The most simple smoked sea bass without extensive training. Many are preparing smoked fish. So I decided to share my recipe for cooking the smoked perch. Fish, which in addition to the range of fins and no bones.
|Cooking time 60 minutes||Number of servings -|
Preparation of the smokehouse.
In smoker poured dry alder sawdust. Right here pour 2 cups of water and mix with sawdust. Wait 5 minutes to wet sawdust and not much burn. Someone zamachivaem them in advance.
Lay the grill with the fish in the smokehouse.
Now close the smoker and set on fire.
For fire I use the grill, folding it mehraby.
Now the count down time of 25 minutes.
Today a very strong wind.
First burning birch coals. They were not enough. Puts the wood from felled trees, but they have erupted.
In the area lay a lot of fir cones, so they helped!
Very much inflamed, but they need to throw often.
But anyway - the fish was eating for both cheeks!
The most important thing from sea bass are the backbone and fins.
No extra bones!
And despite the fact that the scales had been previously removed - is eaten together with the crust ))
And so in the area... although it was blowing a very strong wind.
Leningrad region, Tosnenskiy district.