What is the best way to smoke fish and what fish is best to use for smoked fish?

Smoked fish is delicious but won't cook? The chef teaches you detailed recipes and recipes, full of dry goods, a must-have for Chinese New Year's Eve dinner. Welcome everyone to leave a message and participate in the interaction with me, if you like to remember to pay attention to it, I wish you all a happy new year.

It is good to use grass carp to make smoked fish.

Ingredients: 1 kg of grass carp, 3 green onions, 5 slices of ginger, 5 tbsp soy sauce, 1 tbsp wine, 1 2 tsp salt, 4 tbsp sugar, five-spice powder.

1 teaspoon, 5 cups oil, cup boiling water.

Steps: 1. Wash and drain the fish, cut it into two large pieces from the back, and then directly cut it into eight oblique slices (a total of 16 pieces) and put the green onion and ginger in a large bowl, add soy sauce, wine and salt and mix well, and then put the fish fillets into the marinade for about 4 hours (must be turned up and down twice to evenly absorb the flavor).

2. Peanut oil.

After heating, the fish fillets are fried in two batches (about 3 minutes for each batch), drain the oil stains, and then soak them in sugar water while they are hot (1 cup of boiling water dissolves 4 tablespoons of sugar, then add five-spice powder and mix thoroughly) and soak for about 4 minutes.

3. When the second batch of fish is fried, you can clip the first batch of fish fillets soaked in sugar water out of the shape plate and continue to soak the second batch of fish fillets.

4. Fry the fish.

Pour out the oil, pour the soy sauce juice of the original soaked fish into the pot, add a little sesame oil to boil and turn off the heat, drop the fish fillets soaked in sugar water into the pot and turn over the two sides to dip it on a plate, and serve it after it is cold.

Of course, the smoked fish is made with herring, because the meat of the herring is relatively rotten, and there is no big shark fin, and his fish meat is relatively tight. It is not easy to loosen if you cut smoked fish, of course, it is made with herring, because the meat of herring is relatively rotten, and there is no big shark fin, and his fish meat is relatively tight, not easy to loosen, if it is cut into pieces, it will basically not be loose, this is the most suitable fish to do.

You can choose a lot of fish to make smoked fish, in the coastal areas of the north, generally choose to use mackerel to make smoked fish, because the meat of mackerel is thick and firm, the fish bones are few, and the smoked fish made is particularly delicious, of course, it is also very good to use yellow croaker to make smoked fish.

It is better to use herring for smoked fish.

The herring is stout, nearly cylindrical, and has no ventral ridges. There are no hard spines, and there are few fish bones. It is a carnivorous fish that is delicious and perfect for smoked fish.

Fish with thick flesh is generally required The best smoked fish processing is herring.

500 grams of grass carp (without fish head), 2 green onions (cut into white onions), 30 grams of minced ginger, 1 2 teaspoons salt, 2 tablespoons Shaoxing wine, 2 tablespoons Shanghai premium soy sauce, 1 2 teaspoons five-spice powder, 2 tablespoons Zhenjiang vinegar, sugar cubes (crushed), 2 tablespoons sesame oil.

Smoked fish recipe, step-by-step demonstration with tips ().

1.Cut the front of the grass carp into thick slices and blot the water with a clean cloth or kitchen paper.

2.Flatten the green onions, put them in a large bowl, add the ginger paste, salt and 1 tablespoon of Shaoxing wine; Add the fish pieces and mix well, making sure each piece is dipped in the marinade, and marinate for 15 minutes.

3.In a separate small pot, add 1 tablespoon of Shaoxing wine, soy sauce, five-spice powder, Zhenjiang vinegar, sliced sugar and 4 tablespoons of water; Then add the marinade sauce and the green onion; Cook over low heat until the sugar is completely dissolved, then serve in a large bowl.

4.Once the fish is marinated, blot the sauce with kitchen paper; Fry in 1000ml of frying oil over medium heat until golden brown and drain off any excess oil.

5.Put the freshly fried fish pieces into the dipping sauce one by one while it is hot and soak it up for a while. Then take it out and put it on a plate, and then sprinkle it with sesame oil.

Smoked fish is delicious to do as hail down:

Ingredients: a grass carp tail, 1 small source of ginger, 1 garlic, an appropriate amount of green onion, 3 fennel, 1 cinnamon, 3 bay leaves, 1 grass fruit, 150 grams of brown sugar, light soy sauce, dark soy sauce, old wine, appropriate amount of vegetable oil.

1. First of all, prepare all the seasonings, cut the grass carp into thick slices with a fish cutting knife, put it in a bowl, add ginger, garlic, salt and cooking wine, marinate for two hours, and then spread out the fish fillets, dry them and set them aside.

2. Then pour vegetable oil into the wok, put on the draining rack, heat it over medium heat until small bubbles are produced, put the dried fish fillets into the oil pan and fry them, fry them until the surface is slightly yellow, and then remove them and put them on the draining rack.

3. Then preheat the pot, add an appropriate amount of vegetable oil, add ginger, garlic, fennel, cinnamon, grass fruit, bay leaves, etc. to stir-fry until fragrant, put all the fried fish fillets into the pot, add rice wine, light soy sauce, and dark soy sauce.

4. Finally, add 150 grams of brown sugar, boil over medium heat, and simmer for about 20 minutes.

5. Boil until the soup is dry.

Although there is a smoked word for smoked fish, it is not actually smoked, but fried first and then soaked in marinade, this dish is charred on the outside and tender on the inside, and the taste is salty and umami.

Ingredients. 1 carp; 3 tablespoons oil; salt 10 grams; 5 grams of sugar; cooking wine 1 teaspoon; 1 tablespoon soy sauce; 3 green onions; 1 piece of ginger; 1 garlic; Sichuan pepper 2 grams; cumin seeds 2 grams; 2 large ingredients; bay leaf 2 pieces; cinnamon bark 1 piece; 20 ml of liquor; Red pepper 3 pcs.

Method: 1. Slaughter the carp and clean it.

2. Then cut it into pieces.

3. Add green onion and ginger, salt, cooking wine and soy sauce and marinate for 20 minutes.

4. Boil the marinade: add the green onion, ginger and garlic in the hot oil and stir-fry over low heat until fragrant.

5. Accompany the line and then add peppercorns, spices, cinnamon, cumin seeds, bay leaves, and red peppers.

6. Stir-fry over low heat to bring out the fragrance.

7. Add soy sauce to enhance the flavor.

8. Add water to a boil, add salt and sugar to taste, and boil for 5 minutes.

9. Finally, add high liquor and turn off the heat.

10. Then pour the boiled marinade into the container to cool, and it is best to refrigerate.

11. Heat the oil, wipe the marinated fish pieces dry the surface moisture, and put them in a pan to fry.

12. Fry until the fish is completely dehydrated and the surface is jujube red.

13. Remove the fish segments, drain the surface grease, quickly put in the refrigerated marinade, and soak for 5 minutes.

14. Serve on a plate and taste on the table.

To make a good smoked fish, you need the following steps:

Ingredients: Salt from fish (e.g. salmon, salmon, etc.). Sugar.

Wood chips (such as oak chips, apple wood chips, etc.).

Steps:1Prepare the fish: Choose fresh fish, remove scales, gills, guts and cut into pieces of appropriate size. If you use salmon or salmon, you can remove the skin, but you can also keep the skin, choose according to your preference.

2.Marinate the fish: Mix salt and sugar in a large bowl in a ratio of about 1:1, spread the appropriate amount of the mixture evenly on the fish, cover it with plastic wrap, and put it in the refrigerator for more than 4 hours (you can decide the time according to the thickness of the fish) to let the fish marinate and taste.

3.Prepare the smoker: Coat the inside of the smoker with a little tung oil, then put a layer of wood chips on the bottom of the smoker (if there is a preheating function, you can turn on the preheating function), and then put the fish pieces on the grill of the smoker.

4.Smoked fish: Turn on the smoker and smoke the fish at the appropriate temperature (depending on the type and thickness of the fish). The smoking time depends on the thickness of the fish and the taste of the individual, but in general, the smoking time is about 1 hour.

5.Finish: After the smoking time has passed, remove the fish and let it cool for later use. The smoked fish can be eaten as is, or it can be refrigerated before eating.

Precautions: The smoker should be kept ventilated to avoid excessive accumulation of smoke from the smoke, which may lead to risks.

The choice of sawdust should also be chosen according to the taste of your own Kai socks, and different sawdust will affect the texture and taste of the smoke.

How to make smoked fish delicious and healthy? The solutions are all here1Ingredients.

Grass carp, green onion and ginger, lemon, nine plum trees, orange peel, oyster sauce, hoisin sauce, tomato sauce, soy sauce, balsamic vinegar, rice wine, pepper, five-spice powder, salt and sugar.

2.-Steps-

Step 1: Chop off the head and tail of the grass carp, slice the fish, cut the fish into oblique blades, chop the fish steak into sections, add salt, pepper, green onions, ginger, rice wine, and grasp well.

Step 2: Make smoked fish sauce: add nine plums, orange peel and sugar, bring to a boil, add oyster sauce, hoisin sauce, tomato sauce, soy sauce, five-spice powder, balsamic vinegar, burn into a thick juice, turn off the heat, add two slices of lemon, then filter the juice to eliminate leakage, and chill with ice water.

Step 3: Heat the oil until it is 6 hot, fry the fish, then increase the oil temperature, re-fry the fish until crispy, remove it, put it in the chilled smoked fish sauce and mix evenly. The crispy and fragrant smoked fish is ready.

Hello, dear, the following answers for you.

Soup seasoning: (take a normal serving as an example) 250 grams of purified water, 100 grams of maltose, 30 grams of light soy sauce, 10 grams of dark soy sauce, 120 grams of rock sugar, 20 grams of oyster sauce, 20 grams of hoisin sauce, a few bay leaves, a piece of cinnamon, two star anise, and an appropriate amount of lemongrass.

Specific method: Because there are more fish handled, the scene of killing fish and dividing is uncomfortable, and there is no picture. I'll write out the steps to divide the fish.

When you buy fish, let the store kill it, help cut it from the back, and it is easier to deal with it when you go home. After returning home, clean the fish, cut off the fish head, it is recommended to bring a little meat, which can be used to make fish head powder in a casserole or make chopped pepper fish head, if the fish is too clean, you can only cook fish head soup. Then cut the belly of the fish and the fish is divided into two large pieces.

Cut off part of the belly of the fatty fish belly, and then divide the fish into pieces, the thickness of one thumb is appropriate.

Look at my big vat of fish, marinated with onions, cooking wine, Chahuikuan salt, and ginger. The fish must be washed before cutting so that it does not carry too much moisture.

First of all, you have to choose a smoked fish that you like to eat.

After washing, cut the fish into thin slices and set aside.

Take out the marinade you bought at the supermarket, put the marinade in an appropriate amount of water and boil.

Take out the fillets and place them in the marinade you have just prepared and coat them on both sides.

Place on a good-looking dish and marinate for at least half an hour.

After marinating, put the reeds into the oil pan and fry them in the sedan chair.

Here's how to make smoked fish:

1.Selection of materials: to choose fish that are scaled and boneless, it is advisable to choose fathead fish, herring, sea bass, etc.; Choose high-quality charcoal or firewood for smoking (you can add an appropriate amount of cinnamon sticks, cinnamon bark and other seasonings to the auction book).

2.Marinated fish: Take the clean fish, mix salt, sugar, cooking wine, ginger slices, green onions, monosodium glutamate and other marinades in proportion, evenly spread the seasoning on the fish, marinate for 4-6 hours or overnight, and let the fish taste in.

3.Charcoal fire: Gradually heat the prepared charcoal fire to reach the heat (not too high), put in the fish and then smoke, and smoke.

4.Smoked fish: Put the marinated fish on the smoker tray in the oven, light the charcoal, set up the baking tray underneath, sprinkle the soaked peppercorns and tea leaves on the charcoal fire, cover the lid, and keep it for a certain time.

5.Remove from the pot and serve: Wait until 8 minutes cooked, take out the fish and put it on a plate.

6.Suggested eating: The taste of smoked fish is relatively strong, you can use it with mustard sauce or chili sauce and other condiments, or use smoked fish slices to cook, taste its delicious taste when eating, and then chew slowly to enjoy, in order to truly appreciate the deliciousness of the smoked fish chain.

Smoked fish is a delicious and healthy dish, and if you want to make some smoked fish at home, you can follow these steps:

Materials: 1Fish (e.g. salmon, saury, etc.).

2.Salt. 3.Sugar.

4.Paprika.

5.Wood chips (such as cherry wood chips, oak wood chips, etc.).

Steps:1Wash the fish and remove the guts.

2.Sprinkle salt and sugar evenly on the surface of the fish and add some paprika proportionally to taste. Marinate it for 30 minutes - 1 hour to allow its surface to dry.

3.Prepare a smoker or oven. Spread the wood chips on the rotating tray of the microwave oven, place them in the furnace** and place them in a flat-bottomed container and pour the water.

Allow the moisture to start boiling before closing the microwave door (or blocking the support slightly). Open the microwave oven vents so that the vents are facing outward.

4.Place the pre-treated fish on the grid and place it in the smoked grid. Then place this tray in the center of the calendar microwave box.

5.To start processing, the time needs to be adjusted according to different processing methods, generally speaking, it takes about 12 hours. During the processing process, the temperature and humidity should be controlled, and whether there is any unclear situation should be constantly observed.

6.It is best to take it out and air dry it for two days before eating.

2. It is forbidden to enter the kitchen during the search and processing of oranges.

3. Check whether there is air leakage in advance to avoid potential safety hazards.

4. When smoke is generated, please close the windows and ventilation system to prevent disturbing the people and affecting the neighbors, please try to choose the location of the entrance and exit.

Good luck making delicious smoked fish!

Smoked fish is a delicious food that comes in a variety of different smoking methods and flavors. Here are some possible angles explaining how to make a delicious smoked fish:

1.Pick good quality fish.

First of all, it is very important to choose quality fish. It is best to choose fresh, high-quality fish with a meaty aroma such as sea bass, salmon or cod. Of course, you can also get different textures when you mix different types of fish to make smoked fish.

2.Smoked fish recipe.

The recipe for smoked fish is the key to successful smoking. According to personal taste, you can choose different smoked fish seasonings, such as black pepper, garlic, sesame seeds, camellia vinegar, etc., and add an appropriate amount of salt, sugar, and soy sauce to taste.

3.Smoking tools.

For home smoking, you can use a home smoker, or you can DIY to make your own smoker box. Regardless of which method is used, the main purpose is to hold the ingredients in a smoke receiver and smoke them slowly with the aroma and temperature of the smoke.

4.Smoking time and temperature.

Depending on the size of the fish, the smoking time and temperature should be adjusted appropriately. Generally, the smoking time is between 1-4 hours and the smoking temperature is between 60-80 degrees. It is recommended to heat the entire smoker first, then add wet charcoal and smoked blocks to increase the effect of the smoke for a better taste.

5.Smoked fish shelf-safe.

Because smoked fish does not contain preservatives, it needs to be refrigerated or frozen. At room temperature, smoked fish will spoil quickly, so Ying Clan stuffed the smoked fish in an airtight food bag and stored it in the refrigerator. The refrigerator temperature should be kept below 4 and the shelf life of smoked fish is 5-7 days.

If you want to store it for a long time, you should store it in a cooler freezer.

In short, to make a delicious smoked fish, you need to choose high-quality ingredients, use the right recipe and smoking time, temperature, and maintain the freshness and shelf life of smoked fish can bring better taste and Zhaohuai bend texture.