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Fish smoking
Basic idea:
Place your fishes and smoke incredients in a closed metal box
and then heat the box from underneath.
Step 1:
Almost all fish is suitable for smoking. Salt the fish
in a normal way and keep it for 2 hours in a refrigerator,
so that the salt can penetrate into the fish meat. Don't scale
the fish to prevent it from drying up in the hot pan.
Link to Fish Smoking Pictures.
Step 2:
Place smoke incredients on the floor inside the smoking pot;
50 - 100 grams of sugar will give a golden colour for the fish skin;
add ca. 200 grams of thin wooden chips from a broadleaf
species - preferably Alnus,
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Betula or Mangrove spp; add also
2-3 small branches of Juniperus spp.- if available. The idea is,
that the wooden chips, branches and sugar will heat up and produce
smoke inside the pot, because the fire heats the bottom of the pot very hot.
But the smoke can not make flames, because there is no oxygen inside the pot,
which is covered with a lid. The smoke, which gives the flavour, is made of
aromatic carbonhydrogen gasmoleculars, which penetrate throughout in the fish
meat when the heat tenders the fishes in their own liquid.
Step 3:
Lay the fish on a rost, which is placed about in the middle height
of the smoking pan. Close the lid, which closes well, but which must
not be airtight. Multi-storey smoking pans are more efficient as you
can see in the photo gallery.
Step 4:
Lit the fire and place the smoking pot on it for 20 - 45 minutes,
depending on the size of the pot, intensity of the fire and weather
conditions. Keep more fire in the beginning and less towards to the
end of the process. The fish is slowly cooking in it's own skin and
taking the flavour from the smoke. The smoke conserves the fish, as well.
Step 5:
Fish tastes good when warm, but it is even better when served cold.
It can stay 3-4 days in a refrigerator in good condition. Tip: When
eating a fish, open it like a book and separate the meat and bones
by following the natural bone structure. Leave the skin.
Turbo Stove can produce a good fire for fish smoking with firewood
and charcoal. It is easy to operate also on windy places as on
riversides and sea beaches. Turbo Stove is a good companion on
fishing tours when moving by a boat or car. It is safe and clean on your
summer cottage and even on the backyard of your residence.
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