Копчёный лосось. Нежнейшая сёмга | ENG SUB | 4 K.

Копчёный лосось. Нежнейшая сёмга | ENG SUB | 4 K.

November 20, 2019 100 By Luis Garrison


Hello my friends dear subscribers today I decided to cook smoked salmon you can smoke in this way can be smoked in this way : trout, chum salmon , coho, chinook we took salmon to begin with, we will cut the fish, prepare for Smoking and then smoke let’s start cooking let’s cut up the fish our beautiful salmon to do this, take a sharp knife and let’s make two layers of it on the reverse side we do the same and along the ridge bring the knife to the tail we’re have two halves we don’t throw away the spine and the head I’ll leave them for uhi I’ll cook the soup like a Finnish maybe I’ll burn their heads very tasty recipe it will be necessary to remove on video we got two layers now we will remove the excess, it’s ribs inner bones fins, that would have us was net seam shear the rib bones the knife is carried along the ribs we won’t need that part we’ll make soup out of it remove ventral fin cut the fat from the back put a board for not to blunt the knife we have Atlantic salmon cut off the wrong parts we have here is a layer here you can still cut the spinal bone what would be a clean piece of meat what would be a clean piece of meat, if you cook for yourself, you can not do the hard work remove stone special tweezers can you do it with pliers you can use ordinary nail tweezers which is for eyebrows remove in the direction of the head to keep the bones out of our way while we eat there aren’t many of them they are removed easily here is such fillet broke a I deliberately did not remove the skin so that the carcinogenic fumes did not soak through it salmon fish is tender now the second part we will also prepare but we’ll pickle the other one and the first part we will prepare for Smoking I’ll put it aside for now and divide the second part and then continue dear friends, we have prepared salmon for Smoking we need to salt it proportions have us will such : 3 part salt and 1 part sugar mix everything salt take a large size you can take sea salt or rock salt, sea salt is less concentrated in salt content I have broke a so, that every fillet on 1kg 400 grams one part we salt, the other part we smoke the fish will be salted for two hours it should be slightly salty on this salt like this salt as usual food not need to too many of salt, on dorsal part of can be slightly-slightly more on the costal part can be a little less sprinkle with salt on one side where little meat, there is less salt on the dorsal part a little more salt it took me half of what we stirred one and a half tablespoons of salt and half a spoonful of sugar this all on 2 kilograms 800 grams remove the fish for 2 hours after two hours we will return and continue to cook put aside Friends it’s been 2 hours salted salmon is already open and prepare for Smoking she gave the juice for this we will need a paper towel if the fish is wet it will be able to absorb too much smoke take the fillet turn over take another towel I didn’t take the skin off or clean it because the skin will then be removed from the finished fish for those who writes such Comments : “you should have skinned him” “you had to do this, I had to do that” my recipe is as follows take the paper for cooking and put it on the grill for Smoking and lubricate the paper with vegetable oil oil we need to ensure that the fish would not stick because we put it down meat down and then, to make it easier for us to peel it off we lubricate it take our fillet and shift on parchment paper with the second piece we do the same procedure that’s how we prepared our fish let’s go put it in the smoker we’ll smoke 10 minutes, no more the smoker should be preheated we’ll smoke on pear sawdust dear friends and on the street have us today -3 degrees the smoker has warmed up , we fall asleep chips I use either pear chips or alder chips today we smoke on pear chips put pallet so we don’t have anything dripping on the wood chips slide the grill with the fish and send in the smoker for 10 minutes close the lid and we’ll be back in 10 minutes 10 minutes passed, we get looks delicious beauty among running first there is no and lagging behind close the lid here is such here is have us have moderately smoked and at the same time undigested dry salmon now we need it to cool down completely and only then, we will remove the skin remove it from the parchment and slice and we’ll start trying dear friends our fish is cold we’ll skin him now and cut into portions for this we need gently, do not break if we hadn’t oiled now the fish are stuck the most difficult thing is to leave the fish unharmed put aside take this hook leather knife and begin to remove the skin this is the most difficult process remove the skin carefully not to break do not disturb the integrity of the fish our fish is cold and she dont want give skin here slim meat in some places it is strongly cooked I skinned him we did it here are salted fillet we’re going to cut them up believe me, this meat melts in your mouth and it’s delicious you have no idea how delicious becarful cut carefully cut 1 cm thick in these places more boiled delicious it’s a fairy tale if you have a smoker try to cook this recipe if you treat someone to it these people will be over the moon gently smoked salmon my guests are always delighted with him here is for moreover size fish precisely 10 minutes if you have trout 2-3 kilograms, then you 6 minutes will be enough, but in a heated smoker are you ready look carefully , take a hold of that here put the salmon I’ll solve it what would you see what a delicate fish it is if you tell me it’s raw fish, you don`t understand fish delicate fish it is melts in the mouth if we had kept it a little longer, it would have been dry it tastes divine friends don’t be stingy fork out if you have a smoker , buy one trout on 3 kg you will get 2 fillets of 800 grams try it, you will just be delighted from this fish it is impossible to break away this is the tenderest fish delicate taste a measure of salt deliciously I can certainly eat it and eat it but friends I’m saving your nerves worried about your gastric juice on this let us to end I want to say goodbye to you by tradition everyone who has a birthday today, happy birthday wish you good health happiness, love, warmth, comfort in the house good friends all good bye, see you soon, with you was Volloha and I’m going to eat fish it’s just a bomb you can’t tear yourself away from her