Smoked meats are always welcome at the festive and everyday table. With the help of smoking, you can save the beneficial substances of the product, giving it a rich taste. That's just the products from the store are not always happy with the level of quality. It is much better to smoke fish in the smokehouse at home. There are many special recipes for this.
How to smoke fish in a smokehouse
The first condition for a quality result is a good smokehouse. Suitable stainless options designed to work on wood or charcoal. In such a smokehouse it will be possible to cook not only fish, but also meat or chicken. So, how to smoke fish in a smokehouse? Choose fish for smoking. Both trout and sea bass are well suited . Before cooking, clean the fish from the insides by cutting it from the gills to the tail. After cleaning, it must be thoroughly washed and held a little in salted water to get rid of unpleasant odors. Sixty minutes before smoking, the fish should be placed in a brine, which consists of two glasses of water, two tablespoons of salt and any fish seasoning to taste. For example, foodies can use wine, pepper, or even soy sauce. After an hour, remove the fish and dry it on a paper towel. For the smokehouse, use chips of oak, apple or alder and warm the device to 65 degrees. Only after that you can start smoking by putting the fish on the grill. A method such as smoky fish in a smokehouse, involves processing at low temperature for half an hour, after which the temperature should rise to one hundred degrees.
Medium-sized fish will be ready in an hour. This method can be smoked any kind of fish. At the end of cooking, it can be seasoned with garlic or lemon juice, however, the result will be fine and without any additions.
Important smoking rules
Before cooking, you should understand in detail how to smoke fish in a smokehouse. Understanding the whole process is important, not just knowing its stages. So, the smokehouse must be tightly closed. If there are openings for air, the products will simply cook on smoke. In addition, the size of the device also affects how to smoke fish in the smokehouse. Its depth should allow the products to be located at a considerable distance from burning wood or coal. If the smokehouse has a small volume, the steam generated by the fish will fill the entire smokehouse and the products will be cooked. It is not difficult to follow such rules, it is enough just to cook carefully. The result of such efforts will certainly be justified, because home-smoked products compare favorably with those from the store and few people are indifferent. In addition, they are much more beneficial for health, because they do not have any artificial preservatives, flavorings or excessive amounts of salt and seasonings. Yes, and the price of such a product will be much cheaper - shop delicacies are always supplied with “biting” price tags, but not much is needed for home cooking. Those who are fond of fishing and fishing themselves will only need a smokehouse and some sawdust at all.