If you are a fan of smoked fish, thendo not rush to go to the market for another portion. Products on the shelves do not always differ freshness and compliance with manufacturing technology. To try a guaranteed tasty and fresh fish, you only need to know how to smoke fish at home. It's not difficult at all. Consider the most popular recipes.
Cold-smoked mackerel
To prepare a scented mackerel, the house will need the following ingredients:
- fresh mackerel, 2 pcs;
- smoke liquid, 100 ml;
- Onion husk, 2-3 handfuls;
- bay leaf, 2 pieces;
- sugar;
- salt.
Knowing how to smoke fish at home, fromthese ingredients can get a wonderful fragrant mackerel. So, onion husks should be thoroughly washed and poured with water. Add sugar and salt, leave until boiling. The broth should boil for about 20 minutes. Then it must be filtered, add liquid smoke, bay leaves and leave with a tight closed lid for half an hour, so that the broth is infused. After the specified time, the bay leaf is taken out and we put the prepared mackerel in a saucepan. Fish in the marinade should be cooled at room temperature, and then send to cool in a refrigerator for two days. It should be remembered that mackerel should be periodically turned over to evenly distribute the marinade. Two days later the appetizing and delicious fish is ready.
How to smoke fish at home?
Предыдущий вариант был упрощенной версией cooking smoked mackerel, the so-called. cold smoking of fish at home. However, if you are a fan of hot smoking, this is not an obstacle in the preparation of such a fish at home. It will only be necessary to build a smokehouse, the basis of which can serve as a metal barrel. In addition, smoking is impossible without sawdust. Experienced masters, who know how to smoke fish at home, are advised to use any sawdust other than coniferous, because of them a fragrant resin is released. The best option is sawdust from birch or alder. Fish for such smoking you can use any, to your taste. So, hot smoking at home assumes the presence of the following ingredients:
- a fish;
- sawdust;
- seasoning for pickling fish;
- salt;
- pepper fragrant;
- Bay leaf.
So, the fish must be carefully cleaned andmarinate in advance seasoning. Put sawdust in the smokehouse and mark the fish on a special grid. Small fish can be smoked whole, not even gutting. Large can be pre-stuffed with spicy greens. They make a fire under the smokehouse and closely monitor the temperature. So, at first, the fish should be dried at a low temperature, and then directly smoked. The temperature in the smokehouse is easy enough to check - you need to drop water on the lid. If you boil - it means the heat is big and it is worth a little lower the temperature. The process of smoking can take from 40 minutes to several hours, depending on the size of the fish and the heat in the smokehouse. At first, you will need to remove the fish and periodically try it, but then, when you already remember well how to smoke fish at home, everything will become much easier and faster.
Bon Appetit!
