Smoking of crucian carp. Hot smoked fish at home: features and recommendations

Smoked crucian 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.

What is useful for crucian

So, next we will discuss how to prepare the crucian of hot smoked. 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 in the carap is a lot of proteins that 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 smoked all the useful properties of fish are preserved. Therefore, this product is distributed not only on the territory of our country, but also abroad. Even with such 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

Smoking of crucian carp with hot smoking is not the only method of cooking it. 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 a third option - treatment with liquid smoke. This method is suitable for owners of multivariate. In this case, the fish is processed with liquid smoke and cooked for half an hour in the "Bake" mode. To give the carp a golden hue, the onion husk 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 a large salt;
• Ground black pepper.

Before the preparation begins, the carp should be prepared.

How to clean fish

So, how to smoke a carp of hot smoking? To begin with it is necessary to gut the carcass. To do this, it is necessary to make an incision on the abdomen, without cutting to the end of the belly and head about 5 millimeters. If this is not done, the fish may fall off the hook as a result of intense heating. It is also required to preserve all the juices produced during heat treatment.

Fish are recommended only to gut. There is no need to clean it. Scales, tail, fins and head should be left.

After the carp has been gutted, it is necessary to wash them thoroughly under running water, and then shift the incision down into the colander. This will completely remove the liquid.

Rubbing and weeding

To smoke the carp (hot smoked) was successful, 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 people are afraid to overdo the fish. But this is impossible, because the carp will take just as much as they need.

After that, the fish should be placed in the solution. To make it, you need to dissolve 6 tablespoons of large salt in three liters of water. Prepared carcasses should be placed in a deep saucepan and filled with solution. Finally, sprinkle with salt. Now the carp should be covered with oppression and placed for two hours in the cold. During this time the fish is well salted.

Ready-made cucumbers must be removed from the pan and rinsed. This will remove excess salt. It is necessary to flush gills, as well as carcasses inside and out. Fish before smoking should be slightly dried. For this carcass should be hung for an hour in the fresh air, necessarily covered with gauze.

Preparation of a smokehouse

To get a delicious crucian carp in the home, you should properly prepare a smokehouse. All its elements must be clean. On the bottom it is necessary to lay a layer of sawdust. For the preparation of carrots it is better to use alder. Also worth putting a few cherry branches.

It is recommended to place the pallet on top of sawdust. It will drain the fat emitted by fish carcasses during cooking.

Install the construction

So, how to smoke a carp of hot smoking? When everything is ready, the carcass must be soaked with napkins, and then put on the grate so that the notches are at the top. After that, the fish can be placed on the smokehouse and tightly closed with a lid. The main thing is that there are no holes. If the lid goes away, you should press it with bricks or a stone. Smokehouse must be hermetically sealed.

The device should be placed on the brazier or on the bricks. Under the smokehouse you need to build a fire. For this, you can use both coals and firewood.

Cooking process

The flame under the structure should be maintained at a low level. Otherwise, the fish can burn out. After a while, the sawdust in the smokehouse will begin to char. As a result, woody fragrant smoke will begin to emit. Its appearance indicates the process of smoking. The time of cooking the fish depends on the size of the carcases. Usually the whole process takes from 20 to 40 minutes.

After cooking, the smoker should be removed from the heat and the lid removed from it. After that, you should wait until everything is cool. It is not recommended to remove the carcasses hot, as carcasses simply fall apart. Let them stay on the grate for 15 minutes. After the specified time, the carrots can be carefully removed on a plate and served to the table. It is recommended to store such fish in the refrigerator.

Little tricks

If there is no smokehouse at hand, then you can use a Russian oven to make fish. In this case the carcasses are suspended inside the chimney. While the stove is heated, the fish is smoked. The most important thing is to choose the right height. Otherwise, the fish can burn or not smoke.

To prepare the carp, it is not necessary to use sawdust from coniferous trees. This material releases resin. Sawdust must necessarily be from deciduous trees, dry, without bark, fungus and mold.