How to smoke fish in the kitchen without a smokehouse
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Replace the smokeing with an oven and you can enjoy the taste of your favorite dish cooked directly in the kitchen.
to smoke it:
- 0.5 kg of any fish (suitable all: salmon, perch, bream, mackerel, cod and other species);
- 1 liter of cold water;
- 75 g of salt;
- > 75 g of sugar;
- a glass of wooden chips. Stock up with wood chips like alder, apple, cherry, oak or maple.
You can use fish fillets or take fish completely. large capacity. Pour the fish with the marinade and leave for 8-12 hours. After you get the fish from the marinating solution, be sure to dry it.
It's time to build a home -made smokehouse. Take the right dishes: a thick bottom pan. Cover with a film so that it hangs about 15 cm from the edges. It can be taken in a steamer or using a special cake device. Be sure to cover the improvised smokehouse with a lid.
you can then send the fish to the oven. Here it should spend about 25-30 minutes at 95-100 degrees.
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