Hot smoked sea bass

A good mood will be ensured if the fish turns out delicious and fragrant - a great treat for friends or family during outdoor meetings. So...

Wash the fish, clean, removing the scales, cut off the head and rinse the abdomen well. The fins of the fish can not be cut off. If desired, the scales and the head can also be left. It is best to choose small fish for smoking - no more than 300 grams in weight.

After the fish is laid in layers in a large container, sprinkling with the specified amount of salt. No need to be afraid that there is a lot of salt - that's what you need. We leave the fish in salt for 1 hour, and then remove and dry with paper towels. That's it, the fish is prepared for smoking, but we did not sit at this time with folded hands.

While the fish is in brine, we are preparing a smokehouse. We put down the branches of fruit trees, install a grid. Kindle firewood. You need to smoke sea bass over medium heat. We spread the prepared carcasses dried from excess moisture on the grill. They need to be positioned so that the carcasses do not come into contact with each other.

We smoke perch for 20 minutes. It may take a little less or a little more time - it all depends on the temperature of the smoke and the size of the carcasses. From time to time we check the operation of the smokehouse.

When this time has passed, carefully open the lid of the smokehouse. We do not immediately remove the fish from the grill, let it cool down a little on it. This ensures that the fish will retain its shape and not fall apart during the transfer to the plate.

We serve smoked sea bass in a warm form or completely cooled down - and so, and so it will be very tasty! Soft drinks perfectly harmonize with smoked fish.

Hot smoked perch is stored in a refrigerator for a maximum of 5 days. For storage, it is better to wrap fish carcasses in foil. However, usually such fish ends much earlier than its shelf life expires.

Have a good cooking and have a good time in nature!