Cold smoked oily fish

Oily fish has special taste qualities. Many are afraid to cook it, as they have heard about the poor digestibility of this product. But there is nothing to worry about, because a small portion of delicious oily fish will definitely not hurt, and even vice versa. The white meat of oily fish ranks first in terms of the content of useful animal proteins. It is rich in amino acids and saturated fats, as well as many vitamins and trace elements. The content of omega-3 fatty acids in oily fish is three times higher than in salmon!

You don't need to eat fish in large portions, about 150-200 grams per person. Well, plus supplement the fish with vegetables, because they perfectly help to assimilate all the useful substances.

1. First of all, the fish should be cut into fillets. We start by cutting off the heads. Then, using a sharp knife, we make an incision along the ridge. We steam the abdomen, clean out the insides. Carefully remove the skin. And now we separate the fillet from the ridge.

2. In a small container, combine sea salt and cane sugar, mix. Pour the resulting mixture into the tray.

3. Put the fillets in a container with salt and sugar, pour brandy. Place a sprig of rosemary on top. We send it to the refrigerator to marinate. We leave it overnight, it's about 8-10 hours.

4. Then my fillet in running water. Thoroughly dry, hang in the open air or in a well-ventilated room. Let the moisture go away. To do this, we leave the fish for 4 hours.

5. Now that the fillet is well dried, we send it to the smoker for cold smoking. We smoke the fish for 4 hours.

7. Then we leave the fillets in the open air to ventilate from the smell of smoke.

We serve the fish on the table, cut into pieces. We add herbs and vegetables to taste.

Bon appetit!