Description
Love homemade delicacies. Saltwater fish, like the river, it becomes very tasty on the fire in the lamp. Especially well work fatty fish.
Ingredients
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Flounder
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Grouper
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Salt
Cooking
Wash fish, gut it, if you have eggs, leave. 1 kg fish need to take 85g of salt and a good grate of a carcass, do not forget to pour salt in the abdomen.
Leave the fish to proselytise not less than 1 day. Then put on a grill smokehouse, on the bottom pour alder chips.
Put the oil lamp on a medium heat no less than 45 minutes.
After the smokehouse to open and allow the fish to cool. It is ideal to serve with boiled potatoes and fresh greens.
Sea bass - out of competition, but the flounder turned out bland, but also very tasty as smoked halibut. Bon appetit!
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