2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
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. Here is the method of smoking fish at home:
- Fish should be smoked outdoors. This can be in your yard or even in the space between the blocks, as long as you do not have disagreements with neighbors. The idea is to be able to make a hearth, the power of whose fire you can control;
- To smoke fish, in addition to the fish itself, you will need a tin container with a lid (for example, a tin of cheese), thick wire, stone bran of your choice and twine to tie the fish;
- The most suitable option for smoking fish is mackerel, which you can find in any fishing shop. In the same way, however, you can smoke any fish that is similar in size;
- The tin can be perforated at the top so that the fish can be hooked and hung upside down;
- The fish is washed thoroughly without removing the heads and tails;
- It is salted and the tails of the fish are tied with twine in order to be placed in the tin container;
- At the bottom of the dish sprinkle about 1 finger of bran. The fish is hung on the upper end of the vessel, a fire is lit and the tin vessel is placed on the fire;
- The fire on which you will smoke the fish must be weak, because otherwise the bran will catch fire;
- After about 10-15 minutes you can check the fish. Make sure it has a golden color. This is the sign that you will know that she has smoked;
'When you think the fish is ready, take it out of the tin and hang it so that the fat can drain out;
- The fish prepared in this way can be consumed both hot and cold. You can prepare it as a salad or as an appetizer or just for direct consumption;
- Keep in mind that the tin can that you will use to smoke the fish will not be able to be used later to smoke other meats because it will have absorbed the smell of the fish.
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