Smoked Sprat at Home

Smoked sprat is a great find for those who love fish. Many will say that you should not mess around with such a trifle. Do not try to rush to conclusions, because the result will be amazing, impressive. It turns out a natural product with amazing taste. Yes, and at the price of a delicacy is available to everyone. And what a pleasure to observe how a golden fish gets from the smokehouse, exuding a divine smell. Convincing arguments are endless, so the following is a recipe for how to get smoked herring at home. See photos to help deal with the process of hot smoking.
Smoked herring at home

Product List

To prepare for smoking at home, you must purchase:
  • 1 kg of herring;
  • 2 tbsp. l. salt;
  • favorite spices.
  • Smoked herring at home

    How to cook smoked sprat: instruction and step-by-step photos

    First you have to do fish.It is unlikely that someone will go to catch. Hope for our fish shops. It is proposed to choose a cooled product, although it is not easy to purchase it. Frozen sprat is also suitable. However, it will have to naturally thaw naturally. Let a couple of hours stand in the air. If you want really fast, you can put it in the water, as in the photo.
    Smoked Baltic herring at home
    Carcases must be cleaned. Own laziness is always in harm, so do not harbor illusions that will come down with intestines. Still, it is much nicer to eat smoked herring when it is previously gutted. And the tails and fins are not cut off, so the integrity of the carcass is preserved.
    Smoked Baltic herring at home
    The fish must be thoroughly washed. The water gradually becomes lighter, and then becomes transparent. Baltic herring smoked at home
It's time to go to the saline. 1 kg of herring will require 1-2 tablespoons. l. salt. Immediately, spices are poured into a bowl. Then you should carefully roll the fish in a salt-pepper mass.According to the recipe, leave the fish to salt for about 2.5-3 hours.
Smoked herring at home
After the specified time, it is recommended to wash the sprat again. So remove excess salt. While the smokehouse is being prepared, the fish can be decomposed to dry.
Smoked herring at home
Many people suggest smoked herring at home in an oven or pan. It can and can, but it is much more practical to perform this procedure in a home smoker, which is installed in the country house or in the courtyard of a country house. Folding devices are convenient to use even on picnics. At the bottom of the box poured a layer of chips. In the specific case, an alder was used, although the mass obtained from any hardwood species is suitable.
Smoked herring at home
A prepared, slightly dried fish is laid out on the grate. Practically hot-smoked fat almost does not drip, but it is still better to place pallets under the grill or lay out a piece of foil. It remains to close the box tightly and toss firewood from below so that smoke is constantly generated. Hot smoking lasts about 40-50 minutes. Periodically, after half an hour of cooking, it is desirable to look at the color of the skin. If it turns golden, you can get a smoked delicacy.
Smoked herring at home
You can eat hot smoked herring immediately as soon as it is removed from the grill. However, on the second day, its taste becomes even more saturated, delicate. Try it, experiment! The recipe is simple, but the pleasure of the sea! Bon appetit!
Date: 08.10.2018, 21:27 / Views: 61364

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