Bloat fish at home
Bury fish at home and you no longer want to buy such a product in the store. If you use the tips of this article, then as a result you will get the most delicate fish, saturated with the aroma of natural wood smoke. Such a product will have value not only for its taste, but also for its long shelf life. If we talk about the benefits of smoked fish, thanks to the processing of smoke, which is the strongest antiseptic, meat is released from bacteria and parasitic organisms. In addition, this heat treatment allows you to save all the useful substances of the product. Smoking is one of the methods of canning, which in combination with the preliminary ambassador significantly prolongs the shelf life of meat.The next step will be salting. To do this, the carcass must be rubbed with coarse salt and put in a saucepan for a couple of hours. To the brine, you can add a little black pepper. An interesting feature of the fish is that it is practically impossible to over-salt it. Therefore, the exact proportions of the brine does not exist. Before laying on smoking it is necessary to make an extra brine from the fish. For this, you can hang it by the tail for 20 minutes. Best of all, if it is done in the open air, as the delicacy should be well weathered. Wash and soak the carcass is not necessary.Now we throw the sawdust into a colander to remove excess water. The pressed chips are laid on the foil with a layer of 1.5 cm. Then, a wood tray is installed on the wood to collect fat, if it is provided for in a smokehouse.Install the grill of the first floor and place fish on it, then place the carcasses on the second tier. Smokehouse is closed airtight lid and set on fire. Some smokehouses have a water lock. Such a device allows you to cook fish in flat conditions. At the expense of a special groove with water, smoke is deliberately fed into a special hole equipped with a flexible hose.The first 10 minutes of heat can be quite strong, as soon as the first smoke appears, the coals under the bottom need to be slightly opened. An indicator of the correct temperature will be a moderate intensity of smoke. The whole smoking process usually takes 40 minutes. It makes no sense to keep fish on fire longer.
Preparing fishPreparing fish for the process of smoking is that it needs to be cleaned and salted.If the carcass is too large, then you can cut off the head and tail from it. Otherwise, if the size of the smokehouse allows, then the fish is laid in the tank entirely. All that needs to be done with the carcass is to free it from the entrails. Fins and scales should be left in place. After cleaning, the fish must be washed with cold water and dried with a paper napkin.
Smokehouse preparationIn order to get moderate smoke, smoke chips should be soaked in water for 20-30 minutes. While the sawdust is swelling, you need to prepare a smokehouse. To do this, a sheet of foil is placed on the bottom of the main tank.This is done so that the wood does not burn to the bottom. It will also make it easier to clean the smokehouse.
Please listen to these tips1. If you overdo the fish in a smokehouse, then instead of a fragrant dish you can get a bitter product. After the smokehouse is removed from the fire, it must be opened for ventilation. 2.To reduce the smoke eze, river sand can be poured at the bottom of the smokehouse. This material will also be a good absorber of dripping fat. 3. To smoke you need to take only fresh fish. Frozen product has too loose flesh, which will not look aesthetically pleasing on the table. 4. The fish must be of the same type and the same size, otherwise the cooking time may be different. In addition, the product is salted unevenly. 5. The carcass must be freed from the entrails, as the giblets can give bitterness. You should also remove the gills. 6. Fish will turn out to be more fragrant if you use wood chips (apples, pears) for smoking.
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