World Flavors Cookbook

Kūpināta Zivs (Latvian Smoked Fish)

Name: Kūpināta Zivs (Latvian Smoked Fish)
Cook time: 120 min
Cuisine: Latvia
Ingredients: Fresh whole fish (perch, flounder, bream) Coarse salt Alder wood chips for smoking

A hallmark of Latvian coastal culture: fresh fish (sea perch, flounder, or sprats) hot-smoked with alder wood.

Cuisine: Latvia

Ingredients

Fresh whole fish (perch, flounder, bream) Coarse salt Alder wood chips for smoking

Instructions

1. Clean the fish but leave the heads and skins on. 2. Rub generously with coarse salt and let sit for 1-2 hours. 3. Rinse off the salt and pat the fish dry. 4. Prepare a smoker with alder wood chips. 5. Smoke the fish at about 70-80°C (160-175°F) for 1.5 to 2.5 hours depending on size. 6. The fish is done when the skin is golden brown and the meat flakes easily. 7. Serve warm or cold with dark rye bread.