Smoked fish: a step by step recipe with 🐟 photo

Kitchen Accessories:

knife;
plate;
three stones;
a sieve / stand from microwave / pan from a steam or pressure cooker;
foil / parchment;
paper towels.

Ingredients

Name	amount
Carcass fish (any)	800 g
Salt pepper	taste
Wood chips (alder)	handful

To make cooking smoked delicacy as easy as possible, it is better to buy frozen mackerel, which does not require cleaning scales. It is not necessary to thaw the fish to the end, as it will be easier to cut it.

Step cooking

We make a smokehouse for apartment conditions

Soak a large handful of pre-prepared wood chips (preferably alder - it smolders well) soak in water for several minutes.
At the bottom of a strong pan (it must be with a well-fitted lid) lay three small pebbles.
Sprinkle wet chips on the bottom of the pan between the pebbles.
Place a flat plate on the stones inside the pan so that a small gap forms between the walls of the pan and the plate. Fish oil will drip onto this plate.
To prevent smoke from escaping from the pan, seal the edges with foil or parchment paper before covering.

Did you know? As a colander for smoking, you can use any uncoated metal stand, even from the microwave, as long as it fits in the pan and place it directly above the plate.

Smoke fish

Cut off the head from one or two fish (how much will fit in your pan), then gut it, cut off the tail fin and wash it thoroughly. Dry the carcasses with paper towels.
In a separate flat plate (it will be more convenient to roll the fish) mix large salt with black pepper in a ratio of 1: 1.
Grate each fish carcass thoroughly with a salt-pepper mixture from above and from the inside.
Cut each carcass into two large pieces so that it is better smoked.
Loosely place the fish pieces in the prepared smokehouse by placing the wire rack on it for steaming.
Very tightly, with pressure, cover the pan with a lid (you can put oppression on top).
Set the impromptu smokehouse on a burner with medium heat and keep on fire for 30 minutes.
After half an hour, remove the smokehouse from the stove and put it in a cool place for 3-5 hours until it cools completely.

Video recipe

In the proposed video, the express method of smoking fish at home is clearly demonstrated. The chef offers a series of life hacks and reveals a lot of secrets that help to turn your own kitchen into a mini-smokehouse. Moreover, the smell of smoking, as such, during operation is almost not felt.

Thank you for your interest in homemade smoked fish recipes. Share how the suggested recommendations have become useful to you. What new things have you learned from the walkthrough? Maybe some aspect was a real discovery? Have you tried cooking the dish following the instructions provided? If yes, what would you like to suggest in order to improve the home smoking process? Describe what you did by posting your review at the bottom of the page under the article in the comments section.

Other fish recipes

Oven baked trout with vegetables
Oven baked mackerel with potatoes
Oven baked trout in foil
Crucian sour cream in the oven
Fried fish

Enjoy your meal!