Smoked Christmas Eve carp

Name: Smoked Christmas Eve carp
Yield: 4
Ingredients: 2 L cold water; 1 package of Browin Fish Marinade

5.0 (1)

Carp is a freshwater fish that can be eaten at any time of the year, but it attracts particular attention around Christmas.

Many people carry carp scales in their wallets all year, hoping for wealth.

Deliciously prepared carp undoubtedly reigns among Christmas Eve dishes. Depending on the household and family traditions, the holiday table may feature fried carp, baked carp, or carp in aspic.

We, however, have another suggestion that tastes just as exquisite and is easy to prepare. For carp lovers, this year we’d like to suggest serving this fish straight from the smoker.

Smoked carp can be enjoyed both hot and cold. When preparing a larger quantity, we can set some aside for Christmas Eve dinner and vacuum-pack, store, and serve the rest, e.g., at a New Year’s Eve party.

Notes

Smoked carp recipe

Preparation:

Pour cold water over the contents of the fish marinade package. Mix thoroughly.

Wash the carp thoroughly, remove the gills, and remove the scales (don’t throw them all away—put one scale in your wallet 😉). If you buy a whole carp, gut it.

Cut the fish as you like into any pieces. Place the fish in the brine for about 10 hours and leave it in the refrigerator.

After this time, remove the fish and dry it well. You can use a food dehydrator, setting it to 35-40⁰C - or use a household fan. Once the carp is well dried, place it in the smoker.

Use wood chips dedicated to fish for smoking.

Smoke the portioned fish at up to 70⁰C for about 40 minutes.

If you intend to smoke a gutted carp whole, the heat treatment in the smoker will require a longer time - up to 1.5 hours.

Smoked carp is ready to eat immediately.

If the smoked portion turns out to be too large to eat at once, once cooled you can vacuum-pack it and store it in the refrigerator.