Cooking description:
To be honest, it always seemed to me that smoking is something beyond fantasy. However, now I can say that I am a fan of smoked fish and enjoy cooking it at home, or rather in the country.
Purpose: Outdoors
Main Ingredient: Fish and Seafood
Dish: Smoked dishes
Ingredients:
- Fish - 6 Pieces
- Salt - To taste
Servings: 12
How to cook "Smoked fish in nature"
1 Just want to draw your attention to the fact that the fish needs to be salted before smoking. If you have small fish, then you can salt it whole, but it is advisable to gut medium and large fish beforehand. Rub the fish (in this case mackerel) generously with salt on all sides and leave for 6 hours. 2 Then rinse the fish under running water and pat dry with a paper towel. With such a preparation, you can go to nature. 3 Even if you don't have a smokehouse, you can make a great smoked fish. To do this, dig a roughly half-meter hole in the ground (as wide as the grill grate). By the way, if you don't even have a lattice, then you can fold thin but strong sticks at a short distance. 4 Send sawdust or small twigs down (it is important that they are not resinous!) And set fire. At the same time, they should smoke, and not burn. 5 Put the fish on the wire rack, send it to the makeshift smokehouse. 6 Turn the fish constantly so that it smokes evenly. 7 Color is not the only sign of readiness. Inside, the fish should not bleed, and its meat should easily come off the bone. That's all, simple and incredibly delicious!