Tips: how to smoke fish in a smokehouse

Smoked products are always welcome on a festive and casual table. With the help of smoking it is possible to store the beneficial substances of the product, giving it a rich taste. But only the products from the store do not always please the level of quality. It is much better to smoke fish in a smokehouse at home. For this, there are many special recipes.

How to smoke a fish in a smokehouse

The first condition of a qualitative result is a good smokehouse. Suitable stainless options are designed for work on wood or charcoal. In such a smokehouse you can cook not only fish, but meat or chicken. So, how to smoke a fish in a smokehouse? Choose a fish for smoking. Good for both trout and sea bass. Before cooking, clean the fish from the entrails, cutting it from the gills to the tail. After cleaning, it should be thoroughly rinsed and slightly held in salted water to get rid of unpleasant odors. Sixty minutes before smoked fish should be placed in a brine, which consists of two glasses of water, two tablespoons of salt and any fish seasoning to taste. For example, gourmets can use wine, pepper or even soy sauce. After an hour, take out the fish and dry it on a paper towel. For a smokehouse, use chips of oak, apple or alder and warm up the device to 65 degrees. Only after this, you can start smoking, laying the fish on the grate. This method, like smoky fish in a smokehouse, involves processing at a low temperature for half an hour, after which the temperature should rise to one hundred degrees. Fish of medium size will be ready in an hour. This method can smoke any type of fish. After the preparation it can be seasoned with garlic or lemon juice, however, the result will be fine and without any additions.

Important smoking rules

Before cooking, it is necessary to understand in detail how to smoke fish in a smokehouse. It is important to understand the whole process, and not just the knowledge of its stages. So, the smokehouse must be tightly closed. If there are air holes, the products will simply be cooked on the smoke. In addition, the size of the device affects how to smoke fish in a smokehouse. Its depth should allow the products to be located at a considerable distance from burning wood or coals. If the smokehouse has a small volume, the steam emitted by the fish will fill the entire smoker and the products are cooked. It is not difficult to observe such rules, it is enough just to prepare carefully. The result of such efforts will necessarily be justified, because home-smoking products favorably differ from store products and few people remain indifferent. In addition, they are much more useful for health, because they do not have any artificial preservatives, flavors or excessive amounts of salt and seasonings. Yes, and for the price of such a product will cost much less - store delicacies are always supplied with "biting" price tags, and for home cooking you need not so much. Those who are fond of fishing and fishing for themselves, and only need directly smokehouse and a little sawdust.