Hot smoked fish: a recipe for cooking a delicious and fragrant dish

The hot smoking of fish, the recipe of which we will consider below, is a kind of heat treatment of a sea or river product that improves its taste, as well as resistance to further storage. It is worth noting that this dish can be cooked in a special smokehouse, and in a kitchen appliance called a pressure cooker. Today we will consider both options: outdoors and at home.

Hot smoked fish: a recipe for delicatessen cooking in a special smokehouse

Necessary ingredients:

• Salt iodized coarse - at discretion;
• Mackerel freshly frozen - 3 large pieces;
• Sand sugar - 1 large spoon.

Processing of the main product

Hot smoked fish, the recipe of which is extremely simple, provides for the use of any kind of product. This may be terpug, and carp, and pike, etc. However, we decided to take 3 large fresh-frozen and fatty mackerels. They need to be washed well (directly in the frozen form), cleaned of the viscera, and also freed from the head, fins and tail.

Pre-marinated fish

After the mackerel is fully processed, it should be coated on all sides with large iodized salt and a small amount of granulated sugar. To fish soaked in spices, it is recommended to cover and leave for marinating for 7-8 hours. At the end of time, you can safely proceed with its heat treatment.

Before smoky fish hot smoked, you should prepare special equipment and sawdust. Thus, it is required to lay birch, oak or other sawdust in the smokehouse, and install a grate on top. Next on the grid you need to lay out the pickled mackerel, but so that the fish do not touch each other. After that, the smokehouse should be covered with a lid, and under it a bonfire.

Such a delicacy is prepared in the fresh air for 20 to 50 minutes (depending on the size and type of the main product). Also, the readiness of mackerel can be determined by the dry and fragrant smoke, which begins to fall from the smokehouse. In this case, the fish should be completely covered with golden-tea color.

Hot smoked fish: recipe with a pressure cooker

Necessary ingredients:

• Salt iodized coarse - at discretion;
• Mackerel freshly frozen - 2 small pieces.

Fish processing

Hot smoked fish, the recipe of which provides for the use of a pressure cooker, is made in the same way as with a smoker. To do this, mackerel should also be soaked with salt, and then put alder sawdust on the bottom of the kitchenware, put a net on them and place a fish product on it. Next, the pressure cooker is required to withstand a strong fire for 17-20 minutes, and then remove from the plate. Fish should be kept in a bowl until completely cooled.

Correct feed to the table

Smoked mackerel should be served for dinner only in a chilled form, and together with round boiled potatoes, greens, wheat bread and onions, cut into half rings.