Smoked herring at home

Smoked sprat is a great find for those who love fish. Many will say that you should not mess around with such a trifle. Do not try to rush to conclusions, because the result will be amazing, impressive. It turns out a natural product with amazing taste. Yes, and at the price of a delicacy is available to everyone. And what a pleasure to observe how a golden fish gets from the smokehouse, exuding a divine smell. Convincing arguments are endless, so the following is a recipe for how to get smoked herring at home. See photos that will help to deal with the process of hot smoking.
Smoked herring at home

Grocery list


Preparing for smoking at home, you must purchase:
  • 1 kg of herring;
  • 2 tbsp. l salts;
  • favorite spices.

Smoked herring at home

How to cook smoked sprat: instruction and step by step photos


First you have to do fish. It is unlikely that someone will go to catch. Hope for our fish shops. It is proposed to choose a cooled product, although it is not easy to purchase it.Frozen sprat will do the trick. However, it will have to naturally thaw naturally. Let stand a couple of hours in the air. If you really want to very quickly, allowed to drop into the water, as in the photo.
Smoked herring at home

The carcass is definitely worth cleaning. Own laziness is always to the detriment, so do not indulge yourself with illusions that it will come down with guts. Still, it is much more pleasant to eat smoked herring when it is pre-gutted. And the tails and fins are not cut, so will the integrity of the carcass.
Smoked herring at home

Fish to be thoroughly washed. The water gradually brightens and then becomes transparent.
Smoked herring at home

It's time to move on to pickling. 1 kg of herring will require 1-2 tablespoons. l salt. Immediately, spices are poured into a bowl. Then you should carefully roll the fish in a salt-pepper mass. According to the recipe, leave the fish to salt for about 2.5-3 hours.
Smoked herring at home

After the specified time, it is recommended to wash the herring once again. So remove excess salt. While the smokehouse is being prepared, the fish can be decomposed to dry.
Smoked herring at home

Many offer smoked herring at home in the oven or pan. It may be possible, but it is much more practical to perform this procedure in a domestic smokehouse, which is installed in the country house or in the yard of a country house. Folding devices are convenient to use even on picnics.At the bottom of the box poured a layer of chips. In the specific case, alder was used, although the mass obtained from any hardwoods will do.
Smoked herring at home

The prepared, slightly dried fish is laid out on the grate. Practically hot-smoked fat almost does not drip, but it is still better to place trays under the grill or lay out a piece of foil.
Smoked herring at home

It remains to close the box tightly and toss firewood from below so that smoke is constantly generated. Hot smoking lasts about 40-50 minutes. Periodically, after half an hour of cooking, it is desirable to look at the color of the skin. If it has become golden, you can get a smoked delicacy.
Smoked herring at home

You can eat hot smoked herring immediately as soon as it is removed from the grill. However, on the second day, its taste becomes even more saturated, delicate. Try, experiment! The recipe is simple, and fun sea! Bon Appetit!

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