How to smoke hot-smoked crucian carp in a smokehouse, at home

Proper smoking of crucian carp in a hot-smoked smokehouse is a way to serve an unusually tasty dish; after such treatment, the fish acquires an amazing aroma and a beautiful golden-brown color. It goes well with fresh vegetables, potatoes, and can be used to prepare various salads. Crucian carp is very tasty immediately after smoking, as well as on the second and third days.

Cooked fish cannot be stored for a long time

Is it possible to smoke crucian carp

Smoking is one of the most delicious ways to cook crucian carp. People have been using it for centuries. Recipes have long been known with the addition of all kinds of seasonings: oregano, thyme, mint.And in Rus' there was a famous dish called “Smoked Matryoshka”, when one large fish was filled with a smaller one, then even smaller ones, and so on, until the smallest fish. In this form they were smoked and served to the table. Smoking crucian carp is still popular today, especially among fishing enthusiasts.

Principles and methods of smoking crucian carp

The snack is easy to make with your own hands. For this you will need a smokehouse. There are several cooking methods: cold, hot, with liquid smoke. You can smoke fish with any of them. But first you need to prepare all the necessary ingredients. The following spices should always be on hand:

• coarse salt at the rate of 100 g per medium-sized crucian carcass;
• ground pepper.

A video of delicious hot smoked crucian carp will help you carry out the process without errors.

At what temperature is crucian carp smoked?

When hot processing fish, the smokehouse must be heated to a temperature of +65 degrees. When the unit is brought to this level, the carcasses are laid out on a baking sheet or on a wire rack.

How long does it take to smoke crucian carp

The duration of smoking depends on the size of the fish. The crucian carp is smoked hot for 30-40 minutes. During the process, it is important to open the smokehouse hatch from time to time so that the smoke can escape out. Otherwise, the taste of the dish becomes bitter, and the carcasses acquire an unappetizing dark shade.

Benefits and calorie content of the product

Fish is rich in vitamins, minerals and amino acids. It contains:

• vitamin A;
• vitamin E;
• vitamin C;
• vitamins B1 and B2;
• vitamin PP;
• potassium;
• phosphorus;
• fluorine;
• sulfur;
• calcium;
• sodium;
• magnesium;
• iron.

Due to the fact that meat is saturated with proteins and Omega-3 acids, it is easily absorbed by the body and is not stored as fat deposits. This product is dietary. The number of calories depends on the cooking method. So, if there are only 87 of them in 100 g of fresh fish, then the calorie content of hot smoked crucian carp is 139.

This breed of fish is useful at different ages and for any disease, with the exception of phenylketonuria and gout. It is suitable for those who are struggling with excess weight and adhere to a healthy diet. The product has many useful properties:

1. Improves the condition of hair and nails, as it is rich in calcium.
2. Has a beneficial effect on mucous membranes and skin.
3. Has a positive effect on digestion.
4. Provides the body with proteins.
5. Since it contains a large amount of phosphorus, it strengthens bone tissue.
6. Stimulates blood circulation.
7. Normalizes the functioning of the thyroid gland and the endocrine system as a whole.

Only fish caught in polluted waters can be harmful.

Selection and preparation of crucian carp for smoking

You can choose a fresh product based on the following criteria:

• pink or reddish color of gills;
• clean, shiny scales;
• transparent, clear eyes;
• elastic and elastic flesh, on which, when pressed, there are no pits or dents.

For hot smoking you need:

1. Remove the entrails by making an incision in the belly. Leave the scales, tail, fins and head.
2. Rinse the carcasses in running water.
3. Place on a wire rack to drain off excess liquid.

How to pickle crucian carp for smoking

To pickle crucian carp for hot smoking, salt must be combined with pepper, and this mixture must be rubbed on the carcass outside and inside. Since the meat will not absorb excess seasonings, you don’t have to worry about overdoing it.

The fish can be additionally soaked in salt. To do this, you need to dissolve 6 tbsp. l. salt in 3 liters of water. Next, perform the following steps:

1. Place in a bowl.
2. Fill with the prepared solution.
3. Press on top with pressure.
4. Leave for 2-3 hours in the cold.

Then the carcasses should be washed off and hung in the fresh air for an hour to dry and wilt.

How to marinate crucian carp for smoking

You can prepare the marinade with spices, which give the meat new flavors. For 2 liters of water the following ingredients are required:

• salt – 300 g;
• sugar – 1 tsp;
• bay leaf – 2-3 pcs.;
• black pepper – 4-5 peas.

The crucian carp is marinated for 2-3 hours, then soaked in water for the same amount of time and dried in the fresh air. Thanks to the sugar content, the fish fibers are well saturated, and the finished product has an appetizing golden crust.

How to smoke hot smoked crucian carp

Hot smoked crucian carp turns out very tender and juicy. It takes no more than 1.5 hours to prepare. And experienced chefs advise checking the readiness of the dish by checking the fins. If you can easily separate them from the carcass, then the fish is ready to eat. But you can’t take it out of the smokehouse right away. To prevent it from falling apart into separate pieces, it must be allowed to cool.

How to smoke crucian carp in a hot smoker

Cooking hot smoked crucian carp is not difficult. Need to take:

• 3 kg of fresh fish;
• 100 g coarse salt;
• ground black pepper - to taste.

Recipe for smoking hot smoked crucian carp in your own smokehouse:

1. Prepare fish carcasses (gut, wash).
2. Mix pepper and salt, grate the crucian carp.
3. Wash off excess salt and dry.
4. Take alder sawdust.
5. Place a tray over the sawdust to protect it from dripping juice and grease. Otherwise the dish will be bitter.
6. Place a grid with crucian carp on top. It is better to position them so that the cuts face up. This preserves the juice.
7. Cover the smokehouse lid and light a low heat.
8. When the sawdust begins to char, smoke comes out, and the smoking process starts. It lasts on average 30-40 minutes, depending on the size of the fish.
9. Remove the smokehouse from the heat and open it. The dish should cool for at least a quarter of an hour.

You cannot use pine sawdust for smoking, they emit resin

Quick recipe for hot smoked crucian carp

For a quick smoking recipe you will need:

• 2 kg of fresh crucian carp;
• 80 g coarse salt;
• ground black pepper - to taste.

How to cook hot smoked crucian carp:

1. Do not gut the carcasses, but simply rinse them.
2. Prepare a solution for pickling crucian carp for smoking. Then use a syringe to inject it into the fish. Dry.
3. Place on a wire rack and simmer covered for about 1.5 hours.
4. Then open the smokehouse and grease each fish with vegetable oil to give it a beautiful golden hue.

In the last 20 minutes, you can turn up the heat to get a crust on the food.

Cold smoked crucian carp recipe

Cold smoking requires much more time compared to hot smoking.The fish loses a lot of liquid in the process and is preserved. And you can store it for up to 4 months. The following ingredients are required for preparation:

• fresh crucian carp;
• salt – 300 g for marinade and 100 g per 1 kg of fish;
• 2 liters of water;
• sugar – 1 tsp;
• bay leaf – 2-3 pcs.;
• black pepper – 4-5 peas.

Cold smoked crucian carp recipe:

1. Gut and rinse the carcasses and rub with salt.
2. Prepare the marinade by adding salt, sugar, pepper and bay leaf to hot water.
3. Place the crucian carp in a pan, marinate, and press under pressure.
4. Place in the refrigerator for 2 days.
5. Wash off excess salt and soak in water for 2-3 hours.
6. Air dry for 2 days, protecting from dust and insects.
7. Hang the fish in the smokehouse at a distance of at least 1 m from the flame.
8. Smoke with thick smoke, maintaining a temperature of +30 degrees. Use briquettes for barbecue. Smoking duration is from 1 to 3 days.
9. When the crucian carp become dry, golden, elastic, with meat tightly fitting to the bones, they can be removed from the smokehouse.

Crucian carp cooked by cold smoking is good as an independent snack

How to smoke crucian carp at home

Properly smoking crucian carp at home with minimal costs is a completely doable task. To do this, you can use liquid smoke or a mini smokehouse.

With liquid smoke

A nutritious and appetizing smoked dish can be prepared according to this recipe:

• 1 kg of crucian carp;
• 1 liter of water;
• 1 tbsp. l. salt;
• ½ tsp. Sahara;
• a pinch of sugar;
• lemon juice;
• liquid smoke.

How to cook:

1. Rub the washed crucian carp with a mixture of salt, pepper and sugar.
2. Sprinkle with lemon juice.
3. Place in a bag and refrigerate for a day.
4. Dilute liquid smoke with water in a ratio of 1:10.
5. Place each fish in the solution for 5 seconds.
6. Place on baking sheets greased with vegetable oil and place in the oven for half an hour. Set the temperature to +190 degrees.

Liquid smoke – imitation of natural smoking

In a mini smokehouse

You can smoke crucian carp at home using a small hot smoking device. For this you will need:

• 30 small crucian carp;
• 5 tbsp. l. salt;
• 2 tbsp. l. black pepper.

Cooking steps:

1. Clean the product from the insides, remove the dark film.
2. Rub with pepper mixture and salt.
3. Leave for 1 hour.
4. Smoke in a mini smokehouse for 30 minutes.

The scales can be removed immediately or left to be removed while eating the dish.

Storage rules

Hot smoked fish can be stored for up to 3 days at temperatures from +3 to -3 degrees. Keep frozen for up to 30 days. Cold smoked fish remains suitable for consumption from 2 to 3 months at temperatures from +5 to -2 degrees.

Conclusion

Smoking crucian carp in a hot smoker is a good way to prepare an independent snack for kvass or beer, or an addition to a vegetable side dish. A dish covered with a beautiful golden brown crust can become a decoration for any table. The main thing is to prepare and store it correctly.

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