How to make hot smoke caranx

Published: 01-Aug-2023 (09:03); Viewed: 2165; Difficulty: 5 out of 10

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How to make hot smoke caranx
Caranx is an excellent fish for smoking and salting. Today I will show you how to make hot smoked caranx. Furthermore, I will smoke it without expensive equipment, using cardboard box and standard gas stoves as smoking equipment.

Of course, you can do it in the proper smoker, and the results will be similar - great fish! So, if you have a few caranxs, half a day of free time and a pretty solid cardboard box, we can smoke these caranxs and I will show you how to do it. This smoked caranx will probably be the best dish you’ve try from this fish.

step-by-step instructions

  1. Ingredients. For making hot smoked caranx, it is obvious, you need to have a few caranxs! It is no point to make all this mess with one fish only. It is better to have bigger fish. This you need to have a pinch of salt (1.5% of cleaned fish weight, to be precise). This you need to have chipping of aromatic wood for smoking. I do prefer to use oak. But many other wood chips for smoking are available. Then you need to have tools. Butcher string, a few metal sticks and a solid cardboard box of a decent size. Done!

  2. Chop off the head and remove the intestines of fishes. Clean the stomach with a paper towel - it is really the easiest way to do it.

  3. Sprinkle fish with salt, in the proportion of 15g of salt for every kilo of cleaned fish (1.5% salt). If you have a lot of fish - then it is easy to salt fish in the bucket. But if you have only a few fish, it is easier to salt them and wrap them in a cling film. Then leave overnight to salting.

  4. Next day is a smoking day! Wash salted fishes in a stream of cold water

  5. Tie every fish with butcher string. The bigger fish, the more important this step is because large fish can fall apart during hot smoking.

  6. Hang all fishes on one side of the box. Make sure that they do not touch each other and not touch the walls. Plug in a thermometer in the thickest part of one of the fish. Place the tray for dripping juice under the fish. Seal the box from the top.

  7. Place a cast iron plate on the gas stove and fill it with wooden chipping for smoking. Light the stove and carefully cover it with a cardboard box with the fish inside. Make sure, that the fire stays at least 10 cm from each hardboard piece of this box.

  8. By changing the fire intensity (usually something very low, keep the temperature inside the smoker around 100-130 degrees C until the temperature inside the fish will go to 60 degrees C. Do remember, that every small hole on the cardboard box will intensify the burning process and subsequently rise the temperature.

  9. When the temperature inside the fish will be +60, remove smoked fish from the box and serve! As simple as that!

    Watch our video about how to smoke caranx and you will see that this is a relatively simple process.

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by: Librarian
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tags: cold meat; fish; smoked food

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