Cold smoked butterfish – the art of smoking fish
Smoking fish is an ancient way of preserving fresh catch. The fish is exposed to smoke from burning wood or herbs, which gives it a special taste and aroma. The smoking process can take several hours or even days, depending on the type of fish and the desired result. Ready smoked fish becomes richer in taste, retains its beneficial properties and becomes an excellent delicacy. Smoking fish is not only a way of preserving food, but also a real art that masters of their craft know how to master.
Butterfish has a special taste. Some people are afraid to cook it because of rumors about the low digestibility of this product. However, do not worry, because a small portion of delicious oily fish will definitely not cause harm, but on the contrary, will have a beneficial effect on the body. Butterfish protein is a leader in the content of healthy animal proteins. It is enriched with amino acids, saturated fats, as well as various vitamins and microelements. In addition, the omega-3 fatty acid content of butterfish is three times higher than that of salmon!
Fish should be consumed in small portions, up to about 200 grams per person, and supplemented with vegetables.
Oily, cold-smoked fish has an exquisite taste. If you have a desire to prepare a delicious snack yourself, this recipe is a real discovery!
Ingredients:
– Butterfish 1 kg
– Salt 9 tablespoons
– Sugar 7 tablespoons
– Water 5 tbsp water
✏ It is necessary to fillet the fish, starting with cutting off the heads. Then we make an incision along the ridge, clean the insides, remove the skin and separate the fillet from the ridge.
✏ Mix sea salt with sugar and pour this mixture into the tray. Place the fillet in a mixture with salt and sugar, add water, add a sprig of rosemary, and put it in the refrigerator to marinate for 8-10 hours.
✏ After marinating, rinse the fillet with water, dry it, and hang it to dry for 3-4 hours.
✏ Then we send the fillet to the smokehouse for cold smoking for 4-5 hours.
Do not serve immediately, let it cool, cut into pieces, adding herbs and vegetables to taste.
Bon appetit! 🍽
