Smoking capelin at home

Many experienced housewives avoid capelin and do not use it in their diet. They disdain small fish, which can be extremely tasty when cooked correctly. She is good in any form. Suitable for frying and baking, fish soup and pates. And today we’ll try to please ourselves and our guests with home-smoked capelin, prepared in our own smokehouse. The procedure is so simple that even young housewives can handle it. Everyone will definitely like this hot smoked recipe; you will want to treat yourself to such a delicacy often.
Frozen fish is quite inexpensive, which makes it even more affordable for every family that has a smokehouse at its disposal. However, there are other advantages to smoked meats obtained at home:
  • absence of dyes, preservatives, flavor enhancers, stabilizers and other dangerous components;
  • using exclusively natural products.

The main advantage of any homemade food is its high taste. Try making smoked capelin one day. You will no longer purchase it in the store.
Smoking capelin at home

Grocery list


For hot smoking you will need:
  • 1 kg of fish;
  • about 100 g of salt;
  • black pepper.

Smoking capelin at home

You can add a little more bay leaf, sugar or other seasonings, although for the first time it is better to limit yourself to the standard set. Some people have been using it for many years, preparing hot smoked capelin at home.

How to pickle capelin for smoking: tips


First, the purchased fish is defrosted. Do not use a microwave or other appliances. Let it thaw naturally. After this, the carcasses are washed and moisture removed. Gutting capelin is not recommended.
Smoking capelin at home

Place the prepared fish in a container, sprinkle with spices and salt. You can stir lightly so that the salt is evenly distributed between the capelin.
Smoking capelin at home

Salting lasts about an hour. Then the carcasses are washed under running water and dried again with paper towels. If time allows, place the fish on cutting boards or plates and leave in the air to ventilate moisture.
Smoking capelin at home

How to smoke capelin: a step-by-step guide


The smokehouse is being prepared. Chopped finished wood chips are poured into the bottom of the box. Beech has excellent properties. It is this that is proposed to be used for preparing the delicacy. A layer of wood chips, about 1 cm high, is poured onto the bottom, as shown in the photo.
Smoking capelin at home

Small containers are placed directly on the wood chips. The fat released when smoking fish will drip into the trays.
Smoking capelin at home

The fish is laid out on the grill, as in the photo. Having taken a kilogram of capelin according to the recipe, you will have to smoke it in two batches. The top of the box closes tightly. A fire is burning below or coals are smoldering, and hot smoked fish is being cooked inside.
Smoking capelin at home

It will take 25-30 minutes for the fish to become edible. During the specified time, the color of the skin will change radically. A golden hue is acquired, by which one can judge the readiness of the product.
Smoking capelin at home

The capelin is almost ready, but do not immediately remove it from the box.Let rest with the lid open for 10-20 minutes until cool. It turned out amazingly beautiful and at the same time tasty and harmless. Try it quickly! Bon appetit!
Smoking capelin at home

Smoking capelin at home
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Comments (6)
  1. winbob
    #1 winbob Guests 4 May 2018 16:47
    7
    Recipes are always filled with advice such as not to defrost in the microwave or a wish to let cooked food rest :) I especially liked the phrase about harmless smoked fish - this can be safely written down as a pearl. Smoking is the process of treating a product with a pure carcinogen. But even realizing this, I can honestly say that there is nothing tastier in life than smoked fish, lard or meat. And besides the salting recipe, I would still like to know about the structure of the smokehouse itself. The fact that this is an iron box can be seen from the very appetizing photos, but a number of questions remain. Where is the fire burning or the coals smoldering? Under the smokehouse or should you light the sawdust in the box itself? Where does the smoke go? If the sawdust burns in the cube itself, what keeps it burning? Logically, there must be forced ventilation or air flow, otherwise even the most frail smoldering will go out.Why do you have to save fish in two passes? Is this a recipe or is the performance of this smokehouse simply designed for half a kilogram of product? If the author answers, I will be grateful. Thank you in advance!
    1. Vadim
      #2 Vadim Guests 1 September 2019 21:38
      3
      Learn to read! It’s all written there, but if you can’t understand where the coals are burning and have never seen how they smoke, that’s your problem!
  2. Guest Sergey
    #3 Guest Sergey Guests 8 May 2018 13:42
    4
    Place the box on low heat (otherwise the fish will cook) and due to the heating of the bottom, the wood chips smolder inside the container. The lid is closed, there is smoke inside. If the smokehouse is larger, more fish will fit in.
    1. winbob
      #4 winbob Guests 11 May 2018 17:53
      0
      Thank you, but I’m wondering how to calculate how many holes need to be drilled so that the sawdust doesn’t burn or rot)))
      1. Vadim
        #5 Vadim Guests 1 September 2019 21:40
        2
        Really stupid! There are people like that...how do you still live in this world?
  3. Edward
    #6 Edward Guests 16 May 2018 19:23
    6
    If you pour this amount of wood chips, and cook for 30 minutes, I definitely guarantee that the product is INEDIBLE! You need no more than half a handful of sawdust and smoke for 10 minutes maximum. Otherwise, you will get a bitter and inedible product.