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Hot smoked saury and Kamchatka smelt

Hot smoked saury and Kamchatka smelt

Category: Fish dishes
Hot smoked saury and Kamchatka smelt

Ingredients

Saury 3 pcs.
Smelt 500 g
Salt taste
Smoking material - walnut partitions

Cooking method

  • My fish, we remove the head, entrails and tail from saury. Salt the fish and leave it for a day.
  • Then we put it on the wire rack, set it - cold smoking - 7 minutes, hot - 25 minutes.
  • The material for smoking is walnut partitions. We fill the jar completely. The smell is very pleasant, tart.
  • If smoked separately, the hot time for smelt can be reduced to 15 minutes.
  • Best consumed chilled, 12 hours after preparation.

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Luysia


Collecting partitions! And the smelt does not swim with us!

MariV, and in a glass compote? There must be beer!

Feofania
cool!
MariV
It does not float here in Moscow either - however, as the saleswoman confided in me, there was a large delivery; to you the identity should be brought! Well. Is there a capelin? And in a glass - young homemade red wine from Abkhazia! It's like a pathetic parody of the Flemish; yesterday in Pushkin, on Volkhonka was - well, how not to go to the Flemings, still lifes, you know .......
Luysia
There is only capelin on our farm!
Admin

Olya, appetizing - no words! And it was necessary to exhibit it by night?
MariV
Duck, isn't it a fish? Not meat ... But looking at it ...
SchuMakher
Gyyyyy, Toka's avenger, I wouldn't clean her
MariV
Man, and who cleaned something? She tore off the head, tail and entrails of the saury so that it took up less space. Well they, these fish, without scales ...
SchuMakher
I'm talking about a head with entrails and gru ...
 

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