How to Cook Crucian Carp Recipe

Crucian carp smoked with hot smoking is one of the most popular cooking methods. The result is an appetizing goldfish, with a unique taste and pleasant aroma. Smoked smoked crucian carp WHAT IS USEFUL FOR CRUCIAN So, below we will discuss how to prepare hot smoked crucian. The recipe is quite simple. You can cook tasty fish even at home. However, not everyone knows how useful crucian is. The properties of this product were known even in ancient Rus. At the table during the party only river fish were served. It should be noted that there are many proteins in the capsule that are useful for those who regularly resort to strict diets. The composition of freshwater fish includes amino acids. Calcium, contained in a protein, is well absorbed and allows you to strengthen your nails and bones. After smoked crucian carp with hot smoked, all the useful properties of the fish are preserved. Therefore, this product is distributed not only on the territory of our country, but also abroad. Even with this heat treatment, the fish has a low calorie content. It can be introduced into the diet of those who follow a diet and are looking to get rid of excess kilograms. In addition, carp contains a large amount of vitamins E and A, which support the body, protecting it from infections and reducing the risk of oncology. his method of cooking a river slave is considered the simplest. To smoke the carp, you will need: 3 kg of fresh fish; 200 g of large salt; Black chicharos. Before preparation begins, the tent must be prepared. Home smoked caramel HOW TO CLEAN THE FISH So how to smoke a smoking tent? To begin with, it is necessary to slide the housing. To do this, you need to make an incision in the abdomen, without cutting to the end of the belly and turn about 5 millimeters. If this is not done, the fish may fall off the hook as a result of intense heating. It is also required to preserve all juices produced during heat treatment. Fish is only recommended for the intestine. There is no need to clean it. Scales, tail, fins and head should be done. After the carp has been removed, you need to wash them well under running water, and then move the incision towards the colander. This will remove the liquid completely. FREGAR AND DESHERBAR To smoke the carp (hot smoked) was successful, you must prepare the fish well. Peeled cinnamon sticks should be rubbed with black pepper and salt inside and out. Don't forget the gills. Many people are afraid of overdoing the fish. But this is impossible, because the tent will have as much as they need. After that, the fish must be placed in the solution. To do this, you must dissolve 6 tablespoons of coarse salt in three liters of water. Prepared corpses should be placed in a deep pot and covered with solution. Finally, sprinkle with salt. Now the tent must be covered with oppression and placed for two hours in the cold. During this time the fish is well salted. Prepared cucumbers should be removed from the pan and rinsed. This will remove the excess salt. It is necessary to fill the gills, as well as the carcasses inside and outside. Fish before smoking should be slightly dry. For this casing must be hung for an hour in the fresh air, necessarily covered with gauze. PREPARATION OF A SMOKEHOUSE ad To get delicious crucian carp at home, you need to properly prepare a smoke. All your items must be clean. At the bottom it is necessary to place a layer of sawdust. For the preparation of carrots it is better to use alder. It is also worth putting some cherry branches. It is recommended to place the pallet on top of the sawdust. You will need to drain the fat that the fish fillets emit during cooking. INSTALL THE BUILD So how to smoke a smoking tent? When everything is ready, the carcass must be soaked with napkins, and then placed on the grill so that the notches are on top. After that, the fish can be placed in the smoker and closed with a lid. The main thing is that there are no holes. If the cover disappears, you must press with bricks or stone. Smokehouse must be hermetically sealed. The device must be placed on the coat of arms or on the bricks. Get the smoke you need to build a fire. For this, you can use both coal and firewood. COOKING PROCESS The flame under the structure should be kept at a low level. Otherwise, the fish may burn. After a while, the sawdust in the smoker will begin to char. As a result, aromatic and woody smoke will begin to be emitted. Its appearance indicates the smoking process. The cooking time of the fish depends on the size of the channels. The whole process usually takes 20 to 40 minutes. ad After cooking, the smoker should be removed from the heat and the lid removed. After that, you should wait until everything is fine. It is not recommended to take out the hot casings, as the casing will just fall apart. Leave them on the grill for 15 minutes. After the specified time, the carrots can be carefully removed on a plate and served at the table. It is recommended to store such fish in the refrigerator. READ MORE STORIES......