Smoked Carp in Hot Smoke

Recipe for carp smoking in hot smoke.

Ingredients:

any amount of carp water fish seasoning garlic onion pepper salt

Procedure:

Cut the cleaned carp lengthwise or cut into horseshoes

Clean the individual parts of the fish again and soak in brine 1:10

Add the fish seasoning, garlic, onion and pepper

Let the fish marinate for 6 to 12 hours

Smoke with hot smoke at a temperature of about 150 °C, in a small smoker for smoking in the heat the fish will be smoked in about 1 hour, or at a temperature of 70-80 °C for about 3 hours.

Note:

For more on smoking fish, see our cooking school: smoking fish.