- Bone the fish and rinse the fillets until completely clean.
- Add a layer of coarse salt in the bottom of a resistant bowl.
- Place the fish fillet skin down on top of the salt and cover the piece with another layer of coarse salt. Keep it in the cold store.
- Once salting time is over, remove the fish from the salt and shake it to get rid of the remaining salt. It is advisable to soak it in water with ice for a few seconds in order to remove any remaining salt. Then quickly dry it and wrap it in a dry cloth or kitchen towels for 12 to 24 hours.
- Put the fish fillets in a smoker and let it smoke until the surface of the fish gets yellowish. The process usually takes around one to one and a half hours for big pieces.
- Keep it refrigerated for about 20 days. We can either vacuum package it or cover it with sunflower oil.
- The salting time of the fish depends on its weight and percentage of fat.
- For instance, for a 1 kg salmon fillet it is advisable to keep it covered with coarse salt for 4 to 5 hours.
Nutritional information (1 portion)
Fiber 0.0 g
Saturates 2.75 g
Monounsaturated fatty acids 4.82 g
Polyunsaturated fatty acids 7.51 g
Cholesterol 53.7 mg
Calcium 31.8 mg
Iron 0.85 mg
Zinc 0.8 mg
Vitamin A 29.46 ug
Vitamin C 0.56 g
Folic acid 17.19 ug
Salt (Sodium) 7853.79 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Crayfish and mushroom salad on smoked fish
- Type of dish: Fish, Salads, Shellfish
- Temperature: Cold
Smoked fish tartare
- Type of dish: Fish
- Temperature: Cold
- Additional culinary preparation: Garnishes
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