Smoke bream

Category: Fish dishes

Ingredients
Bream	5 pieces
Salt	taste

Cooking method

These are the weather we have on the Pond now. Winter, frosty, sunny…. Naturally, the pond, tea is not Africa with us, it was covered with ice. But the fish didn't go anywhere. So he lives under the ice. And people catch it, and where to go - a habit. And once they catch it, then it means that then it is necessary to eat it. You can eat in different ways, but this time we decided to smoke the fish. Here's how it turned out.
Bream, therefore, smoked.
How they caught it, how they carried it from the pond ... not about that conversation, although it was interesting. But they brought and even gutted. To clean, that is, they did not sand the scales, but removed the gills. Although we have a purely ecological sense, it is a habit, however. And then ... the gills are not tasty at all. Why do we need them? So they deleted it. Look, what kind of fish turned out.
First of all, the fish was cleanly washed, after the excess for the process was removed.
While the fish were aired, I dug a little in the sources on the subject of "how to cook." There are a lot of recommendations and advice, but I decided to follow the simplest path. Without any twists of culinary fantasies….
Therefore, besides fish, I prepared only salt. Coarse grinding. The simplest one.
And the dishes were not suitable, except for such a tray. Large bream crept up, did not enter any pot or basin.
The potatoes are here solely to indicate the readiness of the brine.
He poured water into a basin so that it would be enough to cover the fish, and poured salt there. How many? Until then, he added, dissolving it, until the potatoes floated up. Here's a simple way.
And then he poured the fish and put a light load on top. Exclusively so that the fish does not float. Yes, pouring the brine, we must try to get salinity inside the fish too.
The fish stood in the brine at night. And in the morning, taking it out of the brine, I washed it well with bream.
And then he held it for another half hour in clean water. The recommendations generally said that it was necessary to soak for two hours. But I didn't.
Then he put the fish “on the belly” on a paper napkin, dry it and so that the excess glass from the “inside”. For about an hour.
I decided to smoke on alder chips. What else? This material is familiar and tested.
I scattered a couple of handfuls along the bottom of the smokehouse and added a few cherry twigs. For the scent.
I loaded the smokehouse. I put a couple of bream down, and one at a time on the upper tiers. I didn't grease the lattice with anything. Breams are very fat ... they were, that's why I didn't.
He made a fire in the grill, and put a smokehouse on top.
He kept the smokehouse over medium heat for thirty minutes. Even the average was the first fifteen minutes, and then - almost on coals.
And so ... the cover was removed.
Here it is!!! By the way, the fish almost didn't stick to the grates. So ... here and there, a little bit. They filmed very easily.
Very tender meat turned out. Exactly what you need. And in terms of salinity and fat content, in the sense it did not dry out at all. So juicy ... fragrant.
It separated from the bones very easily. Not breaking, not crumbling, neat layers.
In the meantime, fiddling, and then enjoying the fish and evening. So they drank tea with mint in the frost, admiring this picture.
Angela to you at the meal !!!