No. 4097 — Home-Smoked Whitefish and Other Fish
English historical translation of Molokhovets recipe No. 4097 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and wash fresh whitefish or other fish, salt for twenty-four hours and wipe dry.
Pierce each fish with a thin wooden skewer and place on a grilling rack.
Heat a traditional Russian oven with resinous firewood at the back. Place the rack with fish in front of the burning wood.
Close the oven damper so it rests against the rack handle, leaving an opening beneath through which smoke travels toward the flue, passing over the fish.
When one side becomes golden from smoke and heat, turn the fish.
Once the fish is both smoked and cooked, remove and serve.
The author recommends the same method for bream, crucian carp, perch, carp, vendace, smelt and other fish.