Smoking fish

Smoking fish at home has significant advantages over industrial smoking. In most cases, store-bought smoked fish do not even go into a smokehouse, but acquire the appropriate taste and aroma through exposure to special chemicals. Therefore, many fishermen and simply lovers of delicious natural smoked fish begin this procedure on their own.

Most of us are well acquainted with the traditional technology of hot and cold smoking of fish. And each smoking method has certain advantages and disadvantages that we will not talk about here. However, it was not the perfection of these processing methods that led to the appearance of something in between. This method is called semi-hot smoking. Lately he has been gaining more and more fans. The majority began to prefer the semi-hot method of smoking fish, as it is simpler and provides the opportunity to experiment and show creativity and imagination.

If you are a fishing enthusiast, but don’t yet know how to cook cold smoked fish at home, then use this recipe. A detailed cooking recipe will be useful to you, and the pleasant taste of fish prepared by yourself will be remembered for a long time and will entice you to smoke your catch again and again.

Hot smoking of fish at home is a long-term treatment of it with aromatic smoke, the temperature of which is not lower than 45°C and can reach up to 120°C. This is a method of preparing fish, after which it is completely ready for consumption. Therefore, it is popular and often used at home.