Smoked greenling
Description
A tasty appetizer for any gathering. To prepare smoked terpuga at home, you will need a smoker, a heat-resistant rack, and a tray. First, wash the fish thoroughly, pat it dry, and remove the scales, then smoke it over low heat. The finished fish can be served as an appetizer. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Clean the fish, rinse in cold water, and leave for 10–15 minutes. Then refrigerate for an hour and a half to two hours. Before smoking, pat the fish dry on a towel.
- 2
Step 2
Line alder wood chips on the bottom of the smoker and place two racks.
- 3
Step 3
Season the fish, rub with your favorite spices, and arrange on a rack. The fish should not touch each other.
- 4
Step 4
Cover the smoker with the lid and smoke over medium heat for 10 minutes. Then release the smoke by opening the lid slightly, and close it again for 10 minutes.
- 5
Step 5
Clean the fish of skin and serve.