13
Using
After approx. 20
– 40 minutes the food (according to the amount of food) is
evenly smoked with golden colour.
8. Lift up the lid, the stainless steel tray and the grids with oven mitts only.
Attention, the smoke oven is hot. There is risk of burn!
Hints for Smoking Food
Smoking Fish
Only use fresh fish for smoking. You can recognise fresh fish on the red gills
and bright eyes. When using fishes with soft scales (salmons, vendace, Baltic
herring) there is no need to scale the fishes. You also do not need to gut
small fishes.
Thoroughly gut the fish, wash with plenty of water and dry thoroughly.
Soak the fish for some hours or over night in brine before smoking. Or, if
desired, just season the fish with salt and herbs according to taste and with
less lemon juice without soaking in brine. When soaking the fish in brine,
thoroughly dry the fish in order to make sure the fish will not fall apart during
smoking process.
For more tangy taste, add a sprig of fresh thyme or juniper berries to the
smoke meal. Smoked fish can be served warm or cold.
When preparing eel, first remove the skin and cut into equal pieces of approx.
5 cm. Season the pieces of eel with salt, pepper or fish spices and lemon
juice and make sure the pieces of eel are a little bit damp. Smoke the pieces
of eel for approx. 20 minutes.
When smoking red bream, mix a marinade and leave the fish over night in the
marinade. Afterward, leave the fish to air dry before smoking it.
Smoked fish can be frozen and served later on. Allow the fish to cool down
sufficiently before freezing. Consume fish within one week after smoking.
