Hot smoked fish with stuffing
Getting hot smoked fish at home is not at all a difficult task, and the advantages of a natural product with excellent taste and original smell, and the absence of popular chemicals (liquid smoke) are undeniable.
To prepare hot smoked fish you will need the following equipment, utensils and products:
- smokehouse (regular rectangular, with two meshes, on sale for an average of 400 rubles, you should not buy expensive ones, they actually have the same smoking effect);
- sawdust or twigs (apple tree, alder, cherry, etc.);
- dishes for soaking sawdust;
- fish (perch, pike perch, trout, etc.);
- onions, garlic, spices, lemon;
- firewood, hearth (barbecue).
Let's look at the step-by-step production of the product.
1. Prepare wood for smoking: alder or apple tree. If desired, cherry, quince, and juniper are added to the sawdust. You can use calibrated sawdust from the supermarket. A packet of sawdust is enough for 2-3 times and you shouldn’t use a lot of it. Soak the sawdust for 20 minutes, after which we evenly lay it on the bottom of the smokehouse in a thin layer.
2. The fish can be salted a little in advance. We gut and wash it.We make the filling from a mixture of finely chopped onion, garlic, lemon without zest, pepper, and salt. Place the filling in the belly. Place the fish on a plate to remove excess moisture.
3. Place the product on the grates, not too tightly, and lower it into the smokehouse.
4. Light the fire, let it burn a little until coals begin to form.
5. Close the smokehouse and set it on fire. You can use either a barbecue or a regular fire as a fireplace, just by ensuring that the smokehouse is evenly positioned and has good heat. In fact, the fish should be baked and slightly smoked, which is no less beneficial for health. (photo 8)
6. After an average of 25-30 minutes, depending on the heat of the fire and the size of the fish, we remove the smokehouse and place it on a piece of wood. Let the smoker cool for about 10 minutes. Then, using curved wires, we remove the nets with fish. While still warm, place it on a platter so that it does not stick to the grill.
Cooked fish is not only tasty when it’s hot, it gets a special piquancy when it cools down. You can eat it by carefully opening it along the belly, while the scales and bones are easily separated. Almost most types of fish can be prepared in this way: bream, pike perch, silver carp, trout, salmon; they just need to be cut along the belly to the back, and then folded so that it is smoked.
To prepare hot smoked fish you will need the following equipment, utensils and products:
- smokehouse (regular rectangular, with two meshes, on sale for an average of 400 rubles, you should not buy expensive ones, they actually have the same smoking effect);
- sawdust or twigs (apple tree, alder, cherry, etc.);
- dishes for soaking sawdust;
- fish (perch, pike perch, trout, etc.);
- onions, garlic, spices, lemon;
- firewood, hearth (barbecue).
Let's look at the step-by-step production of the product.
1. Prepare wood for smoking: alder or apple tree. If desired, cherry, quince, and juniper are added to the sawdust. You can use calibrated sawdust from the supermarket. A packet of sawdust is enough for 2-3 times and you shouldn’t use a lot of it. Soak the sawdust for 20 minutes, after which we evenly lay it on the bottom of the smokehouse in a thin layer.
2. The fish can be salted a little in advance. We gut and wash it.We make the filling from a mixture of finely chopped onion, garlic, lemon without zest, pepper, and salt. Place the filling in the belly. Place the fish on a plate to remove excess moisture.
3. Place the product on the grates, not too tightly, and lower it into the smokehouse.
4. Light the fire, let it burn a little until coals begin to form.
5. Close the smokehouse and set it on fire. You can use either a barbecue or a regular fire as a fireplace, just by ensuring that the smokehouse is evenly positioned and has good heat. In fact, the fish should be baked and slightly smoked, which is no less beneficial for health. (photo 8)
6. After an average of 25-30 minutes, depending on the heat of the fire and the size of the fish, we remove the smokehouse and place it on a piece of wood. Let the smoker cool for about 10 minutes. Then, using curved wires, we remove the nets with fish. While still warm, place it on a platter so that it does not stick to the grill.
Cooked fish is not only tasty when it’s hot, it gets a special piquancy when it cools down. You can eat it by carefully opening it along the belly, while the scales and bones are easily separated. Almost most types of fish can be prepared in this way: bream, pike perch, silver carp, trout, salmon; they just need to be cut along the belly to the back, and then folded so that it is smoked.
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