Smoking capelin in a cold-smoked smokehouse

Wash the capelin well and preferably clean it from the entrails - so it will be more pleasant to eat it!

Mix thoroughly and rub the fish with salt from all sides and inside. Salt for two hours. After salting, rinse well and leave for 40-60 minutes in a cool place.

Load the fish into the smokehouse - spread it on the grill or hang it through the eyes - depending on how your smokehouse is arranged. Start the cold smoking process for 12-24 hours. Choose the time according to your taste - the longer the fish is smoked, the more intense, smoky taste it will have.

Smoke on the branches of fruit trees, for example, cherries - it makes a very pleasant, soft smoke.

Ready-made smoked capelin goes well with beer! Bon appetit!