Tender salmon hot smoked at home

Smoking is a cooking process that needs to be approached with the knowledge of cooking. Smoking can both make your dish original in smell and taste, and spoil your health with the wrong approach to smoking. The fish must be prepared before starting work by removing everything superfluous from it. In this case, it is the intestines and the film on the inner surface of the fish. A black film that you have not removed can lead to a bitterness in the taste of fish. It should be noted that no product that is being prepared for smoking should be wet. Therefore, the fish must be thoroughly dried with paper towels and hung to dry. A day in the refrigerator and an additional couple of hours in a draft is quite enough. If the product is not dried before smoking, then the meat will be cooked in this water, the smoking process will turn into cooking with smoke. In addition to the rough taste of smoked, we can also get blackened fish. To reduce the level of carcinogens in the finished product, I wrap the meat before putting it in the smoker with a cotton cloth. The fabric itself takes the brunt of carcinogens and benzpyrene, which is released during smoking. The theory has been proven that it is these substances that cause cancerous tumors. We remove the darkened fabric after smoking and throw it in the trash. And at the same time we get a delicious fragrant product.