Smoked carp is a true gem of Polish cuisine, captivating with the delicacy and juiciness of its meat. The meticulous process of salting and smoking with maple and alder wood smoke brings out the fish's natural flavor, imparting a subtle aroma and a golden hue. The soft, perfectly smoked pieces of carp work wonderfully as an elegant warm dish or a sophisticated cold appetizer. It's an exceptional choice for fish lovers who value harmonious simplicity and the highest quality of taste.

RECIPE

Preparation:

1. Clean the carp of scales and gut it.
2. Prepare a brine: dissolve 70 g of salt in 1 liter of water.
3. Submerge the carp in the brine, ensuring it is fully covered.
4. Leave the fish in the brine at 5°C for 12 hours.

Draining and Drying:

1. Remove the carp from the brine, rinse with cold water, and pat dry with paper towels.
2. Leave the carp at room temperature for 3 hours to stabilize the internal temperature.
3. Hang the carp on hooks or place it on racks and put it in the smoker.
4. Turn on the dryer, set the temperature to 50°C, and dry the fish for 3 hours until its surface is dry to the touch.

Smoking and Roasting:

1. After drying, replace the dryer with a smoke generator.
2. Set the temperature to 60°C and smoke the fish for about 3 hours until it achieves a golden-brown color.
3. Roast the carp at 90°C for 50 minutes until the internal temperature reaches 65°C.