Baikal Smoked Omul (Buryat: Омул)
Buryat cuisine is known for its use of fresh and locally-sourced ingredients, often incorporating flavors from the surrounding nature. One iconic dish from Buryatia is the Baikal Smoked Omul, a delicious and aromatic smoked fish that is a staple in the region.
Ingredients
- 4 whole Baikal omul fish, gutted and cleaned
- 1 cup coarse salt
- 1/2 cup sugar
- 4 cups wood chips (preferably birch or cedar)
Instructions
- Combine the coarse salt and sugar in a bowl to create the dry brine.
- Rub the dry brine all over the cleaned omul fish, inside and out. Place the fish in a shallow dish, cover, and refrigerate for 4-6 hours.
- Rinse the brined fish under cold water and pat dry with paper towels. Let the fish air-dry for 1 hour to form a pellicle on the surface.
- Prepare your smoker according to the manufacturer's instructions, using the wood chips to create smoke.
- Smoke the omul fish for 1 hour, or until the fish is golden brown and cooked through.
- Remove the smoked omul from the smoker and let it rest for 10 minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Smoking
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Protein
- 20g
- Fat
- 10g
- Carbohydrates
- 0g
Supplies
Smoker Shallow dish Cover for dish Paper towels
Tools
Knife Bowl Smoking chips
Serving suggestions
Serve the Baikal Smoked Omul with a side of steamed vegetables and a fresh salad for a complete Buryat meal.
Tips & tricks
For a stronger smoky flavor, you can let the omul fish air-dry in the refrigerator overnight before smoking.
Cost
$20