Cold smoked fish: recipe and methods for smoking cold smoked fish.

Cold smoking of fish is considered by many to be the most labor-intensive. But let’s evaluate for ourselves that for some it is difficult, for others it is very simple.

The processing of the fish itself is divided into stages: salting, soaking, drying and the last stage - smoking.

We start with preparation.

Small fish (perch, roach, etc.) in the amount of 4-10 pieces are strung on twine (70-90 cm) through the eyes before salting. Then the ends of the twine are tied together to form a ring.

Large fish (bream, carp, asp) are pierced in the tail part, where twine about 50 centimeters long is stretched, tied in pairs and tied with a regular knot.

Salting fish.

The process is very similar to that used for hot smoked. But at the same time, the salt consumption is greater, and the holding time increases. So, for 10 kilograms of fish they give 1-1.5 kilograms of salt. Small fish are kept for 2-3 days, large fish for 10 to 15 days, and thawed fish for a couple of days longer. Cm. Salting fish at home.

Soaking.

After salting, the fish must be soaked to remove excess salt. Large fish are kept for 24 hours, and small fish are washed in water for only 1 - 2 hours.

Drying or pre-drying.

Now, the fish should be dried in the open air. Sticks are inserted into the fish bellies, this helps to dry it more effectively on all sides. Drying time for small fish is 2-3 days, for large fish - 3-5 days.

Smoking.

When the fish is slightly dry and cured, it is placed in a barrel smokehouse. Smoked from 1 to 6 days. How long to smoke depends on the size of the fish itself.

The smoke should be cold, no more than 25°C. If there is a lot of salt in the fish, then the smoking temperature should be lower. To obtain the required amount of smoke, use tyrsa or sawdust. Cm. what sawdust and what kind of wood can you smoke fish on?.

When we cold smoke fish, we saturate it with fire smoke and in the process it loses most of its moisture. The surface of the fish after cold smoking becomes quite dry and acquires a golden-brownish hue. The meat of such fish should fit snugly to the bones, be sufficiently hard and dense, and should not emit an offensive odor.

Delicious cold smoked fish goes best with beer for the stronger sex, while for the rest - with homemade kvass, hot potatoes and/or juicy ripe tomatoes. Also, it can be used to make a delicious salad or sandwiches.

As you can see, it’s easy to master cold smoking fish with your own hands. Good luck to everyone and bon appetit!

See video: Cold smoking fish and meat. Smokehouse 18+!!!

Preparing lake crucian carp for smoking.

Part 1 Let's dry it. Practice.

Part 2 Smoking practice.

Cold smoking fish at home or at the dacha in a homemade barbecue - smokehouse.

Video: Cold smoked fish / smokehouse “Dachnik”