Hot smoking of fish, the recipe of which we will discuss below, is a kind of heat treatment of a sea or river product that improves its taste, as well as resistance for further storage. It is worth noting that such a dish can be prepared in a special smokehouse, and in a kitchen device called a pressure cooker. Today we will consider both options: outdoors and at home.
Hot smoked fish: a recipe for a delicacy in a special smokehouse
Essential Ingredients:
- coarse iodized salt - optional;
- freshly frozen mackerel - 3 large pieces;
- granulated sugar - 1 large spoon.
Main Product Processing
Hot smoking of fish, the recipe of which is extremely simple, involves the use of any type of product. This can be a rasp, and carp, and pike, etc. However, we decided to take 3 large fresh-frozen and fatty mackerels. They need to be washed well (directly frozen), cleaned from the insides, and also freed from the head, fins and tail.
Pre marinating fish
After the mackerel has been completely processed, it should be coated on all sides with large
iodized salt and a little
sugar. To fish soaked in spices, it is recommended to cover it and leave to marinate for 7-8 hours. After time, you can safely proceed to its heat treatment.
Before you smoke hot-smoked fish, you should prepare special equipment and sawdust. Thus, it is required to lay out birch, oak or other sawdust in the smokehouse, and install a grate on top. Next, on the grid, lay the pickled mackerel, but so that the fish do not touch each other. After this, the smokehouse should be covered with a lid, and under it to light a fire.
Such a delicacy is prepared in the fresh air from 20 to 50 minutes (depending on the size and type of the main product). Also, the readiness of mackerel can be determined by dry and fragrant smoke, which begins to pour out of the smokehouse. In this case, the fish should be completely covered with golden tea color.
Hot Smoked Fish: Pressure Cooker Recipe
Essential Ingredients:
- coarse iodized salt - optional;
- freshly frozen mackerel - 2 small pieces.
Fish processing
Hot smoking of fish, the recipe of which involves the use of a pressure cooker, is carried out in the same way as with the smokehouse. For this, the mackerel should also be soaked with salt, and then put alder sawdust on the bottom of the kitchenware, put a grid on them and place a fish product on it. Next, the pressure cooker must be kept above high heat for 17-20 minutes, and then removed from the stove. The fish should be kept in a bowl until completely cooled.
Proper serving
Smoked mackerel should be served for dinner only in a chilled form, and along with round boiled potatoes, herbs, wheat bread and onions, cut into half rings.