Fish, smoked his own hands, is much more useful than the exact same, but bought at the store.In industrial production to give the carcasses specific taste often use chemical composition called "liquid smoke", while at home the fish is processed by burn natural wood and almost no harm to human health can not be held.The main thing - do not eat it in large quantities and do not use during pregnancy and breastfeeding.
As smoke houses herring
Herring smoked in two versions: with and without internals.Finished fish turns out very soft and pleasant to the taste.To make the aroma in the process of smoking, you can use your favorite herbs, spices and herbs.
- herring - 6 pieces
- salt - 100 gr
- onions - 1 pc
- vegetable oil - 5 tbsp
- ground black pepper spice
- grain mustard
Step by Step
- Herring well washed, folded enamel bowl, rub a mixture of salt, pepper and spices, sprinkle with oil, cover with chopped onion half-rings, and leave 12 hours in a refrigerat
- Then gently rinse and hang out for 1 hour ventilated.The smokehouse
- set temperature 27 ° C, to decompose the lattice fish carcasses and leave processed in this mode for 15-18 hours.
- From time to time turn the fish that smoking took place at regular intervals.
- For half an hour before the willingness to increase the level of heating to 35 ° C, wait for back-carcasses become brilliantly glossy, and turn the heat off.
- Serve as a separate dish or side dish to complement and fresh salad.
Smoked fish on the fire, "lazy" recipe
If you do not want to install the smokehouse and smoked fish still want, you can cook it in the usual campfire.
- small fish - 2 kg
- rock salt - 100 gr
- sugar - 2 tbsp black pepper
- bay leaf
Step by Step
- Fishrinse, sprinkle the top with a mixture of salt, sugar and pepper, then combine in a food container, add the bay leaf and leave prosolitsya 12 hours.
- Over time released liquid drain, and their carcasses spread on the wire rows.
- in the grill for barbecue to ignite a small fire of twigs of fruit trees and give them burn.The resulting coal pour water over them and place the fish on the wire.
- languish Leave for one hour.Do not give the fire to flare up much either, nor fade.If the fire increases, pour a little water.
- After processing, the smoke hung bundles of fish in a well-ventilated place for one day, went to excess moisture.
- Serve with drinks selling and fresh vegetables.
Smoked fish moon
have ocean fish-moon pleasant enough fat meat, ideal for smoking.It perfectly absorbs the flavors and spices during processing preserves the natural richness.
- fish - 10
- salt - 120 gr
- spices - 2 tsp
- lemon juice - 30 g
- onions - 2 pcs
- pepper and bay leaves
Step by Step
- fish wash and dry, do not remove the insides.
- Outside rub with salt and spices, put them into a food container, sprinkle with freshly squeezed lemon juice and finely chopped onions fill.Cork plastic cover and send for 8-10 hours in the refrigerator.
- After time free from onions, rinse with excess salt, wet paper towel and place in single layer on the grill smoker.
- Within 10 minutes to dry on high heat, then reduce heating and continue treatment for about 1 hour.Give the finished fish 30 minutes to cool down, then serve.
Red smoked fish prepared at home: a recipe with photo
This method is considered a classic, and allows you to do much more appetizing pink salmon, and juicy than the purchase option.Calorie smoked fish in this case is about 190 kcal.
- salmon - 4 kg
- salt - 150 gr
- sugar - 1 tbsp
- chili powder - 1/2 tsp
- black pepper - 1/2
- tsp basil - 1/2 tsp mustard seeds
- - 1 \ 2 tsp garlic
- - 6 teeth
- bell pepper - 1 tsp
- bay leaf
Step by Step
- pink salmon gut, wash and dry them on a napkin.Outside and inside carefully rub with salt.On the back make oblique cuts and fill them with salt, mixed with paprika.Each Gill put one bay leaf.
- Garlic knife chop, combine with sugar and spices.The finished sprinkle with a mixture of fish from all sides.
- Place the carcass in a plastic bag and leave prosalivatsya 36 hours.
- treated with salt and spices, the fish in a single layer on a wire rack to decompose smokehouse.
- for 15-20 minutes to dry on high heat, then reduce the heating and leave the carcass in a dense smoke.From time to time turn the fish, so they cooked evenly.For optimum drying temperature is recognized in the 100-110 ° C and about 90 ° C when the smoked.
- After 30 minutes, the smoke will get a specific spicy flavor.At this point the fire is necessary to minimize, and to continue treatment for an additional 20 minutes.
- When the upper peel the fish become dark terracotta, smokehouse can be switched off and cool carcasses.
As smoke mackerel at home: video instruction
Mackerel smoked on this simple recipe is exceptionally flavorful and tender.Some juicy fillet gives spicy-sour mixture of lemon and dill, which stuffed carcass before processing in the smokehouse.