Hot smoked carp: recipes at home, calorie content, photos, videos

Homemade hot smoked carp turns out to be very tasty, while the process is quite simple. You can smoke it not only in the smokehouse in the country, but also in the apartment in the oven or on the stove.

Is it possible to smoke carp

Carp can be a source of parasites that are dangerous to humans. Therefore, it should be thoroughly cooked before use. It is recommended to smoke it only hot.

The benefits and calorie content of the product

The calorie content of hot smoked carp is 109 kcal. The energy value of cold-cooked fish is 112 kcal.

Principles and methods of smoking carp

The easiest way to smoke carp is in a hot smoked smokehouse. For this, the camera with fish and chips is placed directly on the fire source. In the country it can be a brazier or a fire, in an apartment - a gas or electric burner. Such a smokehouse is built from what is at hand, for example, from an ordinary bucket with a lid, into which 2 grates are installed.

When harvesting sawdust yourself, you need to make sure that the tree bark does not get into

You can prepare sawdust yourself, but it is easier to purchase them at any supermarket. Well suited for cooking beech, apple, alder, maple, linden, oak, cherry, elm chips. Conifers and birch are not used. In addition to wood chips, small branches of fruit trees are additionally placed to obtain a better taste and smell.

At what temperature and how much to smoke carp

The smoke temperature for hot smoking is 80-150 degrees. The smaller the fish, the lower the indicator. Small carcasses are cooked at 110 degrees.

The time for smoking carp depends on the method of cutting and the size of the fish and ranges from 40 minutes to 3 hours. If the carcass is small or cut into pieces, 1 hour is usually sufficient. In addition, you need to pay attention to the type of product and the color of the smoke. The dish is ready when it has a golden brown crust and the smoke turns white.

How to prepare carp for smoking

It is smoked whole or cut in various ways. In any case, the entrails must be removed from the fish. In whole carcasses, the head is retained and the gills are removed. It is usually smoked with scales.

Then you need to salt or marinate the carp for hot smoking. Do it dry or wet. The simplest method is dry salting, which uses only salt, sometimes along with sugar.

You can butcher carp in different ways.

How to pickle carp for smoking

A classic marinade for smoking carp consists of the following ingredients (per 3 kg of fish):

• salt - 200 g;
• sugar - 20 g;
• ground red pepper - 20 g;
• ground black pepper - 20 g.

Procedure:

1. Mix all the spices.
2. Carefully remove the insides, do not touch the scales. Grate the carcasses with spices. Set aside for 12 hours in a cool place.
3. Rinse, blot, hang the fish for 10-12 hours. It should freeze in the air. This will allow it to naturally lose moisture and become denser.

Can be pickled in wine brine.

Ingredients:

• small carcasses - 3 pcs.;
• water - 2 l;
• salt - 2 tbsp. l .;
• dry white wine - 2 tbsp. l .;
• lemon juice - 3 tbsp. l .;
• soy sauce - 3 tbsp. l.

Procedure:

1. Sprinkle the carcasses with salt, put a load on them, send them for 2 days to the common refrigerator chamber.
2. Rinse the fish. Dry within 24 hours.
3. Mix water with lemon juice, then pour in soy sauce. Heat the mixture, but do not bring to a boil.
4. Cool, add wine.
5. Put the fish in the prepared brine and refrigerate overnight. Dry it before smoking.

Lemon and fresh herbs are used to marinate carp.

How to salt carp for smoking

The easiest way is to rub it generously with salt. Next, you need to place the carcasses under oppression and refrigerate for 3 days. After that, rinse the fish with tap water and hang to dry for 24 hours.

You can immerse the fish in the brine. A liter of water will require 200 g of salt. A little granulated sugar is often added.

Procedure:

1. Stir the salt in water and bring to a boil.
2. When the brine has cooled, immerse the fish in it. Cover and refrigerate for 3 days.
3. Rinse it from the tap, dry in the fresh air for 2 hours.

How to smoke carp in a hot smoked smokehouse

The procedure is as follows:

1. Prepare a smokehouse and grill, which will serve as a heating element.
2. For smoking, use cherry and alder chips. You can add dry juniper twigs. Place the chips in the smokehouse (layer thickness - 3 cm).
3. Install the grates. Cover them with foil, place carcasses on it, cover. If you want the fish to form a dark crust, smoke without foil, but you will have to grease the grill, otherwise the carcasses will stick.
4. Smoke for about 1 hour after placing the camera on the grill. First, cooking takes place over moderate heat. After 15 minutes, the heat must be gradually increased so that the temperature is 120 degrees for the last 20.
5. After 1 hour, remove the smokehouse from the grill, but do not open it. Leave it for about one hour to ripen the carp in the smoke.

Hot smoked carp recipe with spices

Ingredients:

• mirror carp - 2 kg;
• water -1.5 l;
• salt -80 g;
• grain mustard - 3 tsp;
• freshly ground black pepper - 2 tsp.

Procedure:

1. Cut the carp along the spine, cutting off the ribs on one side, and spread out like a book so that the carcass becomes flat. Remove the entrails, tear off the gills.
2. Pour salt into the water, stir until dissolved, pour in the carp, put in the refrigerator for 1 day.
3. Remove the fish from the brine, blot with a napkin.
4. Dip in a mixture of pepper and mustard seeds.
5. Send to the grill of the smokehouse. Put the scales down.
6. The smoking time for mirror carp is 25-30 minutes.

Recipe for smoking carp marinated with apples

Required Ingredients:

• carp - 3 pcs.;
• green apples - 2 pcs.;
• salt - 2 tbsp. l. with a slide;
• sugar - ½ tsp;
• seasoning for fish - to taste.

Procedure:

1. Butcher the fish. Salt it dry: fold one on top of the other, sprinkle with salt, sugar and seasoning. Put in the common refrigerator compartment for several hours.
2. Get the fish. Cut the apples into slices, insert them into the belly and lay on top, let stand.
3. Send the blanks to the hot smoked smokehouse. Cook for about 45-60 minutes.

Cold smoking carp

Cold smoking carp fish is a difficult and time-consuming process.

Required Ingredients:

• carp - 2 kg;
• salt - 200 g;
• black peppercorns;
• allspice peas;
• Bay leaf.

Procedure:

1. Butcher carp. Cut along the spine, lay the carcass flat, remove the gills and entrails, make cross-incisions down to the skin.
2. Salt dry. Pour a layer of salt on the bottom of the dish, put the fish upside down. Cover with salt, pepper, bay leaves, place under oppression and put in a cold place for 4 days.
3. Then rinse the fish in cold water, pour over again and leave for half an hour.
4. The fish should be moderately salted. It can be used as a stand-alone dish.The fish is ready to eat.
5. Hang to dry for a day.
6. The next day, start smoking in a smokehouse equipped with a smoke generator.
7. Smoking time 3-4 days.
8. Then you need to leave for two days to ripen.

Before cold smoking, the carcasses must be well salted.

Recipes for smoking carp at home

You can smoke hot smoked carp at home with or without a compact smoker. Use the top burners of the stove or oven as a source of fire.

In the oven

To smoke fish in the oven, you need the following accessories:

• a package for home smoking made of heat-resistant foil with chips;
• fish tray;
• cling film;
• a sheet of foil (its size is twice the size of a smoking bag).

From the ingredients you need to take the following:

• carp - 1.5 kg;
• sea ​​salt - 2 pinches;
• lemon - ½ pc.;
• dill - 1 bunch;
• seasoning of vegetables and dry herbs - 2 tbsp. l.

Procedure:

1. Gut the carp, cut off the gills, rinse thoroughly. Wipe the scales with a rag to remove all the mucus. Dry the fish.
2. Make 4 cross-sections on the side of the carcass.
3. Cut the lemon into wedges.
4. Mix salt and seasoning, grate carp on all sides. Put dill and lemon wedges into the belly.
5. Lay paper napkins in the tray, place the carcass in it, tighten with several layers of cling film.
6. Refrigerate fish for 10 hours.
7. Preheat the oven to 250 degrees.
8. Remove the tray from the refrigerator.
9. Place the smoking bag on the table with the double-bottomed sawdust side down.
10. Fold a sheet of foil in half to form a plate with sides the size of a carp. Put fish in it and place in a smoking bag. Wrap its ends and press tightly so that there is no smell of smoke in the house.
11. Send the package to the bottom of the oven without a baking sheet or wire rack.
12. Close the oven, smoke for 50 minutes at 250 degrees. After the time has elapsed, turn it off, leave the fish in the oven for about half an hour. Then carefully remove it from the bag and transfer it to an oval dish.

For smoking in an apartment, it is convenient to use a foil bag with sawdust

On the stove

There are models of household smokehouses that can be used in a city apartment. The simple metal structure in the form of a box with a lid is compact in size and can be installed on a gas burner.

Next, you should use the recipe for smoking carp in a hot smoked smokehouse in an apartment on the stove. This requires prepared fish and wood chips - cherry, alder, beech.

Procedure:

1. Pour wood chips at the bottom of the smokehouse, place a drip tray on it to collect fat.
2. Put fish carcasses on the wire rack.
3. Close the box with a lid.
4. There is a groove along the perimeter of the top edge of the smoker where the lid fits, which must be filled with water. It is a water seal that prevents smoke from escaping. A hole with a fitting is provided in the cover. If the smoking process takes place not outdoors, but indoors, a hose is put on the fitting and directed to the window.
5. The smokehouse is placed on a gas or electric burner. The time is counted after the appearance of smoke.

You can take a bucket, cauldron, pan and arrange smoking in them according to the same principle as in a smokehouse.

With liquid smoke

The easiest recipe for hot smoked carp is to cook it with liquid smoke.

You need to prepare the following ingredients:

• carp - 500 g;
• liquid smoke - 3 tsp;
• salt - 1 tsp;
• black pepper - ¼ tsp.

Procedure:

1. Gut carp, wash, dry.
2. Mix pepper and salt, grate the inside and outside of the carcass. Then pour over with liquid smoke.
3. Pack in foil, carefully wrapping all edges.
4. Preheat the oven to 200 degrees.
5. Place fish in foil on a wire shelf.
6. Cook for 1 hour. Flip the bundle every 15 minutes.
7. Cool the finished fish without unrolling the foil.

Storage rules

Hot smoked carp should only be stored in the refrigerator.In a common chamber at a temperature of 0 to + 2 degrees, a carcass can lie for up to three days. If frozen, the period will increase to 21 days at -12 degrees, up to 30 days at -18 and below.

The optimum air humidity at temperatures up to +8 degrees is 75-80%. When stored in a freezer - about 90%.

Cold smoked fish can be kept in a common refrigerator chamber for up to 7 days, frozen - up to 2 months.

Conclusion

Hot smoked carp is a delicious fish that you can catch yourself and smoke right away. Cooking is easy, especially if you use the right recipes and follow them exactly. You can experiment with marinades by introducing various spices and savory additives.

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