Pickle for smoking fish

We take a deep thick-bottomed saucepan or bowl in which the marinade will be prepared to prepare the fish for smoking. Pour nutmeg, add cloves. The addition of these spices is not considered a classic combination for salting and smoking fish, but gives the finished product a unique flavor and a spicy oriental spice.

Add allspice and black pepper to the spices. It is not recommended to take ground, it does not give such a pronounced aroma and taste. Add coriander and bay leaf. Add salt and sugar to the mixture, mix the spices with a spoon, pour water, mix again.

We put the future marinade for fish on high heat and bring it to a boil. Switch the heating level to the minimum, and let the mixture boil for 10-15 minutes. During this time, the spices will give their taste and aroma, which is so necessary for ready-made smoked fish.

Remove from heat, leave the marinade to cool to room temperature. During this time, the liquid will not just become cold, but also additionally brewed and soaked with spices. In appearance, more like tea, it will turn brown, and will receive the maximum amount of flavoring and aromatic substances from spices.

Filter the cooled marinade for fish through a colander, sieve or gauze. Spices and spices have already given their aroma and taste, in the further cooking process they will only interfere.

The marinade is ready, you can spread the fish in layers and pour. An important point is the temperature of the marinade. Even with a strong hurry, you can not pour the fish with a hot solution, it will simply fall apart, and after smoking it will not look appetizing. We fill the fish, cover it with oppression, send it to a cold place for salting for three days.

Successful culinary experiments!