Homemade smoking of fish can be cold orhot. The very process of smoking is accompanied by soaking the fish with smoke. Before you start smoking fish at home, first of all you need to understand the technology of the process, and only then make it yourself or purchase the necessary equipment.
Regardless of the method of smoking, it is desirablefish to treat (clean from the insides and cut the gills) and treat with salt. Salt treatment is an interesting process, as each person produces it according to his prescription. Some people kilogram of fish are salted with one tablespoon of salt, the other 10 tablespoons, however, each according to one's taste.
In order to understand the necessarythe amount of salt you need to experience, try and learn from your mistakes. However, no one forbids learning from other people's mistakes. A sign of salting is the accumulation of salt under the scales of smoked fish. In cases with oily fish, the sign of salting is the destruction of its tissue, as well as a rusty color.
Properly smoke fish at homehot method should be in special ovens, where the temperature is + 50 ° C, for 30 minutes. Signs of readiness of fish is its golden color, it becomes friable. Exceeding the temperature regime leads to the destruction of fish (from it flows fat). Bitter taste and viscosity means that you do not dig up or spoil the fish.
Cold smoking of fish at homeis produced for many hours, and even days. Here smoke is primarily important, high temperature is inappropriate. After the completion of the smoking process, the fish should be hung in the shade for a couple of days.
In both ways, smoking fish in domesticconditions should be carried out in accordance with the measures for disinfection of fish from various parasites. The traditional way of decontamination is keeping the fish in brine for several days.
To make fish smoking in domesticconditions, first of all an oven is needed. The design of the oven is quite simple: grilles are placed on top, on which the fish lay or hang. For fire, trees that are not tarry must be used. After heating the oven, it is necessary to arrange the fish on the grilles, extinguish the fire and close the chimney. To give the fish specific taste qualities on the coals, it is possible to add sawdust of alder, wormwood or other herbs. After that, the oven closes for the required time, and the fish is smoked until ready.
In our time, more popularPortable tin cans for smoking fish. Their design is very similar to the construction of stationary furnaces for smoking fish. They differ in that on the bottom are placed sawdust of different types of trees and with the help of a burner or a fire, sawdust begins to smolder. This is the beginning of the process of soaking the fish with smoke.
Smoking of fish at home hotcan lead to fish burning. Therefore, you should pay attention to the heating of the oven or tin box. It is also necessary to control the humidity of the chamber, if necessary open the lid of the oven.
The cold smoking process of fish is differentduration: before laying fish, sawdust is kindled and the stove is removed from the fire. After completely cooling down, the oven is put on fire again, but not for a long time, so that the fish can not bake. This process takes several days. With a cold smoking method, it is best that the smoke does not stay in the smoking chamber, but rather go out. It is also desirable that the chamber where the sawdust is burned is separate from the smoking chamber. However, in order to become a real master in smoking fish, you need sufficient experience.
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