Marinade for fish. Mix of herbs and spices, 120 g

Fish marinade - a mix of herbs and spices is intended for making brine that preserves food, as well as provides excellent flavour that is released while smoking, frying or grilling the fish.

Smoked fish recipe

Prepare: 1,5 kg of fish (4 small trouts or a large carp),

2 L of cold water, 1 package of Fish marinade with a mix of herbs and spices.

Add the content of 1 package of Fish Marinade to cold water in order to prepare brine. Mix everything thoroughly. Wash the fish, remove the gills and put the fish into the brine. Leave the fish in brine for about 10 hours in a refrigerator or another cool place where the temperature does not exceed 8°C. Afterwards, remove the fish from the brine and dry them well (thanks to that the fish will become smoked instead of cooked). You can leave the fish to dry in a warm place or use a food dryer. After drying, the skin of fish becomes dry and the fish become slightly rigid – it is the moment when you can put them into a smokehouse and smoke them in the temperature of 60 - 70°C for about 40 minutes. Fruit tree woodchips, e.g. cherry tree woodchips, are perfect for smoking fish. In order to further improve the flavour while drying, we recommended sprinkling the fish skin with the mix of herbs and spices: "Spicy for fish".

Enjoy your meal! ...because homemade means better!

Ingredients: salt, sugar, a mix of herbs and spices 16,7% (cayenne pepper, sweet pepper, black pepper, white mustard seeds, thyme, ginger, bay leaf).

The product may contain trace amounts of mustard, celery, soybeans, sesame, gluten, nuts.

Best before end:

Store in a dry, cool, shaded place.