xcess water in the fish, the recipe will come out runny
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
br>Have the fish store person fillet the fish and save the
ake it.
The original recipe read 1 tsp fresh or
auce.
Chop fish fillets roughly, place in a food proc w
inutes on each side. Remove fish to a plate.
Slice
auce to taste in a food processor until smooth. Season with
he work bowl of a food processor, process bread into fine
he small end of the fish, pierce the knife through the
se your hand to clean fish. Next, put them into basket
Wash fish, clean well leaving on heads,
ackened Spice Mix: In a food processor combine paprika, salt,
t one more time.
Fish -- Now you can use a
This recipe can be adapted to your favorite fish. After marinating fish sprinkle
ell.
Cut the white fish into 1 oz pieces and
Cook fish with vegetables, salt and pepper, in water to cover.
When tender, drain, saving 1 cup of the fish stock.
Remove skin and bones; whirl cooked fish and vegetables in a food processor or rub through a sieve.
Combine puree with white sauce, fish stock and a few grains of cayenne.
Reheat and serve with croutons.
Wash the fish head or fish steaks and pat dry. Keep
b>food processor, process all of the fish ball ingredients except for the fish
xtra salt before using in recipe. Change the water 1-2
shortening and salt in the food processor. Pulse until the mixture