Secrets of smoking carp at home

Learn the secrets of smoking carp at home. It is easier than it seems at first glance. This fish can be smoked in a cold and hot way.
smoking carp
Hot smoked carp can be carried out in the apartment
Photo: Getty
  • Servings:
  • Cooking time:120 minutes

Cold smoked carp

The advantage of this method is that you only need fresh fish and salt. Of course, such smoking and preparation for it will take a lot of time, but the carp will turn out tasty and fragrant.

Cooking technology:

  1. Carefully scrape all the insides and remove the black film inside the fish, otherwise it will taste bitter and quickly and deteriorate.
  2. Pour half of the salt into the plastic bowl, lay the carp on top and cover it with the remaining salt. Clean the vessel in a cool place for 1-2 days. When there is a lot of liquid, the fish will be ready.
  3. Wash carp from excess salt and dry. Place a strut in the belly and fasten the fish upside down. Hang the fish outdoors and dry.It should not be exposed to direct sunlight. Also protect it from insects with gauze. On the carp should not gather midges!
  4. Indoors, for example, in a barn, kindle a small fire in a brazier and hang fish rather high above it. Copy carp 2 days. When it is ready, the scales will turn copper-golden.

Do not immediately remove the carp. Cool it gradually. To do this, open the window of the room where it was smoked.

Hot smoked carp

If you prefer hot smoked fish, try this recipe. You will need:

  • 2-3 kg of carp;
  • 100 g of salt per 1 liter of water;
  • 10 g sugar per 1 liter of water;
  • water to cover the fish.

How to cook:

  1. Carefully clean and gut the carp. Dissolve salt and sugar in water, boil brine and cool it. Fill them with fish. Remove the container with the billet for a day in the cold.
  2. Rinse carp in clean water and pat dry.
  3. Pour wood sawdust into a large container, set the grate on top. Put carp on it. Place the container on the stove and heat it to at least 170 ° C. Ideally, raise the temperature to 200 ° C. From sawdust almost immediately fragrant smoke.
  4. Carp 35 min.After that, do not remove it from the homemade smokehouse, but give it 2-3 hours to cool on it. At this time, he will continue to indulge in chic flavors.

Ready fish will be a great snack for wine or beer. It can also be served on the table with sauces and fresh vegetables.

Smoking carp is a long but easy process. Try to make this tasty dish and it will become a frequenter on your table.

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