2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Please smoked fish, you can make it at home and it will be even tastier than the one from the store. Before smoking the fish, you must salt it.
Per kilogram of fish put 100 grams of salt, the fish is clamped with weight and left to cool for 16 hours in a container that does not oxidize or rust. It is good to clean the fish from the entrails before salting it. The scales are not removed.
After removing from the dish, the fish is washed with cold water and allowed to dry, hung in a ventilated place for several hours. Moisture must be removed, because otherwise the fish will be harder to smoke.
Warm smoked fish is obtained using heating from 50 to 120 degrees, and cold-smoked is made using a temperature of 20 to 40 degrees.
Hot smoked fish does not last long and should be eaten in one, at most two days. Cold-smoked fish can be stored for several weeks, but if left for a long time, it dries out and loses its flavor.
To smoke the fish, it is best to use a tin can, lighting the bottom of the fire, and at the top of the box you need to hang the fish. The bigger the fish, the taller the box should be. A foil is placed over the embers, which is perforated, and the fish is hung over it.
When it becomes golden in color and the fork easily enters it, it is already smoky. Smoked fish becomes golden in color, the meat is easily separated from the skin. If the fish breaks down and leaks fat, it means that the temperature has been too high or you have smoked too much.
For cold smoking with a tin box, the fish is hung over the fire and as soon as there is enough heat, it is removed from it and the box is left to cool. This process is repeated several times until the fish is ready.
You can also smoke the fish in the oven. To do this, after you have pre-washed the salted fish and dried it enough, you need to put it on a wire rack.
Place it on top of the oven. Turn on the oven to the desired degree, but only the lower part should be heated. This way you will get delicious smoked fish.
Here is a wonderful recipe for smoked mackerel.
Recommended:
The Strangest Fish Recipes That You Can Make At Home
Fish is the food that should always be present in the menu of modern man. It is extremely useful, tasty and fragrant. The meat of marine and riverine inhabitants contains omega-3 unsaturated fatty acids, the benefits of which are immeasurable.
Home Remedies For Daily Home Disinfection
In the autumn-winter period, when everyone risks catching a dangerous virus, the question how to disinfect the home becomes especially relevant. Disinfection is especially important for families with children. Isolating a sick family member is not always effective and only a thorough cleaning of the room with the help of special tools will help to prevent infection to everyone in the house.
Let's Smoke Bacon Ourselves
Smoked and salted bacon is one of the favorite little things during the winter months. It is cut into thin pieces and can be flavored with garlic, paprika, salt, pepper, bay leaf and cloves. The bacon is smoked on sawdust smoke and stored in a cool place where there is no moisture.
They Smoke
They smoke is an old Bulgarian grape variety from which wine is produced. Apart from our country, it is also known to the vine growers in our neighboring Greece, Turkey, Serbia, Macedonia and Romania. It is also found in Russia. In our country most vines of the variety grow in Shumen and Stara Zagora.
Let's Smoke Our Own Fish At Home
There are few people who love fish who do not like it smoked. At the same time, we hear everywhere that eating smoked fish or any meat is bad for our health. This is true, but only if it is about industrial fish smoking. That is why it is good to learn to smoke it yourself, using natural products.
