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Hey, today we’ll try to smoke a bream. Wait, no, we WILL smoke it, we’re good at cooking, aren’t we? There’s nothing challenging about hot smoking, you just need to remember hints on temperature, time and amount of salt by the way, just look at these boys! Damn, what a beauty! This giant fish was caught the last night! These are not even gutted! They were caught no more than 12 hours ago! For you to understand their size – just like shovel blades! Let’s start with checking out their insides as the first thing we need to do is to gut them! Local fisherman catch things like these with nets! That’s not very legal, but whatever. Okay now… Okay, it’s cut. The insides of a bream are… not that abundant. Here is a pile of gut. We need to get all of it out. This is an air bladder. Let’s pop it! Well, later. We’ll dry it and pop it. okay, that’s what inside of a bream. The second one looks fabulous. It’s a bit smaller though. The insides of it are similar of not the same. Great. Now we’ll need to wash the breams from the blood and stuff like this. We’ll use a high-pressure washer. That’s convenient. By the way, we can even use it to get rid of scales, but we’ll smoke the fish with with its scales. We are not going to boil anything, so we can leave the gills be. But remember to get rid of them as when making a bullion, gills start making things bitter. There are not a problem for us though, but we can get rid of the head anyways. Now look, our breams are really fat, so to get them salty, we’ll need to cut open their back, that’s the only way. Like this – from the other side too. Damn, they’re armored! We need to cut the other side too. Do the same to the other fish. cut ’em through. The back is the thickest part. This way we’ll provide a great path for salt. the right path. You could cut it in any other place… but it will take much more time. This way we’ll need just an hour to make it salty. We’ll start smoking after that. Seasoning is the cool part, but salt is the priority. We’ll need an hour or so and a good amount of salt to make things done. Then we’ll wash off the excess salt and proceed to spices. But now mixing all the seasoning with salt which will be washed anyways is pointless. Don’t make a mistake! Take a lot of it. Oh, some hidden insides… Put a lot of salt on and in it! Don’t get too exited, but still make sure it’s salted everywhere. We’ll wash away the excess salt anyways, so don’t worry. So, as we want these to be salted quickly, let’s put a lot of salt. On both of them. You can’t over-salt it. Remember we’ll get rid of excess salt! so everything is cool. You can even put like a bunch of salt in. Salt is cheap so whatever. The outsides too – some salt will get through the scales too. But that’s not the main point. That’s it. now let it get salty. Let’s hide our boys to a cold place. That’s the way to deal with flies. To talk about time – the amount you need depends on how salty your salt is, yeah, don’t get confused, salt could be really salty, but we’re talking about common cooking salt. The amount you’ve seen just now is enough to salt the fish through. This amount needs 3 hours to work. Also remember the size. Foe our boys that’s enough, but if you gonna cook a monster like this, which is this thick, you’ll need like, 12 hours and a great pile of salt. But we’re showing a quick recipe, so 3 hours is about right for us. It’ll get salty in a fridge – especially considering the deepness of cuts I made. And, of course, the amount should fit your taste. Some like it really salty to eat with beer, and some want to still feel the fish taste. So, 3 or 4 hours have passed and the breams have gotten salty. Noe the breams look like this. Look, they are now dried, of course. here is all the liquid left. That happened because of salt. There is one thing about it. They are salty, of course, but the layer of meat which is close to the scales is over-salted. To fix that, we’ll need to soak these couple of millimeters for 40 minutes or so. Just put it under running water. The inside part is okay, but the upper layer is really over-salted. Just grab the fish and firstly wash away the salt itself, on the outside and on the inside too. Get rid of pile of salt left. then we’ll leave them soaking while changing water from time to time. Or we can just leave running water here. good. *Light ambient music* Now breams are salted, the upper layer is alright too. That’s cool. Now the main point is to rub them. We need these to be dry. You know, liquid combined with smoke gives out too sour taste, it’s better to make it as dry as possible – without pools of water for sure. Remember that it will also prevent smoke from penetrating the insides. Just take a rag and make sure it’s dry. We need them completely dry from every side possible. Okay, when breams are salted, balanced and dried, it’s the right time to add seasoning. If you want, of course. I personally have coriander, zira seasoning, fresh-ground pepper and stuff… I won’t add anything. For me the taste of salted smoked bream on its own is… I can add some allspice, but it won’t really penetrate the insides of the fish. The next thing you need to care about is temperature. If you’re not new at this, you know that smoking should take 3 or 4 steps. You’ll need to heat it up, smoke it, finish it up, embrace the color and… Well, I’m not a professional smoker and I assume you are too. So the thing is simple for us – smoke breams this big for 3 hours using temperature no hotter than 100 degrees. You see, if we talk about white fish, its protein starts curling up at 35 degrees or so, white fish gets cooked at 38 degrees. But we’re making a hot-smoking and need 3 hours to get it cooked. You know, if there is 180 degrees, the fish will dry the hell out. so remember to keep it no hotter than 100 degrees. 80 is okay, 100 is okay, 120 is the frontier. Don’t make it hotter than that. 3 hours of that is enough for these big fishes. 1 hour is okay for smaller ones. Let’s get the grilling lattice. The next thing we need is coal. I’ll use this coal. It’s Kamada’s blocks. They are burning for a really long time, it’s their trait. You won’t need to add anything, so for the two fishes we have we’ll need just… this amount for 3 hours. Put them like this. Here. We’ll need to lit it up from the one side. What about smoke? Actually, any wooden chips will do, just make sure they are not too resinous that will be too bitter, you know. I have these pecan nut chips. But, you know, cherry, apple, pear or plum wood will do. I guess, even birch is fine. We don’t need these to burn much, so let’s soak them in this pool of water. 20 minutes of soaking will do. Longer period is okay, but makes no sense. 20 or 30 minutes will be enough to soak it 1 or 2 millimeters through. If you want more, it will take several days or so. Believe, 20 minutes is ok. Let’s light up the ignition cube by the side here… I’ve also rubbled the thing a bit. It will light up. I’ll even put one on the top. So while the coal is lighting up, I’ll put 2 or 3 pieces of pecan wood… 4 even – is enough. Enough for 3 hours for sure. I’ll put fish facing the coals. You know, we don’t care much for the head. We don’t want the meat to burn also. Let’s close the grill now. the second one will follow the fate of the first. Like this. now close it and try to keep the temperature around 100 degrees. So after 3 hours or so… The temperature was constantly changing – up to 160 degrees which I immediately turned down Most of the time it was from 120 to 140 degrees or so. But consider one thing. The thermometer is on this side, directly above the coal. But we need the smoke to completely cover the fish from all sides, anyways, the thing I’m saying, the thermometer shows more degrees than it actually is. Like, it shows 200, but it’s actually lower than 15 in there. It’s just because the thermometer is above the hottest part. Breams lie lower and in the other part of the grill. Here it is. Our beautiful bream! We didn’t peel off the scales, it’s here, look: We’ll just grab it… Remember that the back of it is cut open. Just grab the scales and tear it open! Just look at it! It’s super-soft smoked meat, it’s fully cooked, of course, it’s just falls of like this. I can just scrape off the meat from the ribs like this! Hop-hop! Let’s try a piece! It’s smoked bream. Folks. It’s not over=salted, damn… It’s damn tasty, man! It’s not oversalted, but there’s one issue, look: bream is… bream is quite bony fish. You’ll have to take bones out with your hands… But. In 2 or 3 hours and 100-140 degrees it smokes through perfectly, and it’s salted perfectly, you know. It’s salted, it’s salty, but not too much – salty enough for a smoked fish. Folks, sorry for not rolling my eyes up – some blame me like “Of course when you cook it yourself, it’s heavenly and soft as pillow…” It’s just a great smoked bream, just look at it! It’s enough to peel off the scales, and get the meat like this from the inside. you can just take out the spine and get the super-soft meat. Just take the bones out like this… Here. There will be small bones, of course, but this is the hot-smoked fish. It has the moderate taste of smoke, it’s not overheld, it’s not bitter, It’s moderately salty, I dunno what else i can do. I’m Slavnyi Druze Oblomoff, eat a lot and eat tasty. A great thanks to all those leaving thumbs up, Subscribe to the channel and stuff… Bye! *Sound of burning fire*