Carp in the Smokehouse
Description
At the mere mention of smoked carp, mouths start to water. Let's not put it off — let's get cooking. Gut the fish, rinse it, and rub it with salt and pepper. Let it marinate for a couple of hours. Pour alder wood chips into the smoker. Place the fish on the rack and smoke for 35 minutes. During this time, open the lid twice to release the smoke. Remove the finished smoked carp from the smoker, let it cool, slice, and serve. Serve as an appetizer.
Instructions
- 1
Step 1
Gut the fish, rinse it, and rub with salt and pepper. Let it marinate for a couple of hours. Before smoking, lay the carp out in the open air and let them dry for half an hour. Prepare the smoker—I suggest using alder wood chips. They are perfect for carp.
- 2
Step 2
Light the fire and let the wood burn for a while to form glowing embers.
- 3
Step 3
Place the grate in the smoker, lay out the fish, cover with the lid, and place it over the coals. The fire should not be too strong. When smoke begins to appear from the smoker, start timing for 35 minutes. After this time, the fish will be ready. At the 10- and 20-minute marks, open the lid and release the smoke—this will help prevent bitterness.
- 4
Step 4
Remove the finished smoked carp from the smoker, let it cool, slice, and serve.