Features of an overnight stay in summer
The summer period is characterized by relative comfort compared to the conditions of ice fishing and spending the night with severe winter time, when frosts of twenty degrees and howling…

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Types of raking
Simple and affordable tackle for amateur crayfish. Catching crayfish, of course, is not fishing, but also causes excitement, besides crayfish - a valuable and healthy dietary product. In addition, there…

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The chain was lengthened and the bowl pushed back
Now in spring you’ll have to “poke” scammers and shy away from approaching motorboats ... Features of the current spring fishing. Actually, the article was supposed to talk about fishing…

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Smoking fish at home and on the beach

Original smokehouse
Commercial smokehouses are easy to operate and smoke fish and other products well. But they have one drawback: they often smoke, which is unacceptable for an apartment, and also require the replacement of an asbestos cord. A stainless steel smokehouse, invented by craftsmen, is even simpler and more durable, since it is welded from thick metal. Everything is in it, like in other products of this kind. At the bottom set the pallet on the legs. A pallet is needed to drain fat. Sawdust is spread under it. Smoke passes along the walls of the pallet in the gap. Fish and other products are laid out on wire racks or hung on a wire under the smokehouse lid. But the main thing in this smokehouse is the gutter in the upper part, where water is poured and a lid is inserted. Water does not allow smoke to escape.

Original smokehouse

Fishing smoking
So the smokehouse on the shore … First of all, you need to find a small hill, a hill, a low cliff, under which lies a sloping shore. There will be a smoking pit or chamber. Why is elevation needed? Only for good traction and better smoke output. But if the terrain is flat on the site chosen for recreation, then you can build a smokehouse here. The movement of smoke will still be.

Next, dig a narrow trench with a spatula. Enough 20 cm wide and the same depth. The length of the trench can be about 2-2.5 m. The place where the trench begins should be expanded. If there are stones or bricks, then it is better to lay out with them this extension, which will then be a furnace of the smokehouse. It is also necessary to expand and deepen the exit point of the trench in a tubercle or cliff. There will be a smoking chamber. If you have an old barrel, a tank, some other fireproof container at hand, then they can be placed in this pit. If there is nothing similar nearby, then it is advisable to overlay the camera with stones or bricks. In the absence of both, you can leave it like that. The earth will become solid enough during firing so as not to collapse. The trench is closed with a turf cut by a sapper shovel. In order to control the smoke output, you need to find a stale tree trunk on the shore, remove the damp bark and close the smoke outlet with it, like a shield. For the same purpose, tree trunks can be used, but not dry. In the pit, with a spatula, cut the shelves where the fish pallets will be inserted. If the wire is not taken on a camping trip, then the fish can be laid out on strong raw rods laid crosswise. Smoking time is not more than an hour. The rods will withstand, although they will burn from the outside. But it is better to check them first without fish. That is, to make a test roasting of the smokehouse. Bored wives can do this. You can entrust this business to a novice poet who is still hanging around and loudly admiring sunsets and sunrises …

Everything … The smokehouse is ready. Now you need to do cooking fuel for her. Naturally, sawdust will not work here. You need to find a dry alder or apple tree. Willow branches will do. In addition to a dry tree, raw branches with leaves will be required. They will be needed for the formation of thick smoke and in order to bring down the temperature in the furnace. In no case can you use conifers and birch. Both of them are not good. Pine and spruce emit tar, and birch – tar tar.

While all these preparations are going on, the fish is already being salted. Its salting is done in a dry way. That is, in a shady hole on the bottom are laid rods through which excess moisture will leak out. The fish is rubbed with salt against the scales and laid on these rods. If you salt it in brine, then it will rather cook than smoke. (Tuzluk is a salt water brine). For accelerated salting, carcasses can be pierced with a syringe with a brine, especially in the back, if the fish is large. Excess juice drains with dry salting.

After 1-3 hours of salting, the fish should be dried in the breeze and you can load it into the smokehouse. Salting time depends on the size of the fish. During smoking, you need to adjust the temperature and draft by moving the lid of the smokehouse and tossing moist branches.

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