Hot-smoked zander
Description
The recipe won't take much time. Before you start cooking, you need to gut the zander thoroughly, trim the tails, and remove the gills. For smoking, it's best to choose fish of the same size. That way the zander will smoke evenly. You can add salt to taste; for example, I made lightly salted fish. Serve the appetizer at the table.
Instructions
- 1
Step 1
Thoroughly rub the cleaned zander with coarse salt to taste. You can add spices or skip them, depending on your preference. Leave the zander in the refrigerator overnight.
- 2
Step 2
Before smoking, rinse the zander under running water (you can soak it for half an hour). Pat it dry at room temperature for a while to remove moisture. Prepare the smoker and soak the wood chips in water. Tie the fish with twine. When the chips are moist, drain off the liquid. Spread the chips in an even layer in the smoker bowl. Secure the drip tray above them to catch moisture and fat from the fish. Hang the zander on the hooks and cover with the dome. Seal the dome joint with heat-resistant material.
- 3
Step 3
It is desirable that the smell of zander not be noticeable during the smoking process. This is a sign of proper smoking. It is important to turn on the exhaust hood above the stove so the smoke is absorbed. Smoke over maximum heat for 15 minutes. Then reduce the gas and smoke for another half hour. Next, turn the heat to maximum and finish smoking within five minutes. Turn off the heat and let the zander rest for another 10 minutes. Our delicious golden fish is ready—let’s taste it!