If you are a fan of smoked fish, do not rush to go to the market for the next portion.Products on the shelves are not always fresh and different to the technology of manufacturing.To try and guaranteed delicious fresh fish, it is only necessary to know how to smoke fish at home.After all, it is not difficult.Consider the most popular recipes.
Mackerel Smoked
To prepare fragrant mackerel homes need the following ingredients:
- fresh mackerel, 2 pcs;
- smoke liquid, 100 ml;
- peel onion, 2-3 handfuls;
- bay leaf, 2 pieces;
- sugar;
- salt.
Knowing how to smoke fish at home, these ingredients can get a wonderful fragrant mackerel.So, onion peel should be thoroughly rinsed with water and pour.Add sugar and salt and leave to simmer.The broth should simmer about 20 minutes.Then it is necessary to drain, add liquid smoke, bay leaf and leave with a sealed lid for half an hour to the present broth.After this time, pull out the bay leaf and add it to the pan prepared mackerel.Marinated fish should be cooled at room temperature, and then send to cool in the refrigerator for two days.It should be remembered that the mackerel is periodically turn to evenly distribute the marinade.Two days later, appetizing and tasty fish is ready.
As smoke fish at home?
previous version was a simplified version of the preparation of smoked mackerel, the so-calledCold smoking fish at home.However, if you are a fan of smoked, it is not an obstacle to the preparation of a fish house.It needs only to build a smokehouse, which can serve as a basis for the metal barrel.Moreover, smoking not possible without sawdust.Skilled craftsmen who know how to smoke fish at home are advised to use any other than sawdust conifers because of them is aromatic resin.The best option - the sawdust of birch or alder.Smoked fish for this you can use any, to your taste.So hot smoking in the home assumes the following ingredients:
- fish;
- filings;
- condiment for marinating fish;
- salt;
- allspice;
- bay leaf.
So, the fish must be carefully cleaned and pre-marinated in spices.The smokehouse pour sawdust and mark fish on the special grill.Small fish can smoke a whole, even gutting.Major, you can pre-fill spicy greens.Under Smokehouse make a fire, and carefully monitor the temperature.So, first fish must dry at low temperature and then directly to the Copts.The temperature of the smokehouse is easy enough to check - you need to drop water on the cover.If the boil - so large and the heat is slightly lower temperature.Smoking process may take from 40 minutes to several hours, depending on the fish and the heat in the smokehouse.At first, the fish need to be removed periodically to try it, but then when you are already well remember how to smoke fish at home, everything will be much easier and faster.
Bon appetit!
