Fish - a great product.Its nutritional value is high, there are so many digestible fat and high protein.The needs of the human body in the basic mineral elements such as potassium, phosphorus, calcium, magnesium, sodium can be fully compensated for fish products.Methods for increasing the shelf life of these products have long been known - it is the salting and smoking.However, not everyone knows how to smoke fish.
talk today about how to smoke fish.
Copts can be two methods: cold and hot.
Hot smoking is faster, but the shelf life nebolshoy- no more than 5 days.Nature smokehouse is typically built on clay bank, it dug a square horizontal recess in the end make it a vertical hole, on which wood or stone was rather wide tube so that it had the opportunity to hang just a few fish.They may also be iron or wooden barrel without a bottom.Sometimes, to do so: in a hillside cliff chimney make a little slanted triangular, square or circular trenches about 2 m in length and a width of approximately shovel.At the same time with the blunt side of the slope should be made furnace having side about 0,5h0,5 m. Her top must be placed at the same level with the top of the trench.On the opposite end of the chimney should be put smoker (box, barrel without a bottom, a basket, pot, etc.).All slots of the camera is necessary to cover the clay.Open the top of the chimney should be covered with stones, pieces of old iron, turf, thick branches and carefully covered with soil.
Further, before the smoke fish, it is necessary to make the hang (5 or 6 pieces) from the knot with a diameter of about 25-35 mm so that their length would exceed the diameter of the smoking chamber.Because nails or thick wire should produce about 15 hooks intended to hang them on veshalah.When your fish will be placed in a smokehouse, it is required to cover the top cover (iron, plywood or bottom barrel).Appeared due hang gap between the chamber and the cover will be the outlet for smoke.
Before smoke fish, it is necessary to prepare in such a way: it must be gut, remove the gills, blood, rinse well and put in a saline solution for about three hours to four.After that it is necessary to pull the fish, dry, through the mouth into the carcass to the tail wand and enter a little fish tie twine a few turns so that the fish in smoking has not collapsed.Then it should be put up the chimney so that the fishes are not in contact with the wall of the chamber and with the other sisters.Keep the fish in the smoke should be 3-4 hours at a temperature of 80-120 ° C.The best wood for smoking - aspen, alder.Most suitable for this rotten old tree stumps, branches, trunks.You can apply dust.
now describe how to smoke fish another method.To do this, fresh fish should be gutted, gills cut, carefully wipe the blood clots that did not appear in meat odor.Scales should not be removed.Before the smoke fish, it is necessary to rub inside and out with salt, add up in a bowl and pour the salt.The salts should be no more than 12% by weight of the fish.Then the fish should be put in a cool dark place under the load.Salting need about 16 hours (depending on size).Then the fish need a good dry by hanging it to do in the wind in the shade;better to do it under a canopy, covered with gauze from the flies.Drying should be no less than 8 hours, because not enough The dried fish can be quickly covered with mold.
big fish must tie with string so that from the end of string passed through the eye, form a loop;for it will be convenient to hang in the smokehouse fish.The abdomen should be inserted rod-strut.It is worth remembering that smoking should not be used coniferous tree species or raw wood.It would be good to add heather, juniper, aromatic herbs: sage, tarragon, basil, Bogorodsk grass and so on. The fish is smoked 3-4 hours.After one hour, the temperature should be smoked gradually reduced.This will prevent the fish from overdrying and fat loss.
Ready smoked fish you can find the breakdown.Lack of blood around the ridge, a slight backlog skin, the presence of a small amount of juice between the meat and the skin means that the fish is ready.
