Oil fish smoked and salted
Composition / ingredients
7
servings:
Step-by-step cooking
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In the container in which you will salt the fish, make a brine of salt and sugar water. Mark our fish there. Let it be salted at room temperature for a day. After a day, we take out one piece of fish, and send the other to the refrigerator so that it is still in the brine for one day.
Now we will smoke our piece of oily fish. We take a suitable saucepan, cover the bottom with foil, put sawdust on the foil, and cover it with foil again. Then we take the grill, put the fish on the grill, cover with a lid, and smoke on maximum heat for 15 minutes. After the fish has smoked, you need to give a day for the fish to fade.
A day later, we take out our pieces of fish, cut them, and get a wonderful fish platter :-) Bon appetit!
Calorie content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Oil fish - 112 kcal/100g
