Hot smoked fish at home

If a fisherman lives in your family, then sometimes there are situations when you do not know what to do with a small catch. Sometimes a small fish does not want to be salted or fried. Therefore, we offer you to learn how to smoke hot smoked fish at home - it's very tasty! The fish is fresh, fresh from the reservoir, therefore, does not require strong pickling, salting. We arm ourselves with salt, any spices and go to smoke a delicious fish at home, which will leave with a bang with a glass of cold beer.

To prepare smoked river fish, you will need:

River fish (perch, pike)
Salt
Spices any
Sawdust

How to properly smoke hot-smoked river fish at home, a recipe in a smokehouse:

For smoking, it is best to use alder sawdust. This is verified, meat, poultry and fish are obtained with excellent taste.

Gutted freshly caught river fish (perch), wash thoroughly. Perch is a fish that does not need to be cleaned, it is perfectly cooked in scales.

We rub each fish a little with salt, if desired, you can add spices for the fish. It is important not to oversalt! Put sawdust soaked in water on the bottom of the smokehouse. Lay the grate and put the salted fish on it.

Make a separate fire. Prepare additional chips so that there is something to report if necessary.

Put salted fish on the grate and slide the lid on the smokehouse.
Set the smokehouse on the fire (we will get hot smoked fish) and detect for 20-30 minutes. During this time, a small river fish will be completely ready.

Put the finished hot-smoked fish on a plate, cool and serve with a glass of cold beer.

Enjoy your meal!