Homemade Hot Smoked Fish Recipe

Fragrant, juicy, with a minimum of ingredients. Making hot smoked fish in a smokehouse at home is not difficult, although it will take some time. You can smoke any fish this way. It goes well with a potato side dish and fresh vegetables.
cook time: 24h
Lucas Halstead
Homemade Hot Smoked Fish Recipe

Nutrition Facts (per serving)

5
Calories
1g
Carbs

Ingredients (8 portions)

Basic:

Garlic 10 clove
Salt 300 g
Water 3 l
Bay leaf 5 pc
Dry spices to taste
Dill 200 g
Fish 4 kg

Recipe instructions

Step 1

Step 1
How to make hot smoked fish in a smokehouse at home? Prepare all the necessary ingredients. Any fish can be used. Iʼll cook mackerel. It is very suitable for smoking.

Step 2

Step 2
The first step is to prepare a marinade for the fish. To do this, pour water into a saucepan and put it on fire. Add the required amount of salt and a broken bay leaf to the water. Cut the garlic cloves into pieces and also add to the pan. You can use black peppercorns as a spice. Bring everything to a boil and turn off the heat. Cool the marinade to room temperature.

Step 3

Step 3
Prepare the fish. It must be cleaned of the insides and rinsed well under running water.

Step 4

Step 4
Place the prepared fish in a spacious bowl and pour over the cooled marinade. It should completely cover the fish. To do this, place something heavy on the fish. Leave the fish in this form for 6-8 hours.

Step 5

Step 5
After the specified time, drain all the water from the fish. Pierce the fish itself and string it on a rope.

Step 6

Step 6
Hang the fish to dry for 18-24 hours. During this time, excess moisture will be removed from the fish and it will be ready for smoking.

Step 7

Step 7
Before smoking, put a little dill inside the fish. If desired, you can add black currant leaves for flavor.

Step 8

Step 8
Wrap each fish in a layer of gauze. This is necessary so that less smoke gets on the fish. Otherwise it may taste bitter. And the aroma of smoking itself will pass through the gauze. Place the wrapped fish on the grill and place it in the smoker. Sprinkle alder sawdust on the bottom of the smokehouse. Cook the fish in a covered smoker for 25 minutes. Then remove the smokehouse from the heat and, without opening, leave for another 10 minutes.

Step 9

Step 9
Then remove the fish from the smokehouse, cool slightly and remove the gauze from it.

Step 10

Step 10
Smoked fish is very tasty both hot and cold. Boil potatoes and chop fresh vegetables. Bon appetit!

Additional rubrics

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