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Winemaking
Fish are an excellent source of healthy fats and highly bioavailable protein, and when properly prepared they turn into delicious dishes for any time of day.
Halibut is considered one of the tastiest fish. It’s not the cheapest, but it will certainly be an expense that pays off, especially when you use the recipe we’ve chosen for you. Melt-in-your-mouth, beautifully smoked halibut is a true feast for the palate. It’s simply something you have to try!
Preparation:
Thoroughly rub the halibut steaks on all sides with a teaspoon of salt and lightly dust them with pepper. Leave in the refrigerator (preferably in a closed container) overnight (about 7-9 hours). Then remove the fish and place them on hooks so that they hold securely. For this purpose, use suitable hooks and hang the fish to dry (the fish should feel completely dry to the touch, like paper). For drying, you can use a smoker (without smoke) or a food dehydrator. When the fish is completely dry, start smoking at 30-40°C for 2 hours, then raise the temperature to 55-60°C for another half hour.
For smoking, we recommend using a mix of alder/beech smoking chips.
