"How to smoke fish in the smokehouse at the cottage?"- A question often interested in those who prefer to spend their free time with friends or family in a country house.But what a summer holiday without a delicious dinner prepared personally outdoors?And it's not about barbecue.After this delicious meat dishes can be only smoked fish with a pronounced flavor.
How to smoke fish in the smokehouse in the country: the recipe of delicious dishes
Necessary ingredients:
- any frozen or fresh fish - 2-3 pcs.(depending on the size and number of people);
- ripe lemon - half of the fruit;
- sugar - 1 small spoon;
- fine iodized salt - incomplete teaspoon;
- fresh vegetables (tomato, onion, cucumber);
- herbs (parsley, dill) - for garnish.
How to smoke fish in the smokehouse in the country: the fish product processing
for said activities can be used fresh or fresh-frozen carp, perch, pike, mackerel and so on. Of course, the fish must be carefully handled.To do this, the carcass must be cleaned from the scales, gut, remove all the fins, heads and tails, and then well washed inside and out with warm water.
The process of preparing the marinade
Before smoke fish in the smokehouse in the country, it needs to marinate.Then the product will become an amazing taste and aroma.What you need to prepare the marinade?It is necessary to squeeze half a lemon into a bowl, then add to it fine iodized salt and a little sugar. resulting mixture requires carefully smear the whole fishery products (outside and inside), folded into an enamel bowl and leave to soak for 1-3 hours.During this time you will have time to prepare just smokehouse and start a fire.
How to smoke fish in the country with the help of a special device
Such treatment of river or sea consuming the product is not very much time.And even then, most of it goes out to foment a good fire.In order to smoke the fish is tasty in its own country, it is necessary to put on the bottom of the smoker alder or fruit chips, and then place them on top of the grid.After that, the grid is required to decompose properly marinated fish carcass - they are in any case should not touch each other.Next Breading apparatus should be possible to close tightly and put on fire.
How to smoke fish in the smokehouse
10-15 minutes of dishes where the fish will begin to bring down the smoke with a pleasant aromatic odor.This usually indicates that the smoking process is running and your product is already on the way to full readiness.It should be noted that the total time of such processing can vary from 25 minutes up to an hour (depending on the size of the fish, its quantity, type, strength, fire or the like.).Ready fish can get ahead and softness, and the smell, and color.Regarding the latter, then marinated river or sea product must buy tea and golden hue.In addition, the skin is ready to fish always slightly wrinkled.
