Smoked carp is a delicacy dish which can be prepared outdoors or in the home. In his meat contain useful for the human body vitamins and minerals, restoring the brain and spinal cord, strengthen the mucous membranes, normalizing the level of glucose in the blood.
At observance of technology of treatments-smoked carp in the meat are retained antioxidants, substances that help protect against negative effects of free radicals, which are beneficial for the skin. Hot method of Smoking helps to melt from fish excess fat, so get a dietary meal, 100 grams of which contains just 112 Calories.
- Rules for the selection and preparation of fish
- How to smoke carp: recipes
- How to smoke carp: a classic recipe
- Smoked carp in a spicy marinade
- Carp in wine marinade
- Useful video
Rules for the selection and preparation of fish
Getting a delicious and wholesome meal depends on used for the preparation of the product. Ideal buy fresh, and even better live fish. If you use chilled carp, you need to check its freshness: eyes should be clear, gills red. For Smoking you can use frozen carp, but only if it is not thawed several times.
This fish will be loose, after Smoking the meat will disintegrate into fibers. Before cooking carp gutted and removed the gills from it. The scales with it is not removed as it protects the meat from excess soot. Carcasses weighing up to 1000 grams smoked whole, larger specimens are cut into halves along the spine. Very large instances, it is recommended to cut into pieces a La carte.
How to smoke carp: recipes
For cooking carp essential smoker and wood chips. The correct choice of wood chips largely depends on the taste of these dishes. Universal option is alder chips or shavings: it gives the meat a mild, slightly sweet flavor. Aspen chips makes smoked bluff. For flavor you can add to the smokehouse branch of a juniper or a mix of alder chips from cherry, Apple, pear, plum.
The wood of fruit trees is ideal for Smoking fish at home. Categorically not suitable for laying in a smokehouse wood chips from trees, which give the combustion of tar(pine, birch) or rich in essential oils(Rowan, wild cherry, eucalyptus, sea buckthorn). Before placing in the smokehouse wood chips for 20-30 minutes soaked in water, then spread on a gridhaveto glass excess fluid. Wood before placing in the smoker should be moist, but not wet.
How to smoke carp: a classic recipe
3 pounds fish take:
- 200 gr. salts;
- 50 gr. sugar;
- 20 g. black and red pepper.
Stages of preparation:
Important! Can not be put in the smoker too moist fish. In this case, the carp will get cooked, the meat will be crumbly and tasteless.
Smoked carp in a spicy marinade
- mustard beans – 3 tsp;
- black pepper or a mixture of coarsely ground – 2 tsp.;
- salt – 80 gr.
- water – 1.5 liters.
Prepared fish pour the brine. The amount of brine is calculated in such a way that the carp was in it freely, completely covered with water. The time of salting in the cold for 12 hours. It is also possible quick pickling at room temperature. In this case it will be sufficient to sustain the fish in the brine for 4-5 hours. After brining the fish are dried with a towel, carefully removing all the moisture. The pieces are then rolled in pepper and mustard, 3-4 times.Smoked carp as previously described. Fish pieces cook faster, so time reduces to 30 minutes.
Help! Every smoker has some features(thickness and quality of metal, platnosti cap installation), so to calculate the exposure time of fish it is necessary experimentally. The willingness of the first Smoking determine, to reverse the fish in half. If the skin separates from the meat and from the ridge follows the juice without admixture of blood, the fish is ready.
Carp in wine marinade
Dry white wine gives the fish a juiciness and a spicy aftertaste, so it can safely be added to the marinade. The ingredients for the meals:
- carp medium size – 2-3 carcasses;
- water – 2 liters;
- salt – 1,5-2 tbsp;
- lemon juice and soy sauce – 3 tbsp;
- wine – 2-3 tbsp
- black and red pepper – to taste.
Stages of preparation:
Help! The level of heat inside the smoker helps to control a drop of water on the lid. If it immediately boils and evaporates, heat is better to reduce, otherwise the carp inside undermountain.
The ratio of nutritionists to smoked products are not unambiguous and many argue that they are harmful to health. But carp smoked, cooked at home, without chemical additives and harmful flavors – a real masterpiece of culinary art. When used in reasonable quantities it will bring only benefits and deliver to the owner and his guests a lot of fun.
The technology of preparation of carp at home on video.