Hot-smoked pollock
Description
This appetizer is quick and simple to prepare. Hot-smoked pollock is not often available in stores, but you can easily make it yourself. The pollock turns out moist, not dry, and moderately salted. You can wrap the pollock in cloth so that soot from the lid does not get on the surface of the fish. If you cannot smoke the fish on a grill or over an open fire, an ordinary electric stove on medium heat will work just fine. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making hot-smoked pollock.
- 2
Step 2
Clean the Alaska pollock of scales, entrails, and the black membrane from the belly. Cut off the tail and all fins. If you do not like very salty fish, cut off the thin part of the belly. Dissolve salt in cold boiled water and pour it over the prepared pollock. Add bay leaves and black pepper and leave in the refrigerator for 1.5 hours, then turn the fish over. Let it stand for another 1.5 hours, then remove it, pat dry, and let it rest on the kitchen counter on a paper towel for 2–3 hours to dry out.
- 3
Step 3
Soak the special smoking chips lightly with water and spread them in an even, thin layer on the bottom of the smoker.
- 4
Step 4
Place the lower rack on the wood chips and put in a drip pan. Set the top layer and arrange the prepared pollock.
- 5
Step 5
As soon as the firewood in the barbecue or campfire has burned down and good coals have formed, set up the smoker with the fish. Cook it for 35–40 minutes. After that, leave the fish for another 10–20 minutes. Then remove the hot-smoked pollock and serve it at the table.
- 6
Step 6
The appetizer is ready. Serve to the table.