Vomer to beer

The Vomer is good because it does not need to clean the scales. All the preparation consists only in thoroughly washing the fish and gutting it. And then, you only need to gut large individuals. Small fish do not even need to be gutted.

1. So, my fish. Thoroughly wash the gills. Carefully dry each fish with napkins.

2. Rub the wax with salt, put it in an enameled container. Each layer is additionally sprinkled with salt.

3. We leave the fish salted for two hours. And after the specified time, the fish is washed under running water, dried again.

4. At this stage, you need to let the excess moisture evaporate from the fish. Therefore, we hang it outdoors in the shade or in a well-ventilated room. A gauze cape will protect you from flies.

5. We leave the thieves for two hours. In the meantime, you can prepare the smokehouse: make a fire, warm up the smokehouse, prepare wood chips.

6. We put the dried fish on the grill, and place the grill in the already prepared smokehouse. At this stage, you can add spices and spices to the fish. But it's delicious and so. Cover with a lid.

7. The smoking time depends on the strength of the fire and the size of the fish itself. The more it burns, the faster the fish smokes. But you should not rush too much, since the product can cook, dry out, etc. Therefore, you need to stick to a moderate fire.

8. We mark the time, smoke for about 30-40 minutes from the moment the first haze appears. Then we follow the vomers. They should acquire a beautiful golden color.

Ready-made fish can be eaten immediately or left to fade for a while.

Bon appetit!