Cold Smoking Fish

Description

Perfect for the table and with drinks. Of course, this process is not simple and requires your time and attention. However, the result you get will surely delight you and your loved ones! Fish, whether mackerel or another type, cold-smoked (and especially when homemade) is sure to be a hit at any festive table. Serve the appetizer at the table.

Instructions

1. 1

   Step 1

   Take partially thawed fish so it is easier to clean. Clean it, leaving the firm scales and scraping off the fine ones, and carefully gut it using the proper technique.

2. 2

   Step 2

   Next, the fish needs to be salted. To do this, prepare a brine: dissolve salt in water, place the mackerel in a plastic tray, and pour the brine over it, leaving at room temperature for 2–2.5 hours. Optionally, you can add various spices to the brine to taste.

3. 3

   Step 3

   Then remove the fish from the brine, rinse if necessary, cut large carcasses into small pieces, tie with twine, and hang in the air to dry the fish.

4. 4

   Step 4

   In an enclosed space (for example, in a shed or bathhouse), build a small fire. Wait until it begins to smolder, then hang the fish head-down from horizontally mounted crossbeams above. It is preferable to use branches from fruit trees, as well as rowan, alder, or juniper as fuel. Prepare enough fuel to maintain smoke for 8 hours—the first 8 hours must be uninterrupted! Tend the fire to prevent it from flaring up.

5. 5

   Step 5

   Smoke the fish at a temperature no higher than 25 degrees. Small fish (up to 0.5 kg) are smoked for 2 days, medium-sized ones for 4, and large ones for up to one week. After the process is complete, the fish must hang and dry out for a couple more days so they develop the desired color and flavor.