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P a g e
Smoked trout
Ingredients:
2 kg trout
2 L water
100 g salt
Preparation:
Clean and wash trout. Place the fish in a 5% brine and set aside in a cool place (e.g. refrigerator) for
about 8-10 hours. Take the fish out of the brine, rinse it, and dry it with a paper towel. Hang it on
hooks and leave in an airy place for drying. Place the hooks with dried fish in the smoker and turn the
smoke generator on.
Cold smoking
Set the thermostat at 50-
60°C and smoke for about 3 hours (until the right colour), next set the
thermostat at 90°C –
and smoke for about 20-30 min.
Hot smoking
Set the thermostat at 90-
100°C –
smoke for about 35-50 min. (depending on the size of fish)
Smoked European whitefish
Start preparing fish by cleaning it and removing scales. Then, wash it thoroughly and put into brine.
The brine should be prepared using the following proportions: 1 kg fish / 1 L water / 90 g salt. Brined
fish should be stored in a cool place for 3 hours. This time will allow the meat to take up salt. Rinse
the fish in clear water, wipe it with a cloth or paper towel and hang on hooks or place on shelves.
Later, place the fish in an airy, shaded places for drying.
Smoking:
There are two ways to prepare fish. Choosing one of them is a matter of personal preference.
I
–
Hot smoking.
Start the smoke generator, preheat the smoker to 90°C and s
moke the fish for 15-25 min.
After that, lower the temperature in the smoking chamber till 60°C and wait 30
-45 min.
Next, turn the smoker off and smoke the fish using only the smoke generator. After 20 min. turn it off
and wait for the fish to cool.
II
–
Cold smoking.
Place the fish in the smoking chamber, turn the smoke generator and the smoking chamber on (set
the temperature of the chamber at 50°C). After 3 hours when the fish will attain the right colour,
raise the temperature to 90°C until the t
emperature inside fish is 68-
70°C. Once the temperature
inside is right turn off the generator and the chamber, and wait for the fish to cool.
XI.
RECIPES
