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Winemaking
Fried or baked fish? No matter which method you choose, we’ll still encourage you to try yet another way of preparing it! We’re talking about smoking. So go ahead—smoke it for your health!
Smoked fish is incredibly aromatic and rich in flavor. By smoking it, you can easily and quickly transform a classic carp, giving it a new and wonderful character. We’re sure you’ll be delighted, and your family will be asking for seconds!
Recipe for Smoked Carp
Preparation:
Prepare a brine by mixing the water with the contents of the fish marinade packet. 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 that time, take the carp out and dry it—preferably under a fan at room temperature for about 2-3 hours.
Prepare the smoker by placing small handfuls of wood chips suitable for smoking fish inside. Place the carp in the smoker and smoke until it develops a brownish-golden color. Once the wood chips have burned out, continue to heat the carp to complete the cooking process. The entire smoking process should take approximately 1-1.5 hours, depending on the size of the fish. To check if the fish is ready, insert a fork near its backbone.
Note:
The smoking temperature will vary depending on the type of smoker you use. For a balcony smoker, aim for about 70-80°C (158-176°F), and for a garden smoker, approximately 60-70°C (140-158°F).
