The Smoked Fish.

Smoked fish.

Methods of primary smoked two. Cold in the Smoking of fish occurs at a temperature of 20 to 40 degrees for several days, and hot - 80 - 120 degrees. Valid higher  up to 170 with a duration of  1,5  up to 4 hours. The higher the temperature and lower the humidity, the more penetration of Smoking substances and the product is dehydrated enough. Ready to fish meat is dried, it is covered with a dense tight crust which helps to maintain the shape and is a barrier to contamination inside the product. To choose the smoker by appointment is easy, just take into account the thickness of the metal casing, and a level (preferably the highest) fire safety.

Smoke.

Inside Smokehouse should get less air. In order and complied with the decay of the fuel (chips, shavings), and not open fire. Although a little flame to save if you smoke outdoors, and the weather is damp or rainy, then the flame support needed to make the temperature in the smoker to smoke more. The light smoke is light, its density can be checked by the visibility of the product, if hung in the smokehouse of the workpiece is scanned, so everything is fine. The components of the smoke of formic and acetic acids, formaldehyde, phenol and other volatile substances give the effect of Smoking product.

Salted fish.

Or just RUB coarse salt the entire surface of the fish and inside too. If the fish with a thick back, make her incision along the spine, rubbing salt. Fish with fatty meat capelin, mackerel, mackerel, flounder, carp, catfish, already grated salt, it should shift the tracing paper, paper.  Folded into an enamel bowl and make heavier the yoke. As for the Ambassador of frozen fish, the process is longer than with fresh, – 5 to 7 hours or a day. After salting -  fish meat ready to eat.

Smoked product.

Prepared meats and distinctive smoky smell, pleasant wood - oil color, specific taste. What impact phenols, and their derivatives, some fraction of aldehydes and tar.  in addition, formaldehyde, phenol, cresol, xylene, toluene, tar and acid in the smoke, have a disinfecting and preserving action. Meats are, without doubt, a culinary product (checked by measuring the internal temperature of the product) fully cooked, the only thing to experiment with  duration  their storage is not necessary.

What affects the color when smoked?

The Resulting color when smoked, you can adjust the cooking time (be sure not to burn), resinous substances in the smoke, depending on the breed  wood fuel. Fruit give light shades of pinkish-yellow, mahogany - Golden color.  Oak, alder from bright yellow to brown.  Beech, Linden, maple and other deciduous trees -lightish Golden yellow.

Cooling, storing.

To Follow recipes desirable because they are based on properties of the meat. Tender meat without bones is better to cool a little in the smoker with the lid closed. And other species of fish need rapid cooling and drying (due to the inadmissibility of coating the delicate skin burning). Cooked smoked fish, usually hang out at a temperature of 10-12 degrees , or Packed(to preserve softness and flavor) and put on the bottom shelf of the refrigerator  4 - 7 days. In this final  the final step is the reduction of moisture and due the ‘palivna” in smoked product.

Contributed by online store smokehouses and barbecues Koptilok.net