The technology of smoking fish is based on performance 4 postulates:
- you should properly build a device for smoking fish - a smokehouse;
- prepare the fish, properly salt and eat it;
- make a quality bookmark of firewood;
- withstand the recommended temperature.
smokehouse
The smokehouse is completely and partially sealed. To smoke fish at home, usually used partially sealed device. Smoking fish in derived conditions in an airtight smokehouse is inconvenient, as in non-compliance with the rules of its use, the structure may deform when heated.
cylindrical smokehouse
It is desirable to use the device from stainless steel:
- keeps the temperature inside well;
- not surprised by corrosion;
- airtight.
Optimal device height - 50-60 cm, in which you can properly smoke the fish. The smokehouse is placed on supports, which can be replaced with ordinary bricks or stones.
There are devices for vertical hanging of fish and its horizontal location on the shelves, made of metal mesh, the distance between which is not less 15-20 cm. The smaller the size of the smoking box, the smaller the flame under it.
The most common option is a smokehouse with water seals
The distance of the bottom shelf when the fish is placed horizontally from the bottom is not less 30 cm.
In small structures, the presence of a pallet is desirable:
- draining fat does not fall on the smoking branches;
- holes in the pan help maintain a constant temperature in the smokehouse;
- when burning smoked branches, the fish is protected from burning;
- the hot air cools down a bit, passing through the holes in the pallet, which improves the taste of smoked fish.
Smokehouse with his own hands
The smokehouse can be bought ready-made or made yourself from improvised material:
- In derivative conditions, the simplest device, to smoke fish - a metal bucket with a lid. It is placed inside 1-2 shelves from a metal grid, woven from wire diameter 3 mm. Shelves do NOT fail, since the shape of the bucket is conical. The device is hung over the fire. Sawdust or other smoking material is placed inside the bucket. The temperature inside is checked by evaporating a drop of water on the lid: if it evaporates and does not hiss, then everything is done correctly. The temperature regime is regulated by throwing firewood or raking coal in the fire.
The fire spreads right under the bucket
- Device for hot smoking in a Russian stove - hanging fish directly in the chimney while heating the stove with firewood. The height must be at least 30 cm.
Hot smoked fish
Since smoked fish is better way of hot cooking, then choose low-fat varieties of fresh or thawed fish. Suitable river fish and marine species:
- carp, carp, Pike, som, eel, bream, zander, other;
- herring, mintai, mackerel, sardines, salaka, capelin, cod, grouper, flounder and others;
- Red fish, sterlet.
It is recommended to prepare the fish before smoking: spend and salt. Predators to 400 grams should not be gutted, as unlike other kinds of fish at them the contents of a stomach under the influence of heat do not spread on a stomach and do not create bitter taste. It is not recommended to clean the scales - it protects fish meat from soot and soot.
The recommended temperature in the smokehouse varies from 80 ° C to 150 ° C. It takes no more time to cook 2-4 hours, which depends mainly on the size of the fish.
For one bookmark in the smokehouse raw materials should be selected approximately the same size and one type. The temperature and time of smoking depend on the weight and type of fish.
How many and which fish can fit in the smokehouse for 1 once, depends on the size of the device:
- in a small box you can cook small fish, laying it out like this, so that it does not come into contact with the walls of the structure and with each other;
- if smoked in the device the size of a barrel, then there is enough space to cook medium-sized fish. Large individuals should be cut along the spine and laid out flat for better cooking.;
- raw materials of different sizes are placed in a large cabinet, and large specimens are recommended to be laid out at the bottom, inserting a spacer in the abdomen of alder sticks. If you fill all the shelves with the same size fish, then it will not be possible to cook it normally;
- if the product is hung vertically, then the fall of the finished fish should be prevented, tying x / b twine with the insertion of a stick into the mouth and abdomen.
The technology of smoking fish in a hot way begins with its salting, from the quality of which is largely envious of the taste of the finished product.
Mostly use a weak ambassador, that the salt concentration was 1,2-1,5%. On 16 kg of fresh fish recipe advises to put 1 kg of salt. You need to rub the skin thoroughly, covered with scales, salt by hand. If the back is thick enough, then it is recommended to make longitudinal incisions, filling them with salt, also follows Prosolov gutted abdomen and head, while the gills decide to remove or leave the cook himself.
The recipe for cooking oily fish advises to turn each salted carcass in parchment or cling film, so that the fat in the air is not oxidized, while losing flavor. It is desirable to put the fish slide in the pelvis, using the lid, as a small load, fixing it with wire or placing a wick on top. The resulting brine must be drained.
Preparations for smoking large fish continue for 2-3 days, shallow enough 12-24 hours. If thawed carcasses are used, then you can prepare them for 3-4 days.
After salting the carcass is recommended to rinse well under running water, and large ones should be soaked for a while 1 years.
Chips for hot smoking
The best firewood, used for smoking, are considered alder and juniper. But during the event they are used, growing in the area. Large chips are used, sawdust, young twigs, which are placed on the bottom of the smokehouse.
Do not use coniferous branches and logs, since they have a lot of resins, which spoil the taste of food. Deciduous species are used: willow, poplar, beech, fruit and berry, which give smoked products an original aroma and taste. Due to lack of juniper can be added to the raw material for smoking its fruits. Raw materials from alder or mountain ash are considered the best, which is not less 3/4 the whole amount.
Adding spices - cloves helps to diversify the aroma, coriander, black pepper, bay leaf. Some gourmets fill the belly and head of the carcass with garlic, onions, dill, parsley. Different recipes help to feel the aromatic bouquet of the dish.
The smokehouse is placed on the base, lighting a fire below. The heating can be adjusted in height above the flame, adding logs to the fire or raking coal, burning. Under the influence of heating chips or sawdust in the middle of the smokehouse begin to smolder, wrapping the fish in hot fragrant smoke. It should be monitored, so that the wood raw material does not catch fire, otherwise the fish may burn, spoiling the taste.
Process, what's going on inside, can be determined by the color of the smoke, coming from the design:
- whitish indicates the evaporation of liquid;
- yellowish may signal the burning of raw materials;
- after half an hour, dry smoke with aroma appears, inherent in the finished product.
The readiness of the fish is determined by the characteristic appearance - golden-brown crust. When the meat is broken, it should lag behind the bone and be the color of the boiled product. There should be no traces of blood near the spine.
Safety precautions when smoking fish
Safety precautions must be observed when working with hot products, to eliminate burns:
- touch the smokehouse during cooking should only be in tack gloves;
- do not lean over the cover when opening the structure, to protect the face and eyes from steam damage;
- ensure the absence of outsiders, especially children, near the heated device.
Hot smoked fish is stored in the refrigerator no more 4-5 days. Store more indoors 2 days dangerous poisoning.