Hot smoked fish with filling
At home, getting hot smoked fish is not at all difficult, and the benefits of a natural product with excellent taste and original smell, with the absence of popular chemistry (liquid smoke) are indisputable. For cooking hot smoked fish, you will need the following equipment and products: - smokehouse (usual rectangular, with two nets, for sale, on average, from 400 rubles, should not be purchased expensive, they actually have the same smoking effect); - sawdust or twigs (apple, alder, cherryetc.); - dishes for soaking sawdust; - fish (perch, pike perch, trout, etc.); - onion, garlic, spices, lemon; - firewood for the fire, the hearth (brazier). Consider the phased production of the product. 1. For smoking we will prepare a tree: an alder or an apple tree. On request, cherry, quince and juniper are added to sawdust. You can use calibrated sawdust from the supermarket. A package of sawdust lasts 2-3 times and you should not use a lot of them. Soak sawdust for 20 minutes, then evenly laid on the bottom of the smokehouse with a thin layer.2 . Fish can be salted a little in advance. Gut and wash it. Make the filling from a mixture of finely chopped onions, garlic, lemon without peel, pepper, salt. In the belly lay the stuffing. We put the fish on the dish so that excess moisture comes out.3. We put the product on the lattice, and not too, tightly and drop it into the smokehouse.4. We kindle a fire, let it burn a little before the formation of coal. 5. Close the smokehouse and set it on fire.As a hearth, you can use both the brazier and the usual fire, only ensuring an even location of the smokehouse and good heat. In fact, the fish should be baked and smoked a little, which is not unimportant healthier. (photo 8) 6. After an average of 25-30 minutes, depending on the heat of the fire and the size of the fish, remove the smokehouse and set it on a piece of wood. Let cool down smokehouse about 10 minutes. Then with the help of curved wires we take out the grids with fish. Still warm it is laid out on a dish so that it does not stick to the grid.Cooked fish is not only hot, it gets special piquancy when it cools. You can eat it neatly opening the belly, while the scales and bones are easily separated.Practically, most fish species lend themselves to such cooking: bream, pike perch, silver carp, trout, salmon, they just need to be cut along the belly to the back, and then folded so that it can be smoked.
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