As Smoke Pink Salmon | Food




As smoke pink salmon

Pink salmon - a valuable food fish of the salmon family that lives in the waters of the Pacific Ocean. Smoked salmon - quite affordable food, is constantly present in the stores. But you can try to cook this dish to your taste at home.

As smoke pink salmon

You will need:

To roll of smoked salmon 1 salmon; 2 mackerel; 100 ml of "liquid smoke"; 1 tbsp. spoon of salt; 1 bunch of dill. For salmon smoked: 1.5 kg of salmon; salt; 1 tsp black pepper; 1 tsp Dried fennel; 1 tsp white pepper; 1 tsp Coriander 0.5 hours. l. Sahara. For salmon smoked: 1 kg of salmon; 4 tbsp. l. salt; 12 Art. l. "Liquid smoke." For sturgeon from salmon: 1 kg of salmon; 4 tbsp. l. salt; 1 tablespoon Sahara; 12 Art. l. "Liquid smoke."

Instruction how to smoke pink salmon

Step 1:

Roll of smoked pink salmon and mackerel gorbushiVymoyte. Cut pink salmon along the spine in half, remove the bones, without removing the peel. SPLIT mackerel fillets.

Step 2:

Add salt to the "liquid smoke" mix. Now spread pink salmon and mackerel mixture "liquid smoke" with salt. Place the mackerel on the pink.

Step 3:

Roll the fish rolls as closely as possible. Tie twine to not unfolded rolls. Cook in the oven for 3 hours on very low heat, pour 3-4 times "liquid smoke", if necessary. Remove from oven, cool, soak in a cool place another day.

Step 4:

Pink salmon hot kopcheniyaOchistite fish, wash and gut. Dry the paper towels. Resin in the mill black and white pepper, coriander Interpret in a mortar and slightly ignited it on a dry frying pan. Mix the salt, sugar and spices, rub a mixture of fish. Wrap in foil and soak in the cold for 15 hours.

Step 5:

In the smokehouse grill, place apple or raspberry leaves (to keep the fish stuck to the grill). Remove the foil with the fish, put on the grill. Copts 25-40 minutes.

Step 6:

Pink salmon kopcheniyaVypotroshite cold fish, remove the gills, release the blood. Prepare the brine: mix "liquid smoke" and salt dissolve in 1 liter of boiled water. Pour the brine fish, place in a cool place (temperature of about 4-6 ° C for 3-5 days), hang pink salmon in a well-ventilated area for 3 days at room temperature.

Step 7:

Balik from gorbushiOchistite, gut, wash the fish. Cut the belly of the fish, cut into long narrow strips, place in a glass bowl. Prepare the brine: Dissolve the salt in 1 liter of boiling water, add the "liquid smoke."

Step 8:

Pour pink salmon brine, soak in the refrigerator for 5 days. Remove from brine, hang in a well-ventilated, dry and protected from the sun room for 2-3 days.