Hot-Smoked Crucian Carp
Description
This appetizer is quick and easy to prepare. I offer you a completely simple but very classy option. Serve with greens and sauce.
Instructions
- 1
Step 1
1. Wash the fish thoroughly under running water. You can skip gutting it to save time. To prepare the brine, combine the salt and water and mix thoroughly until the salt dissolves completely. Using a syringe, inject the brine into the fish, distributing it evenly.
- 2
Step 2
2. While you prepare the smoker, the fish will dry out. If necessary, pat it dry with a paper towel.
- 3
Step 3
3. And then everything is very simple: carefully place the fish on the rack and cover with the lid.
- 4
Step 4
4. It is best to braise the crucian carp at medium heat so that it cooks through well. This will take about an hour and a half.
- 5
Step 5
5. At the end of the process, it’s best to carefully open the lid to release excess moisture and brush the fish with vegetable oil. Then it will take on an extraordinary color. For the last 15–20 minutes, increase the temperature for a more appetizing crust.