"How to smoke fish in a smokehouse in the country?" - This question is often of interest to those who prefer to spend their free time with friends or family in a country house. But what is a summer vacation without a delicious dinner, cooked in the open air with your own hands? And this is not about kebabs. After all, only smoked fish with a pronounced aroma can be tastier than this meat dish.
How to smoke fish in a smokehouse in the country: a recipe for a delicious dish
Essential Ingredients:
- any fresh-frozen or fresh fish - 2-3 pcs. (depending on the size and number of guests);
- ripe lemon - half the fruit;
- granulated sugar - 1 small spoon;
- small iodized salt - an incomplete dessert spoon;
- fresh vegetables (tomato, onions, cucumber);
- greens (parsley, dill) - for garnish.
How to smoke fish in a smokehouse in the country: processing a fish product
For this event, you can use fresh or fresh-frozen carp, perch, pike, mackerel, etc. Naturally, the fish must be carefully processed. For this, the carcasses need to be cleaned of scales, gutted, removed all the fins, heads and tails, and then washed well inside and out in warm water.
Marinade process
Before you smoke fish in a smokehouse in the country, you need to marinate it. Then the product will acquire an amazing taste and aroma. What do you need to make a marinade? It is necessary to squeeze half a lemon into a bowl, and then add fine iodized salt and a little granulated sugar to it.
The resulting mixture must be thoroughly coated with the whole fish product (inside and out), put in an enamel dish and left to soak for 1-3 hours. During this time, you just have time to prepare a smokehouse and light a fire.
How to smoke fish in the country using a special device
Such processing of a river or marine product does not take much time. And even that, most of it is spent to kindle a good bonfire. In order to deliciously smoke fish in your own country house, you need to put alder or fruit sawdust on the bottom of the smokehouse, and then place grilles on top of them. After that, pickled fish carcasses need to be laid out correctly on the grid - they should never touch each other. Next, the smoking device should be closed as tightly as possible and put on fire.
How much to smoke fish in the smokehouse
After 10-15 minutes, a pleasant smoke with a fragrant smell will begin to pour from the dishes where the fish is. As a rule, this indicates that the smoking process has started, and your product is already on the way to full readiness. It is worth noting that the total time for such processing can vary from 25 minutes to an entire hour (depending on the size of the fish, its quantity, species, fire power, etc.). Fish readiness can be outstripped by softness, smell, and color. As for the latter, the pickled river or sea product should acquire a tea-golden hue. In addition, the skin of the finished fish is always slightly wrinkled.