Hot smoked bream is a dish loved by many, especially those who like to relax in nature. Traditionally, such food is prepared in the summer and spring in the cottages, fishing or just outside the stuffy apartment. This article will give recipes for hot smoked bream.
Smokehouse Recipe
Consider the first recipe using the smoking technique in the smokehouse. Hot smoked bream turns out to be very tender and fragrant.
What will be required?
Of course, in addition to the products themselves, we need a smokehouse. You can use a portable. And also need a place where we will put this smokehouse, or rather, on what. For example, a barbecue or home-made structure in which you can make a fire is suitable.
Products:
- The bream itself, its quantity is not so important.
- Salt and spices for fish. It is worth saying that spices can be any. It all depends on the taste of the fish, if it is quite saturated, then spices can be taken more fragrant. But if the fish has a mild taste, then you need to understand that strongly spicy seasonings completely drown it out.
- And the most important thing is chips. Chips can be bought or assembled yourself. They can belong to different species of wood, but not coniferous. Common breeds: cherry, fig, alder, plum.
Well, that’s all, now let's see how to smoke hot smoked bream.
Cooking process
Cooking will be described for your convenience in a step-by-step format. This option is quite fast and does not take much time.
Step 1. Naturally, before cooking you need to clean the fish, pull out its giblets and rinse well. After a little dry, the fish should not be wet.
Step 2. The number of chips used depends on the number of fish. For a reference to three medium-sized small fish, you need to use half of the chips. Too much is not needed, spoil the product. Pour slivers with water and let them stand for about 30 minutes. This is necessary so that hot smoke comes out of the chips, but not a burnt smoke.
Step 3. We take our fish and generously rub it with cooked spices on all sides, including inside.
Step 4. Uniformly spread the chips at the bottom of the smokehouse, then directly install the grate itself and lay the carcasses of fish on the grate. After that, close the smokehouse lid.
Step 5. Take our smokehouse and carry it to the fire. At first, the fire should be more active, but as the fish cooks, it should become smaller.
Step 6. Cooking time must be detected after you notice smoke coming out from under the lid. About 15 minutes will be enough for the bream. You can check by opening the lid and pulling out the dorsal fin or a piece of meat. The meat should be white but not transparent. Do not hold the fish for very long if it turns black, that is, it will be almost impossible.
Step 7. The golden color of the fish should be served cold. It is in this case that the taste of smoked bream is most clearly felt. Additionally, you can arrange the dish with herbs or vegetables to your liking.
Recipe for a Russian stove
Another method of hot smoking bream at home is proposed. This is an old way of smoking in a Russian oven. We proceed immediately to the cooking method, since the ingredients are not much different from the previous recipe.
Step 1. Clean the fish from giblets and remove the scaly coating, wash.
Step 2. It is good to salt the bream and leave to salted for a day. After the daily time has elapsed, the fish should be wiped.
Step 3. The fish should be pierced with chips and put on a wire rack.
Step 4. We heat the furnace with resin-containing wood, and next we put the cooked wire rack with fish.
Step 5. The damper at the furnace is not completely closed, leave a small crack at the bottom, then the smoke will exit into the chimney, it will at the same time smoke the fish.
Step 6. After waiting for the golden color on one side, turn the bream over and soot on the other. After that, you can get and serve.
We smoke on a baking sheet with straw
It is proposed to use a baking sheet covered with straw. The straw should be slightly moist so that it does not burn, but smolders. The fish should be well salted, laid on top of the straw.
Naturally, after this you need to put the pan directly on the fire, which should be of medium intensity. Due to the heating moment, straw will begin to smoke and soak bream with its aroma. Thus, the bream will be smoked and baked.
The only thing worth noting is that there must be enough straw. If the fish is large, then more, if it is small, then less.
How to smoke fish in the apartment?
If it so happened that you do not have a stove, barbecue facilities or just a smokehouse, then you can cook hot smoked bream directly in the oven! Perhaps you are now thinking about "liquid smoke"? No. Today it is not about him, and in general it is not a very healthy substance.
We are for a healthy lifestyle, and therefore the bream will be smoked on natural chips. To the great joy of city dwellers, large shopping centers can offer us a package “Home Smokehouse” or “Express Smokehouse”. This is a wonderful set in which you will find not just a bag, but the chips themselves.
How to cook?
Everything is quick and simple nowhere, so it’s suitable even for those who don’t really like to mess around in the kitchen for a long time. Step by step cooking:
- Step 1. We need a fully prepared bream. Nothing new here. We clean, wash, wipe dry, add plenty of salt (especially inside). You can add pepper and other spices as desired. In general, the carcass is ready.
- Step 2. We take our package and pour chips into it that go in the kit. We put the longer side on the baking sheet in the oven (the side that is shorter should play the role of the “peak”). The chips themselves are evenly distributed on the “lying” side of the bag.
- Step 3. The set has a separate piece of foil, so they need to cover the chips and only after that put our bream on the surface of the chips covered with foil.
- Step 4. We expose about 300 degrees and wait a little less than an hour. Of course, you need to check the fish periodically and generally focus on the power of your oven.
- Step 5. The golden-colored fish can be taken out and served!
Separate advice for those who do not have huge supermarkets in the city or who simply did not find this package in them. Everything can be done at home from ordinary foil. The same "package." And chips can be found in the forest yourself.
Conclusion
As you can see, you can cook hot smoked bream almost everywhere and in almost any environment. It would be a desire!