Smoked fish in a pressure cooker

Smoked fish in a pressure cooker

Category: Pressure cooker

Ingredients
Frozen fish (usually I take mackerel, but red perch is also possible)	up to 6 pieces
Coarse salt
Sugar	1 tbsp. l
Cherry sawdust, but other types of wood are also possible, but not conifers

Cooking method

• Do not be upset if you do not have a special smoking device. An old pressure cooker will do. If you have one and you cannot select it only for smoking, then it is enough to lay a layer of ordinary foil on the bottom, and pour sawdust on it.


• The author of this recipe is my brother Sasha. He loves this fish very much and has been smoking it for over 10 years. So, the words of the author:


• - I take a 7-liter pressure cooker. I use a small stand, a bowl for draining fish oil and a grate for it. For the second floor, one more grate with legs. Each wire rack holds 3 fish.


• - I clean the fish from the entrails in the evening in the frozen state and sprinkle it with salt. Sprinkle sugar on top.


• - I leave it overnight.


• - In the morning I wash off the excess salt and dry it with a napkin.


• - I put a few handfuls of sawdust into the pressure cooker and put the stand.



• 



• - I put the bowl on the stand and the grate in it.



• 


• - I put the fish on the wire rack.


• - I close the lid and put on fire for 15 minutes.


• - Turn off the heat and leave to cool completely.


• - I put the fish in a plastic bag and put it in the refrigerator for several hours. She's still getting it.



• 

Time for preparing:

15 minutes.

[Viki]

Viki ... and the time (15 min.) to count from the moment they put on fire? Or should she, the pressure cooker, "hiss"?

[Viki]

Viki ... and the time (15 min.) to count from the moment they put on fire? Or should she, the pressure cooker, "hiss"?

Time is always counted from the moment the working valve hiss starts.
Should "hiss" evenly for 15 minutes. And do not open until it cools down. The fish continues to smoke when the pressure drops.

[Viki]

Viki, Thank you. I've just taken out my pressure cooker, breathing in incense, once a year, before January 1, to cook jellied meat. And therefore I do not immediately understand basic things. I will try to find a grate - at least one for a start and try.

Interested in a fish, but I don't understand: how will a pressure cooker fizzle out of water? Does steam come from the moisture in the sawdust? How long does it take until the hiss starts? It's kind of scary to put a pressure cooker without water at all ...

+1
I once smoked just like that, not fish, but a poop
the truth is, I did not water the sawdust with water at all, just put it dry, they do not smoke badly without water. Pocherevochka turned out to be delicious

Interested in a fish, but I don't understand: how will a pressure cooker fizzle out of water? Does steam come from the moisture in the sawdust? How long does it take until the hiss starts? It's kind of scary to put the pressure cooker on completely without water ...

Not a single gram of water, otherwise the sawdust will boil, and they should smolder.
The valve hisses even in a dry pressure cooker. The heat creates pressure.
My brother has been smoking fish this way since 1995. And always a great result.
I baked meat in foil in a pressure cooker without water and nothing happened to it.

And what people do not come up with for the soul

Make me go for a pressure cooker now ....... I haven't cooked in it for a long time

Viki, thanks!

Does the fish turn out to be cold or hot smoked?

Vika is a tricky question

And the curtains after this procedure often need to be washed, the smell is persistent smoked after that?

[Viki]

It's so interesting to go crazy !!! and then all the liquid smoke everywhere I can not stand it. Viki, you should try your way
marinal , and what manipulations to carry out with the podcherevka? and how much to smoke?

Vika is a tricky question
And the curtains after this procedure often need to be washed, the smell is persistent smoked after that?

Got it, right? I confess. The kitchen curtain has to be washed after each smoking. As well as after frying fish in a skillet. But the fish is tasty, and the machine washes. Fast wash program, minimum powder. In general - it is worth smoking fish !!!

Caught

Well, intimately

Boom fish do, boom

There is an old pressure cooker, there are grates, I will find a bowl, but where in our time can you buy sawdust, and even cherry?
Or, in general, at least some.

[Wildebeest]

Wildebeest, but in our time, sawdust is just not a problem. Any pet store has shavings and sawdust, all with eco badges. You just need to choose sawdust from fruit trees and so that without flavoring, otherwise they come with lavada, they say hamsters like the smell of lavender.

- I put a few handfuls of sawdust into the pressure cooker and put a stand.
- I put the bowl on the stand and the grate in it.
- I put the fish on the wire rack.

And why is it not enough just a grate (from an airfryer or microwave oven) on legs? That is sawdust, then a stand, on a stand - a fish.

It's a pity there is no photo ...

[Viki]

Viki
For 2-3 years I have been urging my people to buy a smokehouse for a summer residence.
But I was told that smoked products lead directly to the ancologist.
I agree, but it's delicious.
But nevertheless, I dream that once a month, in the summer season, you can make your own smoked fish.
It's still better than using liquid smoke.
I don’t know, I don’t know, I don’t know. Which is better to choose.
My friend's son uses some kind of smokehouse, once a month they smoke a fish and .... Life is wonderful.

And why is it not enough just a grate (from an airfryer or microwave oven) on legs? That is sawdust, then a stand, on a stand - a fish.

It is enough if the fish is not very oily. If it is oily, then a lot of fat flows onto the sawdust, and it is tastier when the sawdust smolders with a little fat.

It's a pity there is no photo ...

Yes, I asked to add.

Vicki, you would have signed the pictures, otherwise your recipe on one of the forums is passed off as your own. And completely ripped off yours: word for word. Usual. If only a link to the author was given. They also give advice.

On one of the forums your recipe is passed off as your own. And completely ripped off yours: word for word.

Where is this disgrace? If at the culinary club, then there is its real author, I spoke about this in the first post. My brother Sasha was the first to start smoking fish in this way, then he taught me, but they took away the recipe from me or from him, we will not find out. In general, the fish went to the people ...

On which site I saw - I do not remember. I got there by accident. I was looking for how to smoke the meat. Google "sent" there. I remember very much these wonderful fish. Already drooling. By the way, the recipe was written by a man. So it may very well be your brother. And there was also a recipe in a pressure cooker - a turkey fillet smokehouse, also from this author (in general, initially this recipe interested me). And then there was the fish.
If so, thanks to your family for the invention. I already found the pressure cooker. By the way, after manipulating smoking, will it still be suitable for normal use?

[Lenny]

And there was also a recipe in a pressure cooker - a turkey fillet smokehouse, also from this author (in general, initially this recipe interested me). And then there was the fish.
If so, thanks to your family for the invention. I already found the pressure cooker. By the way, after manipulating smoking, will it still be suitable for normal use?

Lenny, exactly, it is you who found our family pressure cooker. My brother Sasha is under the nickname abale at the culinary club. For turkey fillets, I buy at the pharmacy an elastic piece to fix the bandage on the arm - leg, you probably know. One and a half kilo piece is included. After manipulating the smoking of turkey, pork, chicken fillets, the pressure cooker will be in order, but for the fish we have a separate pressure cooker for fish only. By the way, when smoking meat, you can cover the bottom with foil, and then pour sawdust on it.Then it will be easier to wash.

Viki, super cute fish !!! Respect to you and your brother !!!
I have a question: if you smoke chicken, what and how long should you marinate it ...? and how long to smoke afterwards?
thank you in advance

Hello!
I registered, because in the very near future we will acquire HP ... But I'm talking about something else - about smoking. I smoke fish (perch, herring, greenling) in a smokehouse at my dacha, but the process does not change if you smoke in a pan. I put a layer of alder sawdust (in a shop for hunters and fishermen) 1-1.5 cm on the bottom of the smokehouse, then a tray for collecting fat (so that the sawdust is dry and DO NOT WATER THEM, you can pour 1-2 tablespoons of sugar to color the fish, and then grill with the fish. Previously, I have not gutted fish, recently I have been gutting and removing gills, because not gutted is slightly bitter. And for an average fire for 30 minutes, if the fish is large, then longer. I gut the fish and dip it in salt, 30 minutes before smoking. You can add sprigs of apple or cherry to the sawdust for taste. Smoke chicken for 2 hours.

[Nike12,]

Nike12, but you can smoke only on cherry sawdust (I did not find alder sawdust in the store for hunters and fishermen).

They recommend 50/50 fruits with alder, but we only have alder. Instead of alder, you can use oak, although you won't spoil it with cherry. I bought alder in a ribbon once in a boom. bag, opened, and sawdust in the mold, so look what's in the bag.

Please tell me, should the smoke come out strongly? I ran after my pressure cooker, and found that the valve was lost, such a pimple that it was sticking on top. Can you put in a match?

Smoke is allowed, but not too much. You want to smoke in the apartment, then you won't wash it off. In ordinary smokehouses, they even make a water seal so that the smoke does not come out, otherwise if there is a smoke outlet, that is, the flow of air and sawdust will quickly turn into coal, but we do not need this. In principle, in place of the valve, you can put on some kind of tube and bring it out into the window.

The water seal is interesting !!! Just put the pipe in a jar of water? In general, you have to try: either in the jar, or in the window (or even in the hood you can try!) I will try on the weekend! Thank you.

Before buying a quick smokehouse, I was incredibly interested - where does the smoke go there? And only when using it did it become clear - it is, as it were, "absorbed" by the water evaporating during cooking (the floor of a cartoon cup) and remains in it. No smoke in the apartment!

[Viki]

Viki but with an electric pressure cooker I think the manipulations are the same? And why is it for the sake of one fish to buy an old pressure cooker?
Where are your recipes for smoking turkey?

Has anyone already tried smoking in an ordinary pressure cooker without water? I really want to try it, but it's terrible without water, I can't get over myself. About 15 years ago, my friend's pressure cooker exploded in front of me (my husband, a theoretical physicist, damn it, plugged a spare valve instead of a melted ball with a splinter !!!) - so the gas stove tore off the pipe, the doors of kitchen cabinets opened, pea soup flew into it, and they closed ... A hole formed in the slab, everything that stood on the countertop was broken - in general, as soon as they were alive ... And the neighbor from above came running and introduced himself very funny: I am a neighbor ABOVE, what exploded with you? I have not used it at all for a very long time, and recently I bought a small one for 4 liters. There was no grate in it, and its diameter was only 20cm. Today I bought a metal strainer, I think in an inverted form it is just suitable for smoking. In short, everything is ready, you just need a kick

Yes, I smoked fish over the weekend using this recipe. Nothing exploded, because I did not plug the valve. The fish turned out, only I, apparently, did not report the sawdust, so it was slightly smoked. But tasty

Yes, I smoked fish over the weekend using this recipe. Nothing exploded, because I did not plug the valve. The fish turned out, only I, apparently, did not report the sawdust, so it was slightly smoked. But tasty

And how much? Is the amount of sawdust to be counted per product weight or pressure cooker volume? And where did I buy the sawdust - this item is still in development. And another question: Was the steam coming out of the valve with a smell of smoke? (although where does the steam come from if there is no water?)

I'll get into the conversation. About sawdust - in the internet the most contradictory opinions, from "a little bit at the bottom" to "a layer of 1 cm". By the way, I fall asleep 1 cm, and then a smoke appeared on the fire - I reduce the fire.

I'll get into the conversation. About sawdust - in the internet the most conflicting opinions, from "a little bit at the bottom" to "1 cm layer". By the way, I fall asleep 1 cm, and then a smoke appeared on the fire - I reduce the fire.

ATP for the additions, but the fire is not quite the same. It's about a pressure cooker, so you won't be able to watch the smoke. And that's why the amount of sawdust is so important. It worries me more in terms of "what will happen to the pressure cooker without water", and not the degree of smoked fish. Since this degree can be corrected the next time, and if the pressure cooker deteriorates (or God forbid it explodes), there will simply be no next time

It worries me more in terms of "what will happen to the pressure cooker without water", and not the degree of smoked fish. Since this degree can be corrected the next time, and if the pressure cooker deteriorates (or God forbid it explodes), there will simply be no next time

A pressure cooker is a piece of iron in the first place. It will heat up. Sawdust (a layer a centimeter is what you need) will begin to smolder. If a pan is installed, the fat will drain into it. If not, the fat will wet the sawdust and they will start to cook. The failure of the "smoking" operation is guaranteed in this case.
When the valve starts to hiss, it is necessary to reduce the heat, achieving a quiet hiss - this is already guided by ear. With a working valve and a quiet hiss (low pressure) pressure cookers will not explode. Inside there will be smoke from sawdust and the fish will be smoked.
After turning off, leave until it cools completely. Let's open it - the kitchen will be full of smoke. Yes, and the fish still "reaches" when it cools.
The bottom of the pressure cooker is cleaned of sawdust, but the smell of smoke ... I'm afraid it will remain forever.
Therefore, we use one pressure cooker for smoking, and the other for everything else.

[Viki,]

Viki, 100% correct remarks.

[your catch]

I do it at the stake. Like this.

This is the seventh smokehouse in thirty years. From homemade - the third.
This time with a wooden lid lined with food foil from the inside. This way less tar condensate is formed. Which gives bitterness, dripping on top of the fish. Sometimes, for additional protection from it, I cover the fish with paper on top.

The grate is wooden so that the fish does not get hot. Sawdust at the bottom of the smokehouse. A pallet is placed directly on them. Sawdust (less often small shavings) I use alder, cherry, willow. I did not notice much difference. The main thing is not to conifers.

The results are here.
Terpugi



Music notes



Lived, in general. It used to be exclusively your catch smoked ...

[Anna 1957]

And where did I buy the sawdust - this item is still in development

That's really, Anna 1957, this is not a problem in St. Petersburg. The simplest thing is that all Seven Hills stores have alder chips. And I also bought apple, beech, etc. for my "intra-apartment quick-smokehouse" - wherever there are goods for tourists, fishermen, hunters. They can also be found in pet products, but you have to ask without flavorings.

[Anna 1957]

That's really, Anna 1957, this is not a problem in St. Petersburg. The simplest thing is that all Seven Hills stores have alder chips. And I also bought apple, beech, etc. for my "intra-apartment quick-smokehouse" - wherever there are goods for tourists, fishermen, hunters. They can also be found in pet products, but you have to ask without flavorings.

And what was the best option?

And I use a little bit of everything 🔗

So I had only a handful of sawdust. And since there was no stand, I wrapped them in foil leaving holes. It turned out that a handful is not enough.

So I had only a handful of sawdust.It turned out that a handful is not enough.

No, mine requires much less handfuls, just a pinch, and that's enough.

Whoever will smoke meat or chicken, be sure to put it in a salt solution and leave it overnight. Strong salt solution - for every liter of 50 g. For a whole chicken, 1.5 liters of water and 75 g of salt are used. Boil the solution, allow to cool completely and immerse the animal (or its parts). It won't get too salty, don't worry. Then you need to rinse with running water and dry. You never know what bacteria are there and what they will do when heated. And suddenly multiply. Better to get rid of them beforehand.

.... I wrapped them in foil leaving holes.

This is precisely the reason. Loose contact with the heating surface through the foil, resulting in low heating and smoke generation. At least a handful of mounds, at least a cup ...

Whoever will smoke meat or chicken, be sure to put it in a salt solution and leave it overnight. Strong salt solution - for every liter of 50 g. For a whole chicken, 1.5 liters of water and 75 g of salt are used. Boil the solution, allow to cool completely and immerse the animal (or parts of it). It won't get too salty, don't worry. Then you need to rinse with running water and dry. You never know what bacteria are there and what they will do when heated. And suddenly multiply. Better to get rid of them beforehand.

So we, by joint efforts, discussing errors, will calculate the best option. As for the bacteria: an increased pressure is created in the pressure cooker and, in theory, they should die faster than under normal conditions. And simple salting for a day does not get rid of them anyway - this only dehydrates the product. It is used in the manufacture of dry-cured meat, and it is recommended to freeze it in a home freezer at -18 for 2 weeks to kill bacteria. I, frankly, ignore these recommendations at my own peril and risk.
By the way, no one said: does the smell of smoke come from the valve? It is clear that I will not open a hot pressure cooker from the fire, until it cools completely. And when I open it, there will be no smoke at all? I may be asking stupid and funny questions, but I want to avoid emergency situations

[Viki]

By the way, no one said: does the smell of smoke come from the valve?

More likely no than yes. The pressure, the level of the opening of the valve, has nowhere to come from.

It is clear that I will not open a hot pressure cooker from the fire, I will wait for it to cool completely. And when I open it, there will be no smoke at all?

There will be smoke for anyone, unless it can help if you keep it closed in the cold for a day.

You need to open it on the balcony and there will be no problems. You can also hot

I may be asking stupid and funny questions, but I want to avoid emergency situations

Nothing stupid. Normal questions.
In my opinion, such an abnormal use of a pressure cooker is self-indulgence, no offense Viki be said.
Firstly, how many fish will fit in the pressure cooker, on the bottom? Moreover, you will have to cut it in pieces.

Secondly. The pressure cooker, as already warned here, will irrevocably switched to smokehouse mode. Especially if it is made of aluminum, not stainless steel.

Therefore, for such cases, in my opinion, it is better to buy a real smokehouse. With a water lock, if you want to use it in the kitchen. I filled the special groove in the lid with water, put the hose on the fitting and smoke in the window as much as it would fit. A specially made tool is better than any adapters anyway.aboutb. The price of such a smokehouse is about twice that of a pressure cooker.

However, it's the master's business, it's up to everyone to decide. Everyone has their own "most progressive" method. I have something that ... I live in a private house and have a fireplace at my fingertips.

[Viki]

You need to open it on the balcony and there will be no problems. You can also hot

This is a valuable recommendation.

In my opinion, such an abnormal use of a pressure cooker is self-indulgence, no offense Viki be said.
Firstly, how many fish will fit in the pressure cooker, on the bottom? Moreover, you will have to cut it in pieces.
Secondly. The pressure cooker, as already warned here, will irrevocably switched to smokehouse mode. Especially if it is made of aluminum, not stainless steel.

And this is absolutely correct.