Tips on how to smoked fish in a smokehouse hot

Smoked fish has always been considered a special delicacy. Mackerel and herring are especially appreciated for their palatability. But even at home, you can cook a similar yummy. Use for this purpose river fish and unpretentious devices. How to carry out smoking at home in a smokehouse? Follow the directions and tips offered in this article, and your table will be rich with amazing dishes not only on holidays, but also on weekdays.

Smoking of fish in smokehouse: general recommendations

With special care, carry out the preparatory phase: cleaning the fish, evisceration and salting. Before you start the food, rinse the food well and fry a little.

The size of the fish depends on the size of the smokehouse. If you have a homemade device the size of a box, cook only a trifle in it, the volume is equal to the barrel - use the middle one. In a special cupboard you can smoke a whole large fish.

In one tab, they always pick up about the same size catch.

When smoked fish in the smokehouse, fasten it well, especially with the vertical arrangement. This should be paid attention, first of all, with the hot method, as it affects the products of very high temperatures and burning steam.

With a large fish, cut the flesh along the ridge to the bone.

The bottom is best lined with dry alder, which, unlike chips, does not burn.

To increase the shelf life, you can use juniper. Throw a few small twigs to the bottom of the smokehouse. Processed in such a hot way fish can be stored for up to ten days.

Smoking of fish in a smokehouse should be carried out in compliance with fire safety measures: always have a container with water and burn preparations in case of sudden injuries.

Children should not participate in this rather risky work, so make sure beforehand that access to the smokehouse for them is closed.

Hot smoked fish in smokehouse

The main distinguishing feature of the preparation by this method consists in the speed of obtaining a dish - only two or three hours. But, unfortunately, the shelf life also decreases. Hot-smoked fish can begin to deteriorate after five to six days. In the process of working, the temperature can reach 80-100 degrees, so it is as if "cooking" in the smoke. The product is soft, tender, with a bright taste.

Common recipe for smoking fish in a smokehouse hot way

The general process of work is divided into three stages: drying, baking and direct smoking. At the first stage, the door can not be closed. Half an hour after the start of work, the temperature is gradually increased to seventy degrees. The fish dries up, its surface becomes harsh, and the fins turn white. Then, gradually adding heat, the fish will be baked for another thirty or forty minutes. Her flesh begins to separate from the bones. In the last stage you need to increase the smoke production a little. To do this, add sawdust and sprinkle ash almost burnt wood. Smoked fish for thirty or forty minutes will turn golden. The whole work takes about two hours. It is necessary to consider the size of the fish. Large specimens should be smoked somewhat longer with constant monitoring. Experiment and surprise your loved ones with home-made delicacies!