdotes about fishing and the consumption of alcohol, it’s not about that, although it is unnecessary to deny that some fishing drink alcohol, but what such reason? The fact that such Hobbies as fishing involves several factors relaxing including a picnic under the open sky, and the picnic someone is drinking vodka, and someone does not drink depends on personal preference and character of the fisherman. For those who doubt enough to give an example of one of the fishing specialties – ear! In other words, fishing is a hobby that involves fishing and picnic outdoor cooking on an open fire. So will explain one interesting recipe…
A dish that has survived from the stone age
You need to stipulate this recipe came to us probably from the stone age. Why? The answer is very simple and boring. The fact that its preparation does not need any special technology, you do not need to be able to do the dishes, etc., because our ancient ancestors in clothes from the hide of a mammoth could easily prepare this dish.
To prepare you need
- Need fish, although – it’s natural, but the way the fish can be used: meat, bacon, sausage, sausage, sausage, cheese…
- Knife if we talk about the stone ages, we could use a stone knife with a blade made of silicon.
- Two rather long and thick stick, I think the stick was in the stone age…
- Green grass or sheet, of course you cannot use the legs pine or spruce, is simply the separation of resin can spoil the taste of the dish.
- You will need firewood, and coal, and therefore, matches or a lighter for ignition of the fire, as the historians say the ancient people could also make fire…
So, when there is sufficient coal, it is recommended to get water need to be poured fires. The fish will need salt, and add spices to taste, if we talk about the times when people were running around in mammoth skins, most likely spices they had, but this distinction will probably be the only one.
- While the fire is burning and nagaraju the coals, you need to clean the fish, be sure to rinse in water and add salt with spices. To wash the fish being n the waterfront generally not a problem.
- Next gather enough leaves or grass, while all manipulations are carried out, the better fish soaked spices.
- To lay part of the leaves on coals will naturally appear the fire they need to be mandatory to fill in with water.
- Green foliage will begin to give liberally smoke the leaves put your fish and the left and right of the fish is placed 2 sticks and then cover your fish with a layer of leaves.
- Smoke the fish for 30 minutes, then using the stick to raise the top layer of leaves and get to the fish, remove from heat.
- Why shoot the fish? You will need to remove the bottom layer of leaves, flip the coals and they put a new layer of green leaves, so it will be more smoke on a new layer again, place the fish, but the other side and again cover it with foliage and smoke for another 30 minutes.
It would be superfluous to explain that due to heavy smoke the fish will always be in the smoke for hours, and you do not need to have a smokehouse. The question arises, so why bother? Now there is a huge amount in mobile and smokehouses to smoke fish without any problems. In fact, if you use the original smokehouse, the result will be better and even fish probably tastes better then the taste and color…
In another case! Someone used to smoke fish so that’s the old way and there’s no tastier meals, and someone wants to feel like a real “savage” and prepare for fun dish exactly according to this recipe, like it, will be to prepare and further, and no corny would know such a trick. Because the fishing can sometimes be different, forget fisherman smoker and that? Now the fish not to smoke? And we can remember old and proven method!