Smoked carp hot smoked - is one of the most popular cooking methods. The result is a delicious golden-brown fish with a unique taste and pleasant aroma.
So, then we will discuss how to cook carphot smoked. The recipe is quite simple. You can cook delicious fish even at home. However, not everyone knows what carp is useful for. The properties of this product were known in ancient Russia. During the feasts, only river fish was served at the table.
It is worth noting that in Karas there are a lot of proteins,which are useful for those who regularly resort to strict diets. The composition of freshwater fish includes amino acids. Calcium contained in this protein is well absorbed and helps strengthen nails and bones.
After smoking carp hot smokedall useful properties of fish remain. Therefore, this product is distributed not only in the territory of our country, but also abroad. Even with this heat treatment, the fish has a low calorie content. It can be introduced into the diet of those who diets and seeks to get rid of extra pounds. Also, carp contains a large amount of vitamins E and A, which support the body, protecting it from infections and reducing the risk of developing oncology.
Smoked carp hot smoked is notThe only method of cooking. There is also a cold way. However, the latter method is rarely used, since in order to preserve the useful properties of the product, compliance with all the rules of technology is required.
There is a third option - treatment with liquidsmoke. This method is suitable for multicooker owners. In this case, the fish is treated with liquid smoke and cooked for half an hour in the "Baking" mode. To give the crucian a golden hue, apply onion peel or tea leaves.
This method of cooking river slaves is considered the easiest. To smoke a crucian, you will need:
Before starting the preparation of carp is worth preparing.
So how to smoke a smoked crucian?To get started is to gut the carcass. To do this, you need to make an incision in the abdomen, while not finishing with the end of the belly and head about 5 millimeters. If this is not done, the fish may fall off the hook as a result of intense heating. It is also required to save all the juices formed during heat treatment.
Fish is recommended only gutting. Cleaning is not necessary. Scale, tail, fins and head should be left.
After the crucians are gutted, it is necessary to thoroughly wash them under running water, and then shift the notch down into a colander. This will completely remove the liquid.
To smoked carp (hot smoked) passedsuccessfully, you need to prepare the fish well. Gutted carcasses should be rubbed with black pepper and salt inside and out. Do not forget about the gills. Many are afraid to oversalt the fish. But this is impossible, as the crucians will take exactly as much as they need.
After that, the fish should be placed in the solution.For its preparation it is necessary to dilute 6 tablespoons of coarse salt in three liters of water. Prepared carcasses should be placed in a deep pan and pour over the solution. In conclusion, it is worth sprinkling everything with salt. Now the crucian carp should be covered with oppression and placed for two hours in the cold. During this time, the fish salted well.
Готовых карасей необходимо вынуть из кастрюлю и Rinse. This will remove excess salt. Rinse need to gills, as well as the carcasses themselves inside and outside. Fish before smoking should be a little dry. To do this, the carcass must be hung for an hour in the fresh air, be sure to cover with gauze.
To get a delicious hot smoked carpat home, should properly prepare the smokehouse. All its elements must be clean. At the bottom you need to lay out a layer of sawdust. For the preparation of carp, it is better to use alder. It is also worth putting some cherry branches.
It is recommended to put a pallet on top of the sawdust. It will drain the fat secreted by the carcasses of fish in the cooking process.
So, how to smoke smoked crucian?When everything is prepared, the carcass needs to get wet napkins, and then put on the grill so that the cuts were at the top. After that, the fish can be placed on the smokehouse and tightly closed all the lid. The main thing is that there are no holes. If the cover moves away, then it is necessary to press it with bricks or stone. Smokehouse must be tightly closed.
The device should be placed on the grill or on the bricks. Under the smokehouse must make a fire. For this you can use both coal and firewood.
Пламя под конструкции следует поддерживать на weak level. Otherwise, the fish can burn. After some time, sawdust, located in the smokehouse, will begin to char. As a result of this, woody fragrant smoke will begin to stand out. Its appearance indicates the smoking process. Cooking time depends on the size of the carcasses. Usually the whole process takes from 20 to 40 minutes.
По завершении приготовления коптильню следует remove from the heat and remove the cover. After that, it is worth waiting until everything is cool. It is not recommended to remove crucians hot, as the carcasses just fall apart. Let remain on the grid for 15 minutes. After a specified time, carp can be gently removed on a dish and serve. It is recommended to store such fish in the refrigerator.
If there is no smoke house at hand, then forcooking fish can use the Russian oven. In this case, the carcasses are hung inside the chimney. While the oven is being heated, the fish is smoked. The most important thing is to choose the right height. Otherwise, the fish may be burnt or not smoked.
For the preparation of carp, you should not usesawdust from coniferous trees. Such material allocates pitch. Sawdust must be from deciduous trees, dry, without bark, fungus and mold.
