How to smoke fish, we all know that there are certain differences in diet in different places, and the ways to smoke fish are also very different, and there are many ways to smoke fish. The method of smoking fish is as follows.

How to smoke fish 1 1? Materials: Choose fresh fish (which can be carp, grass carp and herring) and appropriate amount of salt.

2. After eviscerating the fresh fish, cut off the head, tail and viscera, and cut the fish into 3 cm square pieces.

3. Then make a few knife flowers on the back of the fish pieces and clean them.

4. Every 100 kg of fresh fish is about 10 kg for curing. That is to say, if a small amount of salt is salted, then 10 Jin of fish is the salt in A Jin.

5. After the salt is evenly coated on the fish, put the fish pieces into a jar or basin, seal the lid and marinate for one week.

6. After that, take it out and dry it until there is no moisture on the surface, then put it in a smoking room or stove and fumigate it with a small fire for a few days.

7. Pay attention to control the smoke and temperature when smoking, so that the fish can be smoked evenly and the quality of smoked fish will be high.

The correct method of bacon. Share the correct method of bacon.

1, generally 1.5 kg of fresh fish, head, tail and viscera are removed, and the fish is cut into 3.3 cm square pieces to make preserved fish.

2, 1.5 kg of fresh fish, cut into pieces from the back, put a flower knife at the thick meat to facilitate pickling, and then process it into preserved fish.

3, 200 grams of smaller fresh fish, usually disembowelled, made of saury.

4. Rinse the fish with clean water after cutting, marinate every 65,438+000 Jin of fresh fish with 8-65,438+065,438+0 Jin of salt, take it out of the tank (basin) for 6-8 days, dry it and smoke it with low fire for 6-8 hours until there is no moisture on the body surface. When smoking, control the smoke quantity and temperature, and turn it every 2 hours.

How to smoke fish? 2 How to smoke small preserved fish?

food

Carp, grass carp or snapper 10 kg

800g salt

500g white wine.

50 g sugar

Methods/steps

Cut. Wash the mucus and dirt off the fish with clear water first, then open the back to remove the viscera and gills. If it is a large raw fish, the head and tail should be removed and divided into strips of appropriate size or cut into pieces 3~4 cm square. After incision, wash the blood in the abdominal cavity and put it in a bamboo basket to drain the water for later use.

Salinization The amount of salt used in spring, autumn and winter is 8% of the fish's weight, and it is 10% in summer. Salting can be done by sprinkling or rubbing salt. Sprinkle a layer of salt on the bottom of the container first, then sprinkle a layer of salt on the fish, and put it 2 cm above the mouth of the container. After several hours, when the fish shrinks to the mouth of the container, sprinkle a layer of sealing salt. After salting into salt water, stone should be pressed in time to make the fish all immersed in salt water. The curing time is 5~7 days.

Desalinated salted fish is washed with salt water first, and then soaked in clear water. It is best to use light salt water for desalination, and the soaking time is 0.5 ~ 1.5 hours. If the soaking time is too long, especially in high temperature season, it is easy to rot and deteriorate.

Sugar salt water treatment. Take out the desalted fish, filter them in some brine, add 0.05 kg of white sugar to every 10 kg of fish, soak the fish in the sugar and salt solution one by one, take them out and drain them for later use.

Air drying. The fish treated with bittern is hung on a hook bent with galvanized iron wire with a diameter of 0.3 cm, and the other end is hung on a bamboo pole, or the fish pieces are laid flat on the bamboo pole and dried in the sun.

It's smoking Put the bamboo poles for hanging fish in the smoking room or the smoking fold in sequence, with the meat facing up and the scales facing down, and put about 10 kg of fish in each fold. Fish pieces can be laid flat on the smoked pleats, and the smoked pleats should be turned upside down during the smoking process to prevent the fish at the lower level from being smoked. The smoking material can be rice bran, sawdust, etc. , especially cedar sawdust. Wood should be kept dry, sawdust should be added at any time depending on the size of smoke, but open flames should be prevented.

Smoking time: cold smoking at 40℃ for 40 hours, hot smoking at 80 ~ 65,438+00℃ for 65,438+00 hours until the fish noodles are golden yellow and the meat noodles are red. General 100 kg of skin fish can get 45-60 kg of cured fish, and 100 kg of fish pieces can get 40-45 kg of cured fish.

Packaging and storage. After smoking, the fish should be placed flat and pressurized overnight to make it smooth, and it is ideal to vacuum package it with plastic bags or composite film bags, each bag is 0.5~ 1 kg. Because smoked fish has more water and less salt, it is easy to rot and deteriorate. At room temperature, the general storage time is about 1 month. In order to prolong the shelf life, the fish can be sprayed with 50% soju, and the fish can be smoked with 1 kg of soju.

Matters needing attention

Pay attention to wine protection.

How to make smoked fish 3 How to make smoked fish and how to do it well.

Preparation materials:

10- 12 piece of preserved fish, half green pepper and half red pepper.

Prepare seasoning:

A piece of ginger, a piece of garlic, oil, soy sauce, vinegar, sugar and pepper.

Production process:

1. Soak the marinated fish in clear water (cold water or warm water) for about 2 hours in advance, remove the salt, then remove and drain the water, shred the green pepper, shred the ginger and slice the garlic for later use;

2. Heat the oil in a wok. First, fry a few shredded ginger, drain the pickled fish skin and put it into a wok, turn the wok to heat the fish pieces evenly until the fish skin is brown, and turn it over with chopsticks to fry the other side;

3. Add shredded ginger, garlic slices and green peppers, cook a spoonful of soy sauce and vinegar along the edge of the pot, add half a spoonful of sugar and a little water, and turn all the materials evenly;

4. When the soup is almost dry and the fish is soft, add some pepper to the pot.

Operation tips:

Soaking preserved fish in advance can soften the fish and remove excess salty taste, but the soaking time should not be too long to avoid losing the flavor of preserved fish.