Steamed smoked fish

Directions

1. Many people prefer whole fish, such as sardines, salmon, trout, or perch. ≈ 3 min
2. Large fish can be filleted, but it is better to keep the skin on, as the fish is cooked with the skin. ≈ 3 min
3. Smoked fish does not have a long shelf life. ≈ 3 min
4. It is important to thoroughly clean the fish and properly cure it. ≈ 8 min
5. Large pieces of fish can be dried with salt or soaked in a brine for a period of time to allow the salt to penetrate the flesh thoroughly. ≈ 3 min
6. Beech or birch wood can be used to create smoking wood, but pine also works well. ≈ 3 min
7. Avoid using gasoline, as it can affect the taste. ≈ 3 min
8. If you want to cook fish under a lid on a barbecue, you can start a fire, and once the wood has reduced to embers, you can move the embers to one side of the barbecue if necessary to adjust the temperature. ⏱ ≈ 10 min
9. Next, you can place the wood chips or sawdust on top. ≈ 3 min
10. It should simply be smoked, not burned. ≈ 3 min
11. If you place a thin metal sheet over the embers, you can distribute the wood chips or smoke. ≈ 3 min
12. If the smoke is too long, the fish becomes dry; and if the smoke is too short or too cold, the fish remains raw. ≈ 3 min
13. When the fish easily separates from the bones, or when it is easy to fillet, it means that it is ready to be cooked. ≈ 8 min
14. “Preparing” the languages. ≈ 3 min
15. Or, to be more precise, remove the tongue and remove the skin from the jaw muscles. ≈ 3 min
16. The jaw muscles can be preserved in salt, or dried in salt, and seasoned with pepper, paprika, and a pinch of cayenne pepper. ≈ 2 min
17. Next, they are smoked for 15 to 20 minutes. ⏱ 20 min
18. File: Abuluntu cod tounge 2.jpg|thumbnail|Delicately prepared fish tongues in a brine ≈ 3 min
19. File:Abuluntu cod tounge.jpg|thumbnail|Smoked herring tongues ≈ 3 min