Fish in the Smoker
Description
Smoking fish is easier than it seems. The main thing is to have a smoker in your arsenal. Marinate the fish in a large amount of salt for an hour, then rinse and dry it. Pour sawdust into the smoker, set the racks, and arrange the fish. Smoke for about 50 minutes, then let the fish cool slightly and air out, and it is ready to serve. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Thaw the fish. If it is large, cut it into pieces; if it is small, such as capelin, you can leave it whole. Salt generously and let stand for an hour to an hour and a half. Then rinse and let the excess water drain off.
- 2
Step 2
Pour wood chips into the smoker. You can use apple, cherry, or acacia chips, or a mix of different kinds. Next, install the drip tray to collect the fat.
- 3
Step 3
Then place the rack, line it with foil, and arrange the large fish.
- 4
Step 4
Place a second rack on top and arrange the small fish on it.
- 5
Step 5
Smoke for approximately 50 minutes, then let the fish cool slightly and air out before serving.