Cold Smoked Fish - Step By Step Recipe With Photo

Do you want to make a delicious delicacy with your own hands? So you have come to the right place! Here and right now, you will learn how to cook cold smoked fish. Yes, the process is not the fastest, but worth it.

Cooking description:

Of course, this process is not easy and requires your time and attention. However, the result you get will surely please you and your loved ones! Fish, whether it be mackerel or another type of cold-smoked fish (and even more so homemade) will definitely be popular at any festive table!

Purpose: For lunch / For dinner / Inexpensive

Main ingredient: Fish and seafood

Dish: Snacks / Smoked dishes

Ingredients:

• Frozen mackerel - 5 Pieces (sturgeon and salmonids are also smoked in this way, you can take any fish of these families)
• Water - 2 Liters
• Coarse salt - 600 grams (for a solution of 27-33%)

Servings: 10

How to cook Cold Smoked Fish

1 Take fish that is not completely thawed for easier cleaning. Clean, leaving dense scales and scraping off small ones, and carefully, using a certain technology, gut. 2 Then you need to salt the fish. To do this, prepare a brine: dissolve the salt in water, put the mackerel in a plastic tray and fill it with the solution, leaving it at room temperature for 2-2.5 hours. If desired, you can add various spices to the solution to your taste. 3 Then remove the fish from the brine, rinse if necessary, fragment large carcasses into small pieces, tie with string and hang in the air to dry the fish. 4 Indoors (for example, in a barn or in a bathhouse), make a small fire. Wait until it starts to smolder and hang the fish with its heads down on top of the horizontally attached crossbars. It is preferable to take branches of fruit trees, as well as rowan, alder or juniper as fuel. Fuel must be prepared so that it is enough for 8 hours of maintaining smoke, the first 8 hours of breaks are unacceptable! The fire must be monitored in order to avoid ignition. 5 Smoke fish at a temperature not exceeding 25 degrees. Small carcasses (up to 0.5 kg) are smoked for 2 days, medium - 4, large - up to one week. After the completion of the process, the fish still need to hang and dry up for a couple of days so that they acquire the desired shade and taste.5 Smoke fish at a temperature not exceeding 25 degrees. Small carcasses (up to 0.5 kg) are smoked for 2 days, medium - 4, large - up to one week. After the completion of the process, the fish still need to hang and dry up for a couple of days so that they acquire the desired shade and taste.5 Smoke fish at a temperature not exceeding 25 degrees. Small carcasses (up to 0.5 kg) are smoked for 2 days, medium - 4, large - up to one week. After the completion of the process, the fish still need to hang and dry up for a couple of days so that they acquire the desired shade and taste.