To the note of the cook: how to smoke fish at home

Smoked fish is an unsurpassed treat and a product that increases appetite. Even with a single mention of this dish, saliva are flowing. Of course, smoked products should not be carried away, but occasionally you can pamper yourself and delicious delicacy, especially if it is cooked with your own hands. A few tips on how to smoke fish at home will help you get delicious and quality meals.

Thermal processing of fish by smoking can be done in two main ways: cold and hot. With a cold method of smoking it will take at least five days to completely cook the fish. Hot smoked is much faster - just a few hours.

This material is devoted to the question of how to smoke fish at home in a hot way. It is more popular.

First you need to properly prepare the fish. So, if you plan to cook smoked fish with a stock, ie. It is assumed that it will be stored for some time, it must necessarily be pre-gutted and salted. A kilogram of the prepared product will require 65 grams of salt. A large fish is aged in brine for about three days, and a small one can be salted during the day. Before smoking it is washed and rubbed with spices.

If a small amount of the product is prepared, then before smoking the fish at home, it can simply salt to taste, grate with spices (if desired), and then proceed with the smoking process.

And now you should talk directly about smokehouses. You have not got this miracle device yet? Then you will need advice on how to make a home smokehouse. It should be noted that nothing is complicated in this, because Its design is quite simple. It includes a smoking chamber and a source of smoke.

You will need a small rectangular or round metal container about half a meter high (for example, a bucket). On the bottom of the smokehouse it is necessary to pour juniper or alder sawdust (the height of the layer is about 10 cm), and above the sawdust a tray (the juice and fat will drain during smoking). The lid should be slightly larger than the container. Hooks are attached to it for hanging fish. In the middle of the lid a hole is made, and a heat-resistant tube is inserted into it, through which smoke will be emitted. We put the construction on a small fire - that's all! The question of how to smoke fish at home is settled.

Such mini smokehouse allows you to get a ready-made product of hot smoking quite quickly (for 1-1.5 hours). It can be used for smoking not only fish, but also meat products, as well as fruits.

Meat smoked products are no less popular than fish. Therefore, let's talk a little about how to smoke meat in a smokehouse. The process is similar to the above, and the preliminary preparation is almost the same. Pieces of poultry or meat are soaked for several days in a salt solution, which several times will need to be changed. After that, the meat is washed, dried and rubbed with spices. The dimensions of the prepared pieces affect the duration of smoking. The larger the piece, the more time it will naturally take to prepare it.