Smoked crucian - a recipe for cold and hot smoking

Smoked crucian is a very tasty dish, but to buy it is very problematic, because it is not prepared on an industrial scale. But you can cook it yourself, if you buy your own smokehouse. There are many options for this equipment on sale today: from models for smoking in nature to cooking at home ordinary kitchen in an apartment building. Smoked crucian is little different from other species of fish. There are many recipes, essentially, Every fisherman and owner has his own - unique and the best. But before you smoke, certainly, the carcass must first be prepared.

Preparing crucian carp for smoking

Preparation of carcasses for smoking is almost the same, regardless of the chosen recipe, that is, the crucian carp ambassador for cold smoking is similar to all other methods of cooking in smoke:

• Fish can be gutted and cleaned, or you can not do it.
• Carp should be rubbed with salt and black pepper, you can also use spices, herbs or spices. Ingredients are also embedded in the gills.
• The carcasses are placed on a plate and pressed with a press. If possible, place the container in the refrigerator, it is better to use it. The plate should be there for an hour and a half. At room temperature, the ambassador will be faster, but will be uneven.
• After receiving the fish, it should be thoroughly rinsed of excess salt.
• Then the carcasses are hung in place, where there is air movement. They should be completely dry and even slightly wilted.

Methods of cooking smoked crucian

Smoked crucian carp at home can be prepared in different ways, which can be conditionally classified into natural and chemical. The first type includes the treatment of fish with sawdust or wood chips. In the second case, different chemical compositions are used, example, you can treat crucian carp with liquid smoke.

cold smoking

Cold-smoked crucian is cooked for a long time, especially, if it's big fish. In this case, the prepared carcasses are put on hooks or placed on the lattice. The temperature in the smokehouse should not exceed 30 degrees C, but this figure depends on the size of the fish. The cooking time also depends on the same factor. For cold smoking small carcasses will be enough 4-6 hours, for heavier fish need from 1 days before 2. Giant crucian carp are prepared for 36 hours.

Preparing fish for smoking - from choosing fish to marinade

Importantly! If you smoke crucian carp, then after cooking they do not need to immediately remove them from the smokehouse. They need to cool down with it. Use wood chips or wood chips for smoking, better, if it is an alder, oak or fruit trees. To give the dish extra flavor, you can add a sprig of juniper or other fragrant plants to the embers a few hours before the end of cooking.