Semi-hot smoking of fish - how to properly smoke fish at home.

Do-it-yourself semi-hot smoking of fish.

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.

How to smoke fish at home using a semi-hot method.

See also: cold And hot smoking fish.

Let's start with the fact that in this way you can smoke fish, the salting period of which is no more than 24 hours. Before you start smoking, previously salted fish must be soaked to remove excess salt. The soaking time is 12-24 hours. The duration depends on the degree of salinity and the size of the fish.

If you do not have a special smokehouse, then you can do without it. For semi-hot smoking, a regular potbelly stove can be used. The main condition for the suitability of using this stove should be the presence of two additional elbows on the pipe to maintain the smoke temperature of about 60 degrees.

Photo: Potbelly stove.

The fish is hung over the cut of the pipe from which the smoke should escape, and the stove vent is covered so as to create conditions for smoldering and prevent strong burning of wood in the firebox. Cm. what sawdust and what kind of wood can you smoke fish on?.

The duration of semi-hot smoking of fish is one daylight hours, that is, if you start the smoking process in the morning, then by the evening the delicious fish will be ready.

Fish prepared in this way has a unique taste and aroma, although its appearance is very similar to hot smoked fish.

Video: Fast, tasty, semi-hot Smoking of Mackerel has been proven for a long time.