Smoked carp with hot smoking is one of the most popular cooking methods. The result is an appetizing gold-brown fish, with a unique taste and pleasant aroma.
How useful is crucian
So, next we will discuss how to prepare the crucian carphot smoking. The recipe is quite simple. You can cook tasty fish even at home. However, not everyone knows how useful the crucian is. The properties of such a product were known even in Ancient Rus. To the table during the feast served only river fish.
It should be noted that there are a lot of proteins in the crucian,which are useful for those who regularly resort to strict diets. The composition of freshwater fish includes amino acids. Calcium, contained in such a protein, is well absorbed and allows you to strengthen nails and bones.
After smoked crucian carp with hot smokedall useful properties of fish are preserved. Therefore, this product is distributed not only on the territory of our country, but also abroad. Even with this heat treatment, the fish has a low calorie content. It can be introduced into the diet of those who follow a diet and seeks to get rid of excess kilograms. Also, carp contains a large number of vitamins E and A, which support the body, protecting it from infections and reducing the risk of oncology.
Methods of smoking
Smoked carp with hot smoked is notthe only method of its preparation. There is also a cold way. However, the latter method is rarely used, because to preserve the useful properties of the product requires compliance with all the rules of technology.
There is also a third option - liquid treatmentsmoke. This method is suitable for owners of multivariate. In this case, the fish is treated with liquid smoke and cooked for half an hour in the "Bake" mode. To give the carp a golden hue, the onion peel or tea tea is used.
Hot smoked carp: recipe
This method of cooking a river slave is considered the easiest. To smoke the carp, it will be required:
- 3 kg of fresh fish;
- 200 g of coarse salt;
- ground black pepper.
Before you start cooking, you need to prepare the carp.
How to clean fish
So, how to smoke a carp of hot smoking?To begin with it is worth gutting. To do this, it is necessary to make an incision on the abdomen, not cutting at the end of the belly and head about 5 millimeters. If this is not done, the fish can fall off the hook as a result of intense heating. It is also required to preserve all the juices produced during heat treatment.
Fish is recommended only gutting. Cleaning is not necessary. Scale, tail, fins and head should be left.
After the crucians are gutted, it is necessary to thoroughly wash them under running water, and then shift the notch down into a colander. This will completely remove the liquid.
Rub and slump
To smoked carp (hot smoked) passedsuccessfully, you need to prepare the fish well. Gutted carcasses should be rubbed with black pepper and salt inside and out. Do not forget about the gills. Many are afraid to oversalt the fish. But this is impossible, as the crucians will take exactly as much as they need.
After that, the fish should be placed in the solution.For its preparation it is necessary to dilute 6 tablespoons of coarse salt in three liters of water. Prepared carcasses should be placed in a deep pan and pour over the solution. In conclusion, it is worth sprinkling everything with salt. Now the crucian carp should be covered with a yoke and placed for two hours in the cold. During this time, the fish salted well.
Ready crucians need to be removed from the pan andRinse. This will remove excess salt. Rinse need to gills, as well as the carcasses themselves inside and outside. Fish before smoking should be a little dry. To do this, you need to hang the carcass for an hour in the fresh air, be sure to cover it with gauze.
Smokehouse Preparation
To get a delicious hot smoked carpat home, should properly prepare the smokehouse. All its elements must be clean. At the bottom you need to lay out a layer of sawdust. For the preparation of carp, it is better to use alder. It is also worth putting some cherry branches.
It is recommended to put a pallet on top of the sawdust. It will drain the fat secreted by the carcasses of fish in the cooking process.
Set the design
So, how to smoke a hot smoked crucian?When everything is prepared, the carcass needs to get wet napkins, and then put on the grid so that the cuts were at the top. After that, the fish can be placed on the smokehouse and tightly closed all the lid. The main thing is that there are no holes. If the cover moves away, then it is necessary to press it with bricks or stone. Smokehouse must be tightly closed.
The device should be placed on the grill or on the bricks. Under the smokehouse must make a fire. For this you can use both coal and firewood.
Cooking process
Flames under construction should be maintained onweak level. Otherwise, the fish can burn. After some time, sawdust, located in the smokehouse, will begin to char. As a result of this, woody fragrant smoke will begin to stand out. Its appearance indicates the smoking process. Cooking time depends on the size of the carcasses. Usually the whole process takes from 20 to 40 minutes.
At the end of cooking the smokehouse shouldremove from the heat and remove the cover. After that, it is worth waiting until everything is cool. It is not recommended to remove crucians hot, as the carcasses just fall apart. Let remain on the grid for 15 minutes. After a specified time, carp can be gently removed on a dish and serve. It is recommended to store such fish in the refrigerator.
Little tricks
If there is no smoke house at hand, then forcooking fish can use the Russian oven. In this case, the carcasses are suspended inside the chimney. While the oven is being heated, the fish is smoking. The most important thing is to choose the right height. Otherwise, the fish may burn or not smoked.
For the preparation of carp, you should not usesawdust from coniferous trees. Such material allocates pitch. Sawdust must be from deciduous trees, dry, without bark, fungus and mold.
