Cold smoked fish
8 servings
180 minutes
Cold smoked fish is one of the most exquisite and flavorful methods of preparing fish. In Russian cuisine, this method has been used for centuries, preserving the freshness of the product and imparting a rich aroma of wood smoke. Initially, smoking was used as a method of preservation but over time it evolved into a culinary art. The fish acquires a tender texture, slightly salty taste, and a bright, rich smoky scent. This delicacy is suitable for both festive tables and everyday consumption. Cold smoking retains all the beneficial properties of fish, making it not only tasty but also healthy. It can be enjoyed as an independent snack complemented with a slice of fresh bread and herbs or used in various dishes like salads and appetizers.
1
Product selection. Don't overlook this point — no smoking can save initially bad meat. Therefore, try to buy meat only from trusted stores and markets where the meat is checked before being put up for sale. Don't trust backyard sellers; no one can guarantee the quality of their meat. When choosing meat, look at its color: it should be even, without bruises, marks, or spots. And remember: good meat should smell like meat; any foreign odors indicate its lack of freshness.
2
When choosing fish, use the same principles, but also consider the taste qualities of a specific fish species. If you dislike the fish's aftertaste, know that some flavors will be noticeable even after smoking, so plan in advance how to mask that taste.
3
Preparing fish for salting. If the fish is large enough, remove the entrails and gills and rinse thoroughly. Small fish should be left as they are.
- Fish: 1 kg
4
Salting. Before using the 'Hobbi' smoke generator, the fish needs to be salted. Use coarse table salt in its pure form for this. If the fish has an unpleasant taste for you, you can use aromatic spices with pronounced flavors. For small fish, use dry salting in its own juice, while for large fish, it's better to salt first dry and then wet.
- Salt: to taste
5
Rest. Leave the fish for a while to stop dripping moisture.
6
Directly, smoking. We have reached the most interesting part. You need to find a container to hang the fish. It is recommended to hang small fish by the tail, either on a hook or tied with string, to make it look appealing. You can hang larger fish as you wish — nothing will leak from it, so it can be hung by the head.
7
After preparing the container, take the 'Hobbi' smoke generator, attach it to your container, fill it with wood chips and light it. The fish will be smoked for 8-10 hours, preferably continuously.