How to smoke fish in a smokehouse in the country with the use of alder sawdust

"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 kind of summer vacation without a delicious lunch, cooked alone in the open air? And we are not talking about kebabs at all. After all, a smoked fish with a pronounced aroma can be more delicious than this meat dish.

How to smoke fish in a smokehouse in the country: a recipe for cooking a delicious dish

Necessary ingredients:

• Any freshly frozen or fresh fish - 2-3 pcs. (Depending on the size and number of guests);
• Lemon ripe - half a fruit;
• Sugar - 1 small spoon;
• Salt iodized small - incomplete dessert spoon;
• Fresh vegetables (tomato, onion, cucumber);
• Greens (parsley, dill) - for garnish.

How to smoke fish in a smokehouse in the country: treatment of fish products

For this event, you can use fresh or freshly frozen carp, perch, pike, mackerel, etc. Naturally, the fish must be carefully processed. For this, the carcass must be scraped, gutted, removed from all fins, heads and tails, and then well washed inside and outside in warm water.

The process of preparation of marinade

Before smoking a fish in a smokehouse in the country, it needs to be marinated. Then the product will acquire an amazing taste and aroma. What do you need to prepare marinade? It is necessary to squeeze half a lemon into a bowl, and then add to it fine iodized salt and a little sugar. The resulting mixture requires carefully coating the entire fish product (outside and inside), folded in enameled dishes and left to soak for 1-3 hours. During this time, you just have time to prepare a smokehouse and build a fire.

How to smoke fish in the country with a special device

Such processing of a river or sea product does not take much time. And even then, most of it goes to kindle a good fire. In order to tastily smoke the fish in your own cottage, you need to lay out alder or fruit shavings on the bottom of the smokehouse, and then put the grates on top of them. After that, the grid needs correctly decomposed pickled fish carcasses - they should not touch each other in any way. Next, the smoking device should be tightly closed and put on fire.

How many smoked fish in the smokehouse

After 10-15 minutes from the dishes, where the fish is, will start to pour a pleasant smoke with a fragrant smell. Typically, this indicates that the smoking process is started, and your product is already on the way to full availability. It should be noted that the total time of such processing can vary from 25 minutes to an entire hour (depending on the size of the fish, its number, species, strength of fire, etc.). Readiness of fish can be outstripped by both softness, and by smell, and by color. As for the latter, a pickled river or sea product should purchase a tea-golden shade. In addition, the skin of the finished fish is always slightly wrinkled.