Cold smoked fish

A snack made with your own hands will certainly become a favorite dish. The cold method of smoking is considered more time-consuming, although in fact everything is quite simple if you follow the instructions step by step.

1. Thieves weighing 150-200 grams can not be gutted. They are thoroughly washed, we pay special attention to the gills. Otherwise, if the fish is larger, it needs to be gutted.

2. In a large enameled saucepan, pour a little coarse table salt on the bottom. We put the vomer in a saucepan, sprinkle each layer with salt. Additionally, we put a little salt in the gills of each fish.

3. We place a plate of a smaller diameter on top, and set the oppression on top of it. Suitable baklashka filled with water or stone, you can brick.

4. Leave for 2 days in a cool place. You can take the fish to the cellar or basement. Then each fish is thoroughly washed, put in a bowl, pour clean cold water.

5. We leave the wax to soak for a couple of hours. After that, we hang it out in the shade for drying. You can also hang it in a well-ventilated room. We leave it for a day.

6. We string the vomers on the twine. You can thread the twine through the eye holes, or you can pierce the tail and hang the fish by the tail. We connect the ends of the twine and fix it so that we get a ring.

7. We send the thieves to the smokehouse. The smoke should not be hotter than 25-28 degrees. The smoking process lasts in different ways, depending on the size of the carcasses, even up to several days. We smoke 7-8 hours during a small size.

8. We hang the finished fish outdoors or in a well-ventilated room. We leave it for a day. Then you can eat.

Smoked vomers are packed in foil or in parchment. We store it in the refrigerator for no more than 10 days.

Bon appetit!