Hot smoked catfish at home


Soma can be cooked in different ways, but it gets a brighter taste in smoked form. His fat and tender meat will always be a welcome treat for fish lovers. Moreover, it is practically devoid of bones. Smoked catfish can be done in the home smokehouse or in nature.
smoked catfish
After smoking the catfish serve after 2 hours - the meat should "rest"
Photo: Getty
  • Servings:
  • Cooking time:2 minutes

Hot smoked catfish: product preparation

Smoke fish can be whole, in the form of a steak or filet. But first, it must be cleaned, remove mucus, scales and gills. Gutting should be done carefully so as not to damage the gallbladder - from this the meat can get a bitter taste.

Next, proceed as follows:

  1. Rinse the meat thoroughly.
  2. Dry with a paper towel or napkin.
  3. Rub the salt inside and out. For spicy aroma, you can optionally add thyme, crushed bay leaf, pepper.
  4. Put the fish in a container with a lid and leave for 4 hours in the refrigerator.
  5. After the fish rinse again - we do not need the remnants of salt.
  6. Hang the pieces on a wire or hooks and leave to air for 2 hours. During this time, the fish dries out and shrivels a little.

To prevent the hanging meat from attacking the insects, soak a piece of gauze in the vinegar solution and cover it.

How to cook a delicious catfish: smoked at home

Now proceed to the most smoked. In order for the result to please you, follow the following recommendations and the sequence of steps:

  1. As firewood is better to take alder wood chips. It needs quite a bit, enough 3 tbsp. l Otherwise, the fish may turn out to be bitter. Pour them to the bottom of the smokehouse.
  2. Above the sawdust, place a drip pan so that the juice from the fish does not drip onto the chips and does not burn, giving an undesirable smell to the meat.
  3. Put a single grate or several, if the depth of the smokehouse and the number of fish allow it.
  4. Put the pieces at a distance so that they do not interfere with each other evenly smoked.
  5. Kindle the fire, cover. If you use a portable smokehouse in the fresh air, you can use any firewood.
  6. The wood should burn well and give a heat of medium intensity.
  7. After the smoke, keep the meat in the oven for 1 hour.

During cooking, the lid can be opened as needed to check the condition of the meat.

When the fish is completely ready, you should turn off the smokehouse or remove from the heat, let it cool. After get it, serve on the table in 1-2 hours. Catfish prepared in this way can be used as an ingredient for salad.



Related News


9 Reasonable reasons to use non-standard hydrogen peroxide in the garden
How to become a pilot
Knitted cute crocheted bunny
Tip 2: What is an active and passive account
Paul McCartney created musical emoji
Original and simple hairstyles in retro style
Beautiful booties for babies knitting