Capelin spiced / cold smoked (Brand 6060 smokehouse)

Category: Cold meals and snacks
Capelin spiced / cold smoked (Brand 6060 smokehouse)

Ingredients

Fish: capelin, sprat, herring 1 kg
Marinade:
salt 3 tbsp. l.
black peppercorns 20 pcs.
carnation in buds 6 pcs.
black allspice peas 4 things.
coriander beans 1/4 tsp
mustard beans 1/4 tsp
Bay leaf 4 things.
ground ginger pinch
For smoking:
alder chips 5-6 pcs.
small apple 1/2 part
juniper berries 4 things.

Cooking method

  • I salted 500 gr. capelin. Accordingly, I took 1/2 rate of seasoning.
  • 1. Wash the fish. The herring can be gutted and the head cut off. We leave the small one whole.
  • 2. Prepare the marinade: grind the peppers, cloves, coriander and lavrushka a little in a mortar (I just crushed it with the back of a spoon in a bowl). Add salt, ginger, mustard. Mix.
  • 3. Sprinkle the fish with the seasoning mixture, gently mix the fish with the marinade.
  • 4. Put the fish in a salting container, cover with a plate and put a little pressure. (I put oppression on 500 grams of capelin: a heavy tempered glass bowl with 1 liter of water.)
  • 5. Put in the refrigerator for salting for 12-24 hours.
  • 6. After a while, remove the fish from the refrigerator. You can already eat it. Delicious marinade, I can tell you.
  • 7. Place the fish on the wire rack in several layers.
  • Capelin spiced / cold smoked (Brand 6060 smokehouse)
  • 8. Put wood chips (5-6 pcs.), Chopped apple and juniper berries in a bowl for chips installed on the pin
  • Capelin spiced / cold smoked (Brand 6060 smokehouse)
  • 9. Put the grate in the bowl of the smokehouse, the bowl in the body. Close the cover, making sure the O-ring is present and seated correctly. Put on the "weight".
  • 10. Set the Cold smoking mode - 30-40 minutes.
  • 11. After the signal, remove the fish from the smokehouse and let stand for 12 to 24 hours. And you can help yourself.
  • Capelin spiced / cold smoked (Brand 6060 smokehouse)
  • Bon Appetit!


Admin

Have you conspired today on capelin !? And both looking at night !?

An interesting recipe with apples and juniper

Ksyusha, thanks for the recipe, I'm collecting it
Ksyushk @ -Plushk @
It turns out Tatyanawhat a conspiracy!

Thank you ! The idea to smoke on an apple belongs to Solena. I tried it, I liked the result. Not usually. But delicious. And smoked at the same time. True, I have a little chips, but I put them in. I will try to smoke only on an apple, I will.
euge
I smoked mackerel only on apples, it turned out with a slight blush, just like Solen's in the photo. Then I smoked chicken thighs, added shells from 2 hazelnuts and a pinch of dried rosemary to the almost dry apple. The thighs are perfectly tanned, the color of the purchased smoked meats. Next time I'll put some shells for color.
velli
I smoked pickled capelin according to this recipe today. I am deeply disappointed with the Pickling Recipe. After the fish lay in the refrigerator for 12 hours after cold smoking, no one began to eat it. The golimny salt, although I washed it in cold water before smoking. Salted for 2 days. It's too much. It would be enough and 2 hours or put salt not 3 tablespoons, but 1.5. I will try other recipes!
Ksyushk @ -Plushk @
velli, very saddened by your disappointment. But I have been using this recipe for more than one year and everything always comes out edible. Either your salt is very salty (I use Iletskaya salt) or 2 days is a lot for this marinade. More than 24 hours I could not stand it even once, more often less.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers