Pike in the Smokehouse
Description
The fishing trip was a great success, and it's time to prepare smoked pike. First, gut the fish, rub it with salt, and let it marinate for 2 hours. Then place the fish on the smoker rack, add wood chips from fruit trees, and smoke for 35 minutes. Remove the smoked pike from the smoker, let it cool, and serve at the table as an appetizer, or use it as an ingredient in other dishes. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
First, gut the fish; you do not need to remove the heads and tails. Rinse each fish well and rub it thoroughly with salt. Let the fish marinate for a couple of hours.
- 2
Step 2
Meanwhile, prepare wood chips for smoking – apple, pear, cherry, rowan, and viburnum wood varieties work excellently in any proportion.
- 3
Step 3
Place the fish rack in the smoker and arrange the prepared branches in a layer about 3 cm thick.
- 4
Step 4
Light a moderate fire under the smoker, wait until white smoke appears from the smoker, and start a 35-minute timer.
- 5
Step 5
Remove the finished fish from the smoker, let it cool, and serve. Smoked pike can be stored in the refrigerator for up to two weeks and used as an appetizer or as an ingredient in various salads.