Hot-Smoked Tench: A Perfect Summer Delight

Fragrant, incredibly tasty! Will exceed all expectations! Pieces of tench in a hot smokehouse at home will serve as an excellent addition to a glass of cold, foamy beer on hot summer days. No one can resist such a delicacy! See for yourself!
cook time: 122h
Ruby Colston
Hot-Smoked Tench: A Perfect Summer Delight

Nutrition Facts (per serving)

7
Calories
2g
Carbs

Ingredients (6 portions)

Basic:

Salt 2.5 tbsp
Sugar 1 tbsp
Water 1 l
Fish (any large carcass suitable for smoking. I have a tench.) 2 kg

Recipe instructions

Step 1

Step 1
How to make tench in a hot smoked smokehouse at home? Very simple! A fish weighing about 2 kg is suitable for the recipe. This time I have a tench. So, gut the fish and remove the gills from the head. Wash the carcass thoroughly. If you have frozen fish, you should first defrost it. Read about all the intricacies of proper defrosting in a separate article, link at the end of the recipe.

Step 2

Step 2
Cut the fish into large pieces as in the photo. Place the tench in a large pan or bowl of suitable size. You can not use the head for smoking, but prepare fish broth from it in the future.

Step 3

Step 3
Prepare the brine. For 1 liter of water, take 2.5 tbsp. salt and 1 tbsp. sugar without a slide. Pour sugar and salt into cold water, stir everything well (sugar and salt should dissolve). Pour the brine over the fish so that all the pieces are in the liquid. To prevent the pieces from floating up, I installed a pressure in the form of a flat plate slightly smaller in diameter than the pan. Place the fish in the refrigerator and leave for at least 3 days.

Step 4

Step 4
I often salt it for 5 days depending on the size of the pieces. Next, rinse the salted fish under running water and dry with napkins. Place the pieces on a mesh or wire rack and leave in a well-ventilated place for 2-3 hours.

Step 5

Step 5
Prepare the smoking apparatus. Pour the wet wood chips onto the coals and proceed to the main cooking stage.

Step 6

Step 6
Place the pieces of tench on the grill on top of the sawdust and close the lid of the device.

Step 7

Step 7
Leave at a temperature of 90-110 degrees for at least 2 hours. If you smoke the head, keep in mind that it should be cooked a little longer.

Step 8

Step 8
Wrap the finished fish in baking paper or napkins. Place in the refrigerator on the bottom shelf or in another cool place. After a day or two, you can take the first sample!

Additional rubrics

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