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Winemaking
Fried or baked fish? No matter what you choose, we’ll still encourage you to try yet another way to prepare it! We mean smoking. So—smoke to your health!
Smoked fish is incredibly aromatic and rich in flavor. Thanks to smoking, you can quickly and easily transform classic carp and give it a new, wonderful character. We’re sure you’ll be delighted, and your family will ask for seconds!
Recipe for smoked carp
Preparation:
Prepare a brine by combining water with the contents of the fish marinade pack. Gut the carp, remove the gills, and place it in the brine. Leave the fish in the refrigerator for at least 8–12 hours. After this time, take the carp out and dry it—ideally under a fan at room temperature for about 2–3 hours. Prepare the smoker by placing small handfuls of wood chips for smoking fish inside. Then place the carp in the smoker and smoke until it reaches a deep golden-brown color. When the chips have burned out, continue cooking the carp with heat only. The entire smoking process should take about 1–1.5 hours, depending on the size of the fish. To check if the fish is done, insert a fork along the backbone.
Note!
The smoking temperature will vary depending on the smoker used. In a balcony smoker it will be about 70–80°C, and in a garden smoker about 60–70°C.
