Pawaru-Grahmata

№ 25III. nodaļa

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Salted, cold-smoked pike

  • Serves 6 as a starter
  • 7 days freezing, 3 days salting, 3 days smoking
  • Melnraksts · vēl nav izmēģināts

1796Lihdeks duhmôs schahwehts.

Modernizētslpp. 144 · PDF 158
6 porcijas

The book gives 3 days in salt and as long in the smoke; no other quantities. The rest is ours.

Method

6 soļi
  1. Freeze the fish at −20 °C for at least 7 days, then thaw it in the fridge (our addition). Salting and cold smoking don't kill parasites; freezing does.
  2. Salt it as in 03-024: rub in the salt, then refrigerate in a covered non-metal dish for 3 days, turning daily. Fillets need only 24 hours.
  3. Rinse, pat dry and leave uncovered on a rack in the fridge overnight, so the surface dries and turns slightly tacky.
  4. Cold-smoke: hang the fish by the head, or lay it skin side down on a rack, in a cold smoker. Keep the smoke below 25 °C (ideally under 20 °C) and smoke for 8–12 hours a day for 3 days, keeping the fish in the fridge between sessions.
  5. Wrap and refrigerate (below 4 °C). Eat within a week, sliced thinly off the skin, with small boiled potatoes and butter.
  6. Hot-smoked instead (our addition, and the safer choice): after step 3, smoke the fish at 70–80 °C for 1–1½ hours, until the thickest part reaches 63 °C. It is then fully cooked and keeps 3–4 days in the fridge.

Notes

What the book says vs. what we added

the book takes pike salted for 3 days (03-024) and hangs it in the smoke for as long again. It then adds that smoked herrings with small rāciņi also taste good. The freezing, salt quantity, temperatures and times are ours.

Safety

cold-smoked fish is not cooked. Besides the parasites, it can carry listeria, which grows slowly even in the fridge. Pregnant women, the elderly, small children and anyone with weak immunity should eat it only hot-smoked or cooked.

Serving

rāciņi probably means potatoes here (in Courland rāceņi meant potatoes), so the book's herring tip is the familiar smoked fish with small potatoes. We serve the pike the same way.

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