Hot smoked bream: cooking features and recipes

Bream of hot smoking is a dish loved by many, especially those who like to relax in nature. Traditionally, such food is prepared in summer and spring in cottages, fishing or simply outside the stuffy apartment. In this article, the baked smoked bream recipes will be given.

Recipe for a Smokehouse

Consider the first recipe using smoking techniques in a smokehouse. Bream of hot smoking is very delicate and fragrant.

What will be required?

Of course, apart from the products themselves, we need a smokehouse. You can use a portable one. And also need a place where we will put this smokehouse, or rather, what. For example, a brazier or an improvised construction in which you can build a fire.

Products:

• The bream itself, its quantity is not so important.
• Salt and spices for fish. Here it is necessary to say that spices can be any. Everything depends on the taste of the fish, if it is quite saturated, then the spices can be taken more fragrant. But if the fish has a weak taste, then you need to understand that the spicy spices are completely drowned out completely.
• And most importantly - it's chips. Slivers can be bought or collected by yourself. They can belong to different types of wood, but not conifers. Common breeds: cherry, fig, alder, plum.

Well, that's all, now let's see how to smoke a hot-smoked bream.

Cooking process

The cooking will be described for your convenience in the step-by-step instruction format. This option is pretty quick and does not take much time.

Step 1. Naturally, before cooking you need to clean the fish, pull it off and rinse well. After a little drying, the fish should not be wet.

Step 2. The number of chips used depends on the number of fish. For a reference to three medium fishes, half the chips should be used. Too much is not necessary, spoil the product. Slivers pour water and let them stand for about 30 minutes. It is necessary, in order for the smoke to leave the splinter, but not fumes.

Step 3. Take our fish and generously rub the prepared spices from all sides, including inside.

Step 4. Evenly we split the chips on the bottom of the smokehouse, then we install the grate itself and put the fish carcasses on the grate. After that, close the smokehouse with a lid.

Step 5. Take our smokehouse and take it to the fire. First, the fire should be more active, but as the fish is being prepared, it should grow smaller.

Step 6. The cooking time should be noted after you notice the smoke emerging from under the cover. For bream will be about 15 minutes. You can check by opening the lid and pulling out the dorsal fin or a piece of meat. Meat must be white, but not transparent. Do not keep the fish very long, if it becomes black, that is, it will be almost impossible.

Step 7. Golden fish should be served cold. It is in this case that the taste of the hot-smoked bream is most clearly felt. Additionally, you can decorate the dish with herbs or vegetables to your liking.

Recipe for Russian stove

Another method of hot smoked bream at home is suggested. This is an old way of smoking in a Russian oven. Let's go straight to the method of cooking, as the ingredients do not differ much from the previous recipe.

Step 1. Clean fish from giblets and remove scaly coating, wash.

Step 2. Well salt the bream and leave to salivate for a day. After the expiration of the daily time, the fish should be wiped off.

Step 3. Fish should be pierced with chips and put on the grate.

Step 4. We melt the furnace with resin-containing wood, and next we put the prepared grate with the fish.

Step 5. Do not close the damper by the oven, leave a small slit underneath it, then the smoke will go out into the pipe, and at the same time it will smoke the fish.

Step 6. After waiting for the golden color on one side, turn the bream and smoke the other. After that, you can get and serve on the table.

Coptic on a baking sheet with straw

It is proposed to use a pan covered with straw. Straw should be a little wet, so that it does not burn, but smolder. The fish should be well salted, laid on top of the straw.

Naturally, after this you need to put the baking tray directly on the fire, which should be of medium intensity. Due to the heating moment, the straw begins to smoke and soak the bream with its aroma. Thus, the bream will smoke and be baked.

The only thing worth noting is that straw should be enough. If the fish is large, then more, if it is small, it is smaller.

How to smoke a fish in an apartment?

If it so happened that you do not have any stove, no braziers or just smokehouses, then you can prepare a hot-smoked bream right in the oven! Probably, you now thought of "liquid smoke"? No. Today, it's not about him, and in general it is not a very healthy substance.

We are for a healthy lifestyle, and therefore bream will smoke on slivers of natural. To the greatest joy of city residents, large shopping centers can offer us a packet of "Home Smokehouse" or "Express Smokehouse." This is a wonderful set, in which you will find not just a bag, but the chips themselves.

How to cook?

Everything is quick and easy nowhere, so it is suitable even for those who do not really like and long to mess around in the kitchen. Step by step cooking:

• Step 1. We need a fully prepared bream. There is nothing new here. Clean it, wash it, wipe it dry, salt it abundantly (especially inside). You can add pepper and other spices at will. In general, the bird is ready.
• Step 2. Take our package and pour out the chips that go into the set. The longer side is laid on a baking tray in the oven (the side that is shorter, should play the role of "visor"). Distribute the chips evenly on the "lying" side of the package.
• Step 3. There is a separate piece of foil in the set, they need to cover the chips and only after that lay our bream on the surface of the foil covered with chips.

• Step 4. We expose about 300 degrees and wait a little less than an hour. Of course, you need to check periodically the fish and generally focus on the power of your oven.
• Step 5. Golden fish can be obtained and served on the table!

A separate tip for those who do not have huge supermarkets in the city or simply did not find this package in them. Everything can be done at home from ordinary foil. The same "package". And chips can be found in the forest on their own.

Conclusion

As you can see, it is possible to prepare hot smoked bream almost everywhere and almost in any conditions. It would be a wish!