How to smoke fish at home
Cold smoked fish can be very useful for health, as it reduces the amount of cholesterol in the blood. It can be eaten as a separate dish, and as part of soups, salads, sandwiches. You can easily prepare a tasty and healthy smoked fish at home.
You will need:
a fish; salt; sugar; onion peel; spice; "liquid smoke; vegetable oil.
Instruction how to smoke fish at home
For smoking in the home is better to choose a fish oil-rich, such as mackerel or herring. Since shoplifting fish, as a rule, very frozen, leave it at room temperature for thawing. Once it is thawed, thoroughly clean it. If the fish is large, then it must be smoked to be beheaded and split, clean all the inside. Then thoroughly rinse it several times inside and out with cold water.
Once you have prepared the fish, start to cook the brine. To do this, pour in a pan of warm water, to add salt, sugar, peel of the onion and spices to taste. All mix thoroughly and put on high heat. The more you take the brine onion skin, the better. When the brine boil, let it boil for another ten or fifteen minutes, and then chill thoroughly. Then add to it a little "liquid smoke", which can be purchased in almost any major grocery store.
Prepared in advance gently lower the fish in the brine, cover with some oppression to the brine completely covers it. Then the pan with the fish put on three or four days in the refrigerator. During this time, it is well promarinuetsya and impregnated with liquid smoke, acquiring the very smoky aroma and flavor.
When the fish is marinated specified time, remove it from the brine and pat dry using paper towels or napkins, and hang the tail at room temperature for about twelve hours. Under the fish need to substitute some capacity, since it will drain fat.
Cooked fish, remove, grease with vegetable oil and wrap in plastic wrap or place in a plastic bag. Thus, you will be able to for a long time, store it in your fridge. You have a great smoked fish, which will just melt in the mouth and cause delight your guests.