How to smoke fish in a hot smoker

Which fish is better to choose for smoking?

It is not difficult to choose fish for cold and hot smoking.

A few important rules will help here:

The ideal option is freshly caught prey.
Frozen products are not suitable for smoking.
Specimens of equal weight and size are smoked.
If the scales are not too dense, the appearance of the finished product will deteriorate and the taste will deteriorate.

Fishermen advise using red fish or asp. In any case, it all depends on personal taste preferences. White fish, sockeye salmon, horse mackerel, and mullet are not suitable for processing.

During the smoking process, it is important to follow safety rules. Therefore, it is recommended to cook in dry weather without wind. Most men know how to smoke fish properly. However, this procedure can be done by any woman.

Which fish to choose for smoking?

Before you start choosing a fish product for smoking, you should decide which method will be used for processing - cold or hot.

Hot smoking will be to your liking:

herring;
eel;
mackerel;
bream;
cod;
sturgeon;
burbot;
beluga;
zander;
herring;
asp;
sea and river perch;
ide;
red mullet

You can cold smoke:

whitefish;
mullet;
beluga;
chum salmon;
sturgeon;
cod;
omul;
sockeye salmon;
pike;
all cyprinids - carp, crucian carp, roach, ram, roach;
perch;
pike perch;
burbot;
mackerel;
soma;
salmon;
pollock;
trout;
pink salmon;
salmon

Let's celebrate! As can be seen from the description, there are a lot of types of fish for smoking by any method, therefore, you can please absolutely any gourmet.

Preparing fish for smoking

Regardless of the method chosen, the fish must be prepared. The best option for smoking is freshly caught fish. If the fish has been stored in the refrigerator (freezer) for some time without processing, the meat may become saturated with toxic substances.

The fish carcass must be cut up in advance. If there is no need to smoke the entire product, then some part can be frozen, but be sure to cut it up and gut it.

If you need to smoke a pre-frozen product, then you need to defrost the fish only naturally.

Before cooking the fish:

sorted by size;
cleaned and gutted;
salted out.

These are the main stages of preparing any type and size of fish.

Any type of fish is sprinkled with coarse salt (you can even use sea salt) and placed under pressure, followed by storage in a cool, dry place. Large fish are salted for at least two weeks, and small fish - about eight hours.

After the fish is salted, the liquid formed during the salting process (brine) is drained, the salted fish carcasses are washed in cold water and only then soaked in clean water for two hours. After soaking, the fish should be dried in the wind.

Many smokers additionally marinate the fish and believe that this marinade can give the fish a wonderful rich taste.

To prepare the marinade you will need:

water - one liter;
salt - five tablespoons;
garlic - three chopped cloves;
cilantro, thyme, ginger - half a teaspoon each.

Note! All ingredients are mixed and boiled over a fire for at least half an hour. After the marinade has cooled, you can marinate fish carcasses in it.

How long does it take to smoke fish?

With the hot processing method, the average procedure time for small fish is no more than half an hour; larger fish need a little more time - about three hours.

When choosing the cold processing method, small fish will be processed within 24 hours, larger fish will take up to four days.

But to a greater extent, the following factors influence the time of heat treatment with smoke:

type of fish;
carcass size;
fat content of meat;
the size of the smokehouse itself.

How to choose wood for smoking?

For smoking, only dry wood is used in the form of sawdust or wood chips of certain wood species. When burned, wet wood chips will release carcinogenic resin and tar, which will settle on the smoking fish.

When choosing wood chips, it does not matter whether it is hot or cold smoking. The best materials for smoking will be wood chips:

The best materials for smoking will be wood chips:

apple;
pear;
cherry;
apricot;
nutty;
alder;
willow;
beech;
rowan;
poplar.

Note! The best way is to mix alder chips and sawdust from fruit trees. This will give the finished product a unique shade of gold and add some winey, spicy notes to the taste.

How to smoke fish in a hot smoker

Typically, fish is cooked in a smokehouse, which is a metal box with a lid and grate. It can be bought at a specialized store, but many men prefer to make the device themselves. To do this, take a vessel with a lid, grid and tray.

For cold smoking, choose thin branches, sawdust and wood chips that can smolder for a long time, creating the required temperature. It is best to use 2-3 types of wood. You should not use pine needles, which impart an unpleasant bitterness to the product. Firewood should not be covered with mold or mildew.

Alder is the best wood for smoking. This could be shavings or sliver. It is permissible to add fresh twigs and leaves.

Other trees are also suitable:

ash;
oak;
Apple tree;
pear;
juniper;
raspberries.

Sawdust from plums and apricots is not recommended. Using different woods, you can adjust the taste of the finished product.

Let's try to cook smoked mackerel.

To do this you will need the following ingredients:

3-4 mackerel carcasses;
salt;
ground black pepper.

Preparation:

The fish is prepared before smoking. It is washed, gutted, peppered and salted. There is no need to remove the scales. It is recommended to salt the product 2-3 hours before smoking. You can marinate it in salted brine with pepper and spices.
Fish weighing less than 500 g do not need to be gutted, but larger specimens must be cut. Specimens that are too large are cut into pieces.
Slightly damp sawdust is poured inside the smokehouse in a layer of 2-3 cm. Dry wood chips can ignite.
The mackerel is placed on the grill so that the carcasses do not touch each other. Lay it in one layer.
Close the lid and place the device over medium heat or grill.
After 15 minutes, lift the shutter to release the smoke. Although some fishermen do not adhere to this rule and prefer not to open the lid during the entire cooking process.
Lower the shutter again and smoke for 30 minutes. Cooking time depends on the size of the carcass.
Open the smokehouse after it has cooled completely. If the fish is dark golden and has a red tint, it is ready.

Pike, eel, trout and grayling have a pronounced aroma and taste. It is recommended to preserve them during the smoking process. Other fish can be marinated in brine with various spices, and it is recommended to add garlic arrows and green onions to the carcass.

At what temperature should you smoke hot smoked fish?

To check the temperature inside the smokehouse, you need to drop water on the lid of the device. If the liquid evaporates without hissing, then the fish is smoked correctly and will not be cooked. With this test you can adjust the temperature by increasing or decreasing the heat.

What kind of fish can be hot smoked?

River and sea fish species are suitable for hot smoking:

herring;
cod;
mackerel;
sturgeon;
mullet;
beluga;
herring;
sea bass.

If it is not possible to get fresh fish, you can use frozen. It must be defrosted naturally.

Proper hot smoking of fish

Smoking is a heat treatment option for fresh fish, based on the use of smoke, which is obtained as a result of a long process of smoldering sawdust. After such processing - and the time for hot smoking of fish is from half an hour to an hour and a half, depending on the size of the carcass - it acquires a delicate taste and a unique aroma. The fish turns into a real delicacy.

In the process of preparing hot smoked fish at home, it does not oxidize, and its fillet turns out to be very juicy. It should be borne in mind that fish prepared by hot smoking spoils quite quickly, so it should be consumed as quickly as possible.

Cooking hot smoked fish can be divided into two stages:

Drying.
This process takes place with fairly intense smoke and is aimed at evaporating excess moisture from the fish. It takes from fifteen to twenty-five minutes.
Smoking.
At this stage, the temperature should be between eighty and ninety degrees, and this must be closely monitored during the cooking process. Otherwise, the fish will simply be cooked.

Cold smoking technology

The following types of fish are suitable for cold smoking:

chum salmon;
red salmon;
cod;
omul;
sturgeon;
mullet;
beluga;
whitefish.

To cold smoke fish you will need the following ingredients:

5 kg chum salmon;
1.3 kg salt;
spices.

Step by step recipe:

Prepared carcasses are washed and marinated in salt and spices for 12 hours at room temperature.
After salting, each fish is cut lengthwise along the ridge and dried a little.
The fish is hung in a smoking cabinet.
Sawdust is poured into the firebox of the device. The smoking process will take from 2 to 4 days.
During this time, it is necessary to maintain the desired temperature using smoldering sawdust.

If the product is dried outdoors, it is necessary to protect it from insects with gauze.

Smoking fish in a smokehouse

In the process of smoking fish in a hot smoked smokehouse, the following stages are distinguished:

Drying - after lighting the fire and placing the meat on a baking sheet or wire rack, open the smokehouse lid so that the temperature gradually rises to 80 degrees. If you choose a lower temperature, you will get an overcooked product. For the drying method, the material is left for half an hour until the surface is dry. You should not put a lot of firewood at this stage to prevent fat loss.
Baking - at this stage the fish is cooked in its own juice. It involves raising the temperature to 110 degrees, the time passes quickly - from 30 minutes to an hour. Here the meat easily falls off the bones.
Smoking lasts about 40 minutes and includes constant checking of readiness. Small fish are considered ready when the flesh at the base of the dorsal fin turns white. A large one can be eaten when pieces of pulp, extracted from the back along the ridge, acquire a white color and soft consistency. The scales turn golden brown. At this stage, the carcass is maximally saturated with smoke substances.

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How to smoke fish with liquid smoke

The liquid smoke smoking method involves the following manipulations:

Wood is burned in the stove.
The resulting smoke is passed through water.
The aromatic liquid is purified from harmful substances.
The fish is cut into pieces and salted in water with liquid smoke.
After 3-4 hours, the product is fried over a regular fire using a grate.

Let's try to cook mackerel at home using liquid smoke.

To do this you will need the following ingredients:

2 fresh fish;
100 ml liquid smoke;
2-3 handfuls of onion peels;
2 bay leaves;
sugar, salt.

Preparation progress:

The onion peels are washed and filled with water.
Add salt and sugar to taste.
Place on the fire until it boils.
The composition is boiled for 20 minutes.
Then it is filtered, liquid smoke and laurel leaves are added.
Leave the mixture with the lid closed for 30 minutes.
The mackerel is thawed, the head is cut off and the entrails are removed. Wash with water.
When the broth is infused, take out the bay leaf and place the prepared mackerel in a container.
The fish should stand in this marinade for 2-4 days. It is placed in the refrigerator and periodically turned over to distribute it evenly. You need to put pressure on top.
After the time has passed, the fish is taken out and hung for a day, placing a baking tray under it to catch the dripping fat.
The mackerel is then wrapped in cling film and stored in the refrigerator.

Today, many housewives prefer to use purchased liquid smoke. However, you can prepare it at home yourself. To do this, mix rice, sugar, green and black tea. Wrap them in 2 layers of foil. When frying or stewing, place foil with ingredients under the dish. The resulting thick smoke will smoke the product, leaving it with its aroma and taste.

Speaking about the dangers of liquid smoke, it is worth noting that harmful substances are present in it in small quantities. It is considered healthier than natural smoke. Although in some countries its use is prohibited.

Storage of smoked product

Cold smoked fish is stored on the bottom shelf of the refrigerator for no more than 7 days, wrapped in foil or a plastic bag. The shelf life of a hot smoked product is 2-3 days. It should be kept in the refrigerator at a temperature of about 0 degrees. Fish should not be frozen.

It is unacceptable to leave a smoked product in the heat; it will quickly deteriorate and acquire an unpleasant taste. Fish smoked with liquid nitrogen is wrapped in cling film and stored in the refrigerator for about a week.

The humidity level should be approximately 90 percent, otherwise the fish will dry out and lose its quality. It is necessary to periodically open the refrigerator compartment to change the air. Before storing the product, it is recommended to defrost and wash the shelves.

If there is no refrigerator, it is recommended to place the fish in fabric bags and store them in the attic, in small boxes with sawdust. The main thing is to keep insects away from it and protect it from foreign odors. During smoking, it is recommended to place juniper branches on the bottom of the smokehouse. They will increase the shelf life of the product.

Advantages and disadvantages of smoked fish

Why smoke the product, because there are enough other ways to prepare it - much simpler ones? It all depends on your goals. To answer the question, you should first understand all the pros and cons of smoking. And determine the most appropriate method for yourself.

Beautiful and appetizing, this dish will become a favorite attribute of the holiday table.

Advantages

Exquisite taste characteristics. The aroma of smoked meats evokes a feeling of being in the open air, inspiring a certain sociability - another of the shades of gastronomy.
Unlike stewing and boiling, smoked fish retains the high density of meat and its structure. If the fish is smoked whole, then the shape of the carcass remains unchanged. And this is an additional plus to the table setting options.

This processing method, such as smoking, has taken root due to the specific aroma that the fish acquires.

Flaws

Interest in smoked fish should not worsen either the diet or the health of consumers. Some types of fish have a high calorie content, and when smoked it increases. If among your family members there are people with metabolic disorders, treat the issue with special attention.

What kind of fish can you smoke?

Almost all types of fish are suitable for smoking. You just need to take a few points into account:

size of the carcass (pieces);
the density of the meat, its structure (thick ones are best smoked in cold and smokeless ways; loose fish is cooked on hot smoke and served immediately);
What matters is whether the fish is smoked for future use or for immediate consumption.

Some types of fish are most successfully smoked by any method, others - only by one of the existing ones. To date, certain recommendations have emerged from experienced chefs:

All three methods are appropriate if you smoke herring, cod, herring, beluga, sea bass, mackerel, stellate sturgeon, mackerel, cod, beluga, sturgeon, pink salmon.
For the cold method, chum salmon, salmon, omul, sockeye salmon, mullet, shemaya, notenia, and vimba are preferred.
With hot smoking, pike perch, flounder, pollock, bream, stellate sturgeon, pollock, whitefish, hake, pike perch, red mullet, sterlet, sturgeon, char, pink salmon, and asp are excellent.

The same fish has different densities depending on the age of the individual, its habitat conditions and prey. There are no strict regulations. The cook decides how to smoke it. Consider the wishes of your household and guests.

How to smoke fish in a cold smoker

Cold smoking at home takes a long time, but is not difficult. The process includes:

Proper placement of fish carcasses in the smokehouse so that smoke freely envelops them from all ends.
Lighting a fire or wood chips (depending on the type of home smokehouse) and setting a stable smoke temperature of 25-30ºC.
Supports continuous supply of smoke to the smokehouse for the first 12 hours. Then we continue to smoke at intervals.

Smoking this way, even taking into account the duration of the process, can easily be done by one person.

Types of processing

The choice of smoking method is closely related to such basic criteria as:

what are the characteristics of fish meat of a particular breed, the degree of fat content and the density of the structure;
expected taste characteristics and sensations;
simplicity/complexity of technology, cooking time;
degree of preservation of smoked fish.

Hot smoking

A quick and healthy way to smoke is hot. Bacteria and germs are destroyed at high temperatures

Technologically, this method can rightly be called the simplest:

The most primitively constructed fire pit, firewood and shavings are enough;
it takes a minimum of time to prepare raw materials and obtain a ready-to-use product;
heat treatment destroys possible parasites to a high percentage;
There is no need to dry the smoked fish additionally; it is consumed immediately, or in the next two days, for a maximum of a week (taking into account proper storage in the refrigerator, the optimal temperature is not higher than +5 °C).

Smokehouse equipment at home

You can smoke fish in independently organized structures, but a special device sold in stores will make the process easier.

The principle of setting up a place for hot smoking fish:

main chamber (metal cabinet, trimmed barrel or specially welded box made of iron sheet);
Inside the chamber there are hooks and/or horizontal grids for raw products. Small fish are laid out on racks. Large ones are laid in halves or pieces on the same grids, and sometimes they are also hung up. The medium one is best smoked in a suspended state, since the smoke envelops the carcasses from all sides quite evenly;
there is a tray at the bottom where the fat drains;
sawdust or shavings are placed below the pallet;
A fire is lit under the chamber, which heats the chamber. As a result, sawdust or shavings begin to smolder and emit smoking smoke.

The taste, color and consistency of the finished product depends on the organization of the smoking area

The complexity of the designs depends on the volumes of fish that are planned to be smoked and what are the requirements for the cook’s comfort. Craftsmen create unique products based on personal drawings. With many auxiliary shelves, holders, lids, latches, hooks. Factory-made smokehouses deserve attention - of any size, in a wide price range.

Choosing wood chips

Chips from different types of trees create shades of flavor in smoked fish

The source of hot smoke is wood material - sawdust, shavings, and ideally wood chips. Different types of wood are used. They all give different flavors. Here are some examples.

Fruit trees create a spicy, sweetish flavor (cherry, pear, apple, plum).
Maple and walnut chips, when mixed, enhance the spiciness of the aroma.
Oak adds a touch of slight bitterness. Not for everyone. Such wood chips should not become the main source of smoke, but are good as an additive.
Alder and rowan in the set is a solution; it is recommended to start with it if taste requirements have not yet been formed and at first you would not want something exotic.
Residents of the southern regions of the country are familiar with eucalyptus fragrance. Fortunately, these trees grow there and are available to everyone at any time.
The most delicate tenderness is provided by the branches of berry bushes. Raspberries, blackberries, black currants. They are added to the main fuel in the form of dried branches.

Please note that old rotten wood is not suitable. It will not produce quality smoke. Enlist the support of reputable online stores that sell ready-made smoky material at reasonable prices. To make wood chips yourself, wooden logs are thoroughly dried and then crushed.

Cutting

Preliminary preparation of the product involves removing the entrails if the fish is smoked without them. Should I trim the fins, head, tail? At the chef's discretion. When smoking vertically, hang it upside down. This means that this part of the carcass cannot be removed.

If you cut the fish into pieces, its structure will be preserved during smoking.

Try to carefully cut the abdomen from the keel to the neck, through which the intestines can be removed in one movement. Do not allow fish bile to spread over the meat. It will not be possible to remove the bitter, repulsive taste later. Small fish are not gutted at all. The scales of the finished fish can be easily removed along with the skin, but the smoked meat inside will retain maximum juices.

Pickling

Salted in different ways. One of them is dry. Fish carcasses, prepared in advance and sorted by size, are poured in. The duration of salting is important. Recommendations for beginners:

leave coarse salt on medium carcasses for 10 or even 12 hours;
fine salt is enough for 7–8 hours to soak the fish flesh;
The ability to adjust the timing of salting comes with time, as experience is gained.

They are salted in a continuous layer; the fish will not take the excess salt.

Don’t be afraid to over-salt the product - before smoking, all you have to do is shake off the excess salt

The bag salting method is intended for large fish, provided that the spine and head are removed. The carcasses are spread out and placed in clean woven plastic bags in layers. Flesh side down. The layers alternate: fish - salt, fish - salt. Fish with very tender meat is covered with fragile paper on top of the next layer of fish. As the bag fills, shake it to compact the layers. A bag filled to the brim is dropped into cool sand for a day (it takes 12 hours for the small fish to be salted).

The oppressive method is suitable for fish species with a large, fleshy head (catfish, chub, pike perch, pike, carp, ide). Gutted carcasses are cut lengthwise and salt is poured into these grooves. Cover the top with cloth or film, and apply oppression. After a few hours, the resulting juice is drained; it is also called “tuzluk”. The fish is washed and the water is allowed to drain.

Flushing

Before smoking, avoid rinsing the fish so that excess moisture does not spoil the taste of the final product.

The ideal option is to do without water. Washing fish can worsen the further smoking process and negatively affect the result of all your work. If you do have to rinse, be sure to wait until the moisture completely drains from the fish before you start smoking.

Cooking in a hot smoker

Appetizing aromas spread throughout the garden will attract the attention of even the neighbors

temperature range from 45–60 to 125–140 °C;
in some cases it is appropriate to increase the degree to 150 (for example, if you want to cook the fish faster or its meat is watery, or it is cut into large pieces);
smoking duration from 35–40 minutes to 2–2.5 hours;
readiness will be indicated by a change in color and the absence of juice coming out when pressing on the pulp.

Notice the color change. The meat of both white and red fish will lighten, and a golden crust will form on the sides of the carcass or steaks. These are sure signs that the fish is ready to eat.

Hot Processing Safety

Carefully monitor the smoking process so that the flames do not char the fish

The safety of hot smoking is as follows:

avoid charring of raw materials due to inattention and lack of readiness control;
prevent an open flame from escaping from under the chamber around the smokehouse (especially if smoking occurs in dry weather in a summer cottage or in the forest);
do not get burned by fire when lighting a fire under the smoking chamber.

Be careful when handling flammable liquids, which will accelerate the formation of a strong fire to smoke the wood chips. Keep flammable materials out of reach of children. Do not use questionable products purchased at markets.

Cold smoking

The cold smoking process is long, but the result is worth it

During cold smoking, the fish is exposed to cooled smoke. There is no intensive heat treatment. The smoke cools down to

30 °C while moving from the fire source to the product. The finished fish acquires spicy notes of taste and aroma. The meat thickens, dries out and loses almost all its fat, joining the bones even more tightly.

Preparation

Here is one of the stages of cold smoking of fish

The final result depends on the quality of fish preparation. Before smoking, the raw materials are carefully inspected for integrity. Fish that has been repeatedly frozen and thawed is not suitable. The fresher the catch, the better.

Sort the carcasses. Cook small and large fish separately.
It is recommended to gut and wash the large ones; the small ones can be smoked whole.
Sometimes fish is smoked on grates. Trim the head, tail and fins - the drying process of the product will speed up and the fish will be better preserved.
Be sure to wash the gills.
Let the water drain.
Rub all carcasses with coarse salt, including the gills. Leave it in a basin or bucket for a day.
Next, immerse the fish in a salt solution for 4–5 days. It is prepared at the rate of 1/2 pack of salt per 2 liters of water.
Salting will take from two days to one and a half to two weeks (depending on the size of the individuals).

Cold smoking process

Before you start cold smoking, you need to prepare your workplace

The principle of a “cold” smokehouse:

firebox with wood;
an outlet where smoke from smoldering wood chips enters;
smoke from the combustion of wood escapes through a separate pipe (wood is burned in a closed firebox) or is ventilated randomly into the surrounding atmosphere (firewood is ignited under a firebox with smoldering wood chips);
a smoking chamber located at a distance, where the raw materials are placed - suspended, placed on horizontal grates, or both options are used simultaneously;
as in the case of hot smoking, trays are placed under the products to collect fat and juice.

Smoking lasts from 3–5 days to a month. There are cases where fish is smoked even longer. At home, this option is not popular. Mandatory requirement: the smoking chamber must be located higher than the source of smoke. If this rule is ignored, the smoke will not move along the outlet and will not reach the smoking chamber with fish products.

Method without a smokehouse

The list of ingredients for “pseudo-smoking” is small

You can smoke fish quickly and easily using a special liquid. It is sold in regular supermarkets. Dilute it according to the attached instructions. Pour brine over the prepared meat and leave for 2–3 to 9–12 hours. This completes the basic version - the fish products have acquired the expected aroma and smoky taste.

Additional culinary delights:

soaked fish is kept for half an hour on a home electric grill;
the smoking liquid is replaced with soy sauce, soaked in strong tea leaves or onion peels, and then brought to readiness using an electric grill;
Place dry wood chips or shavings on the bottom of a cast-iron frying pan, 1 layer of foil on top, place salted fish on it, cover with a lid and turn on high heat for half an hour.

As a result of such actions, fish is obtained a la smoked, but actually processed without a smokehouse.

How to smoke hot?

Now let's look step by step at how to smoke hot smoked fish.

What kind of fish is best to smoke?

A novice smoker is primarily interested in what kind of fish is suitable. It can be anything, sea or river. The main thing is that it is fresh. Of course, defrosted fish are also smoked if they are frozen fresh. Most often in practice, fish of carp species (asp, bream, sabrefish), sturgeon (sterlet, sturgeon), as well as catfish, eels, smelt and cod are smoked.

The size of the carcass is not particularly important. Preference can be given to fatter individuals. It is better if in one batch there are fish of the same species, approximately the same size. Then all this fish will be salted and then smoked evenly.

Small fish weighing up to 400 g, as a rule, are not gutted: they are salted and smoked whole carcasses. Medium-sized fish up to 3 kg are most often gutted, leaving the scales and head.

Large specimens are gutted and then stripped, always cutting off the head. They can be halved along the back or smoked in pieces cut crosswise.

Pickling

This is an extremely important stage, because the final taste of the fish depends on the degree of salting.

Fish or fillet pieces prepared for smoking are salted in brine (high concentration brine) or dry.

Small individuals are “put on” twine through the eye sockets. Large ones are tied in pairs by their tails. Large pieces of fillet are simply tied with twine.

When dry salting, the fish is placed in layers in some container, sprinkling salt on each layer. Particularly large fish are simply rubbed with salt, then wrapped in parchment.

When wet salting, the fish are immersed in brine. With this method, the salting time is greatly reduced (up to two hours).

The salting stage for hot smoked fish lasts from three hours for small fish, up to 12 hours for large ones.

Drying

After salting, the fish must be dried to ensure even saltiness. The fish need to be tied with twine and hung so that the brine drains. To protect against insects, you can make a gauze canopy by folding the fabric several times, then moisten it with vinegar.

You need to dry the fish for about an hour, then wipe the fish with a rag

Before smoking begins, all prepared carcasses must be carefully tied with twine for easy hanging in the smokehouse. This will also prevent the fish from falling apart during cooking.

Cooking in a barrel smoker

At the bottom of the barrel you need to place pre-prepared wood chips with sawdust of suitable wood species. Layer thickness is 2 cm. Be sure to prepare several juniper branches for flavoring.

One or two grates and a lid must be adjusted to the size of the barrel in advance. Install the gratings at a suitable height, one above the other. It is better to lay the fish in one layer; the carcasses should not touch each other. It is better to place large fish on the lower grid, closer to the bottom, and small ones - at the top. There is no need to remove the twine straps from the fish: the smoked fish will simply fall apart.

Then it’s time to make a fire. Let it be small, but give a uniform, long-lasting heat. After this, the smokehouse must be closed with a lid. The first stage of cooking fish in a smokehouse is about a quarter of the time, this is the drying stage. The smoke temperature is approximately 80 degrees Celsius. Smoking itself will begin when the smoke temperature in the barrel reaches 100 degrees.

By splashing water on the lid of the barrel, you can determine in general terms the “conditions” inside the smokehouse. Evaporating rather than boiling water is a sure sign that smoking is going well.

It is better not to open the lid itself during the process so that the penetrated air does not ignite the chips.

Secrets of delicious smoking

Experiment, complement existing recipes to get a tasty, aromatic and nutritious dish

Spices. Black and allspice, cloves, cardamom, fennel seeds, mint and peppermint, bay leaf, cumin, coriander. All these flavors are either added to the brine or placed on top of the wood chips.
Do not add too much sawdust or wood chips. 2-3 handfuls per bookmark is enough.
Add 1 tbsp to the wood chips. l. granulated sugar. The smoke will be sticky and viscous and will be better absorbed into the meat flesh.
Each preparation is exclusive. At home there are no special timers, everything is done by eye, approximately. Therefore, check the readiness of the fish every half hour.

Video: how to smoke fish at home

Hot way

So, several excellent specimens of bream, greenling or mackerel are fully prepared. What to do next and how long to smoke the fish?

First you need to carefully place the fish on a grate coated with vegetable oil. Ideally, they should not touch each other or the walls of the smokehouse. Always apply only one layer. This is necessary for free access of smoke from all sides. After this, the device must be tightly closed and placed on the grill, stove or fire.

After starting the fire, you should carefully observe the appearance of the first indicator - white smoke of good intensity. Its presence indicates that the process has begun.

How long does it take to smoke fish in a smokehouse?

10 minutes after white smoke appears and the device warms up, you can reduce the fire and remove the wood. Continue smoking only with coals. Under such conditions, continue the process for another 40-60 minutes, based on the initial volume of raw materials added. It is not necessary to delay smoking longer than an hour. One load of fish in a small smokehouse will inevitably be produced during this time.

Next, you need to remove the device from the heat and do not touch it until it cools completely.

Once the smokehouse has cooled down and no traces of smoke can be detected, it can be opened to remove the grate containing the finished product.

How is fish done?

On average, smoking 2 kg of fish takes about 25-30 minutes. Finished carcasses have a dark golden (tea) color. If the fish are just beginning to turn golden, it means they are still raw.

How long does smoked fish last?

Hot-smoked fish cannot be stored for a long time. The maximum period is three days in the refrigerator. But, as practice shows, storage for such a delicacy is not necessary: the incredibly aromatic and tasty fish is usually eaten right away.

If, however, a batch of excellent fish delicacy cannot be eaten in one sitting, then it can be used for all sorts of recipes.

The following smoked fish dishes are popular: a variety of open and closed pies, salads, delicious rolls, interesting sea pizza, various casseroles with potatoes, turnips and zucchini.