Smoking capelin at home

May 4, 2018 Cookery / Fish dishes 33 495 4

Many experienced housewives bypass capelin, do not use it in their diet. They disdain a small fish, which can be unusually tasty when cooked properly. In any form, she is good. Suitable for frying and baking, fish soup and pastes. And today we’ll try to please ourselves and guests of the home-made smoked capelin cooked in our own smokehouse. The procedure is so simple that even young hostesses can handle it. Everyone will definitely like the hot smoked recipe, they will often want to indulge in such a delicacy.
Frozen fish is very inexpensive, which makes it even more affordable for every family that has at its disposal a smokehouse. However, there are other benefits to smoked meats obtained at home:

lack of dyes, preservatives, flavor enhancers, stabilizers and other dangerous components;
the use of exclusively natural products.

The main advantage of any homemade food is its high taste. Try to cook smoked capelin once. You will no longer purchase it in the store.

Grocery list

For hot smoking you will need:

1 kg of fish;
about 100 g of salt;
black pepper.

You can add a little more bay leaf, sugar or other seasonings, although for the first time it is better to limit yourself to a standard set. Some people use it for many years, preparing hot smoked capelin at home.

How to salt capelin for smoking: tips

First, the purchased fish is thawed. Do not use a microwave or other devices. Let it thaw naturally. After this, the carcasses are washed, moisture is removed. Gutting capelin is not recommended.

Fold the prepared fish into the container, sprinkle with spices, salt. You can mix it lightly so that the salt is evenly distributed between the capelin.

Salting lasts about an hour. Then the carcasses are washed under running water, dried again with paper towels. If time permits, put the fish on cutting boards or plates, leave it in the air to weather moisture.

How to smoke capelin: a step-by-step guide

A smokehouse is being prepared. At the bottom of the box, crushed finished wood chips are poured. Beech possesses excellent properties. It is proposed to use it for the preparation of delicacy. A layer of wood chips is poured at the bottom, about 1 cm high, as shown in the photo.

Small containers are installed directly on the chips. Fat emitted when smoking fish will drip into pallets.

The fish is laid out on the grate, as in the photo. Taking a kilogram of capelin according to the recipe, you will have to smoke it in two passes. The drawer closes tightly at the top. A fire is burning from below or coals are smoldering, and inside, hot smoked fish is being prepared.

It will take 25-30 minutes for the fish to become edible. Over the specified time, the color of the skin will change radically. A golden hue is acquired by which one can judge the readiness of the product.

Capelin is almost ready, but do not immediately remove it from the drawer. Let rest with an open lid 10-20 minutes before cooling. Amazingly beautiful and at the same time tasty, harmless, it turned out. Try it faster! Bon Appetit!

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#1 winbob Guests May 4, 2018 16:47
5

The recipes are always encouraging advice such as not to defrost in the microwave or the desire to give a rest to cooked food :) I especially liked the phrase about harmless smoked fish - this can be safely written in pearls. Smoking is the process of treating a product with a pure carcinogen. But even realizing this, I can honestly say that there is nothing tastier than smoked fish, fat or meat in life. And besides the recipe for the ambassador, I would still like to know about the structure of the smokehouse itself. The fact that this is an iron box is evident from very tasty photos, but a number of questions remained. Where does the fire burn or the smoldering coals? Under the smokehouse or do you need to light sawdust in the box itself? Where does the smoke go? If sawdust burns in the cube itself, then what supports combustion? Logically, there must be forced ventilation or air flow, otherwise even the most punitive decay will go out. Why do you have to save the fish in two passes? Is it such a recipe or is the performance of this smokehouse simply calculated at half a kilogram of the product? If the author answers, I will be grateful. Thank you in advance!
- To answer
#2 Guest Sergey Guests May 8, 2018 13:42
3

Put the box on a low fire (otherwise the fish will cook) and due to the heating of the bottom, wood chips will smolder inside the tank. The lid is closed, the smoke is inside. If a larger smokehouse, respectively, more fish will fit.
- To answer
1. #3 winbob Guests May 11, 2018 17:53
  0
  
  Thank you, but I’m thinking how to calculate how many holes need to be drilled so that the sawdust does not burn and does not go out)))
  
  To answer
#4 Edward Guests May 16, 2018 19:23
3

If you pour so much wood chips and cook for 30 minutes, I guarantee, definitely, an INEDIENT product! It is necessary to sawdust no more than half a handful and smoke for 10 minutes maximum. Otherwise, get a bitter and inedible product.
- To answer