Hot smoked fish in a smokehouse

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make hot smoked fish in a smokehouse at home? Prepare all the necessary ingredients. Any fish can be used. I'll cook mackerel. It is very suitable for smoking.

2. STEP 2

   

   The first step is to prepare a marinade for the fish. To do this, pour water into a saucepan and put it on fire. Add the required amount of salt and a broken bay leaf to the water. Cut the garlic cloves into pieces and also add them to the pan. You can use black peppercorns as a spice. Bring everything to a boil and turn off the heat. Cool the marinade to room temperature.

3. STEP 3

   

   Prepare the fish. It must be cleaned of the insides and rinsed well under running water.

4. STEP 4

   

   Place the prepared fish in a spacious bowl and pour over the cooled marinade. It should completely cover the fish. To do this, place something heavy on the fish. Leave the fish in this form for 6-8 hours.

5. STEP 5

   

   After the specified time, drain all the water from the fish. Pierce the fish itself and string it on a rope.

6. STEP 6

   

   Hang the fish to dry for 18-24 hours. During this time, excess moisture will be removed from the fish and it will be ready for smoking.

7. STEP 7

   

   Before smoking, put a little dill inside the fish. If desired, you can add black currant leaves for flavor.

8. STEP 8

   

   Wrap each fish in a layer of gauze. This is necessary so that less smoke gets on the fish. Otherwise it may taste bitter. And the aroma of smoking itself will pass through the gauze. Place the wrapped fish on the grill and place it in the smokehouse. Sprinkle alder sawdust on the bottom of the smokehouse. Cook the fish in a covered smoker for 25 minutes. Then remove the smokehouse from the heat and, without opening, leave for another 10 minutes.

9. STEP 9

   

   Then remove the fish from the smokehouse, cool slightly and remove the gauze from it.

10. STEP 10

    

    Smoked fish is very tasty both hot and cold. Boil potatoes and chop fresh vegetables with it. Bon appetit!

Comments on the recipe

Nata

27.11.2023

4.9

Mackerel is truly the best option for smoking. True, I cook simpler, without adding water and so many spices. It turns out delicious too!

Corason

27.11.2023

4.9

We bought a smokehouse for hot smoking a few years ago, it was inexpensive and practical. They prepared various meats, fish and even eggs. Hot smoked fish in a smokehouse at home is always very tasty and aromatic. Yes, it will take a lot of time, but smoked fish is very, very tasty. It's worth the trouble! I cooked fish according to this recipe, but I used butter fish. It is similar to mackerel, also fatty and oily. I prepared the marinade with spices according to the list. I cleaned the butterfish and put it in the cooled marinade overnight. Then the husband took care of the process. He dried the fish, placed it on the smokehouse grate and smoked it with hot smoke for half an hour. After hot smoking, put the smoked fish in the refrigerator, tightly closed, overnight. In the morning, the butterfish cut perfectly into pieces. Our hot smoked fish was not very browned, but it smelled good of smoke. My husband took fruit trees for flavor. We ate hot smoked fish in a smokehouse at home without a side dish. It is better to eat fish chilled. Unrealistically tasty, appetizing and aromatic. The fish turned out to be meaty, tender, smoked and mega tasty! This is a wonderful recipe!!!