Smoked fish
Smoked fish not only tastes great, the fish can also be kept longer. This can be an advantage, especially when travelling and there is no fridge for storage.
Ingredients
- Fish, whole or fillets
- Salt
Accessories
- Grill bowl with rack or hole in the ground with wooden rack
- Wood chips* for smoking
- Grill cover
Preparation
- The fish is salted before smoking with about twice the amount that would be needed if you were grilling the fish.
- Then place the fish on the rack and cook until the eyes are white and the dorsal fin can be easily removed. Ideally, the cooking temperature should be around 90°C to kill any germs.
- Then the actual smoking begins. For this, the embers are covered with wood chips so that the air supply is interrupted. The fire can then no longer burn and only smoulders. The temperature should be around 40°C.
- Depending on personal preference and the size of the fish, it is now smoked for 30 minutes to 2 hours. The larger the fish and the smokier you want your fish, the longer they need to be smoked.
- Serve the smoked fish still lukewarm and with some bread or enjoy cold at a later time.
*We used birch, because there is birch everywhere in Sweden. Normally you use beech or alder, never conifers because of the high resin content. If you make the chips yourself, use dry wood.
Production of the wood chips
Smoking
