How to smoke fish in nature ?
Leisure / / August 12, 2017
- green leaves
In order to smoke the fresh fish caught in the wild rather simple devices that can be take with them, or to make the place.To begin, the fish should be cleaned and allowed to posalit salt soak for several hours.Often make a special brine with various spices.
Next, you need to prepare a special place for future oil lamp, which will consist of a fire the chimney and exhaust pipes, which will Copts fish.For a fire to dig pretty deep hole medium-sized so that it could prepare a lot of coal.Then, from this hole in the ground need prokapat ditch depth is not smaller than the pit, and the length of about 1.5-2 meters.In the opposite, from the pit of fire, the end of the ditches need to fix any pipe, bucket without a bottom, etc, which will be responsible for the smoking of fish in nature.In extreme cases, the tube can be made of cardboard or a stockade of branches.In order to stockade of branches was quite tight from the outside can be covered w
diversion ditches from the pit where the fire is burning, also need to cover and thick sheets of any material, and the top covered with earth.Closer to the edge of the pit for the fire, on the ditch is to put material that will not quickly ignite or follow this site and it is constantly moistened.You also need to do something like cap that will cover the pit with coals.At the end of the discharge pipe in the ditch is placed the fish, this fish brushed quite strung on a twig and hanging, resting in the branch of the pipe wall.This uncomplicated device is sufficient to answer the question how to smoke fish in nature.
In general, oil lamp is ready, now it is necessary to light a fire and make as much coal, then coal rush green leaves on the trees, if possible the leaves of fruit trees, and the pit, with coals covered with the cap.Green foliage will give very dense smoke, which will go through the gutter like a chimney by natural draft and exit through the pipe in which the fish, thus bloating it.
And from the gutter length will depend on cold or hot smoked fish you cook.As the smoke will affect the fish hot or already cooled.From time to time you will have to open the lid and toss with fresh leaves on the coals so that the smoke was always thick.To support this need to smoke for 3-4 hours.