The traditional method of smoking fish is the mostwidespread in the world. Smoking has long been used by people to increase the shelf life of products, and later it turned out that smoked products are not only stored longer, but also have a unique taste and aroma.
Nowadays, many people like to pamper themselves with a golden, smoked fish that exudes an aroma that can not be resisted.
Cold or hot?
These two types of smoking are equally good and have their army of admirers. It is better to say which type of smoking is better.
For hot smoking is the most suitable fishfatty varieties. Smoking of fish occurs at a temperature of 80 ° - 170 ° C. The entire process can take from several hours to days. Unfortunately, the ready-made hot-smoked fish is not resistant to long-term storage.
With cold smoking, the fish is treated with smoke,the temperature of which is 20 ° - 40 ° C. The ideal choice for cold smoking will be ram, vobla, mullet, rudd, and also fish of sturgeon and salmon. Smoking of fish in a cold way is a long and time consuming process, but as a result you get a gentle, "gold" fish, in addition, cold-smoked fish retains its taste for a long time.
Preparing fish for smoking
If you smoke large fish, then you need to remove all the insides, when using a small fish, the need for this disappears.
For hot smoking we carefully rub the fish with food salt and leave it for 1.5-2 hours, then rinse and dry it a little. The fish is ready for hot smoking.
Salt of fish for cold smoking takes from 10 to 14 hours, after which the fish should be waxed for a day in a cool room.
Wood in the smoking of fish
Fish smoking plays an important rolewood. To achieve the best taste and aroma, it is recommended to use dry shavings and sawdust of cherries, plums, raspberries or apple-trees, it is allowed to use twigs of birch, alder, oak, aspen, previously cleared from the bark. The use of wood from resinous trees such as pine, spruce or fir is unacceptable.
Smoking of fish
Smoking fish has many different nuances. The time of smoking depends on the degree of salting and the size of the fish. On average, hot smoking will take 1.5-4 hours, cold-smoked fish will be ready only after 2-3 days.
In order that all stages of cooking fish become clear, consider a specific recipe for smoking fish.
So, if you are the owner of the devicefor cold smoking, I suggest you use the recipe, as a result of which you will get a delicious fish, after trying which you will understand that time was spent knowingly.
It is best to smoke bream. That's what we're gonna do!
We take bream, weighing 500-600 g., remove all the insides and gills. You do not need to clean and cut off your head. Thoroughly rub the fish with large table salt and place it under the yoke for 12 hours. After this time, wash the fish. Further, the bream should be hung in a ventilated, cool room for 10-12 hours.
As a "fuel" for smoking is betteruse alder, pre-soaked in cool water for 20 minutes. It should be borne in mind that with a high humidity of the smoke, moisture from the fish will not come out, and the fish can get boiled, and not smoked.
The time for smoked bream is 2 days. The smoking temperature should be 20 ° - 40 ° C.
This recipe for smoking fish can also be used to smoke ram, boar and even small salmon steaks. It all depends on your taste preferences and your imagination!
The taste of a tender and juicy fish, cooked according to this recipe, will be remembered for a long time by you and your relatives. So culinary for health, for the joy of the whole family! Bon Appetit!