{"id":4098,"date":"2023-10-10T07:47:16","date_gmt":"2023-10-10T06:47:16","guid":{"rendered":"https:\/\/rezepte.tarnold.org\/?p=4098"},"modified":"2023-10-10T07:49:31","modified_gmt":"2023-10-10T06:49:31","slug":"fischfilets-vorbereiten-salzen-marinieren-zum-raeuchern","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=4098","title":{"rendered":"Fischfilets vorbereiten (salzen, marinieren) zum R\u00e4uchern"},"content":{"rendered":"<p><em>Gruppe R\u00f8yking av mat. Svar av Terje Bruland p\u00e5 sp\u00f8rsm\u00e5l fra Robert Olsen (9.10.2023).<\/em> (<a href=\"https:\/\/www.facebook.com\/groups\/1509775522605491\/?hoisted_section_header_type=recently_seen&#038;multi_permalinks=3451942068388817\" target=\"_blank\" rel=\"noopener\">Facebook<\/a>).<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Fileter og vask filetene.<\/li>\n<li>Salt alt i grovsalt samtidig med salt mellom hvert lag.<\/li>\n<li>Tynne fileter skal ligge i saltet 10 timer, tykkere fileter 12 timer. Fisk som har vert frossen trenger 20-30 % kortere saltetid fordi fryseprosessen har t\u00f8rket fisken noe ut.<\/li>\n<li>Skyll av salt etter endt salting og t\u00f8rk av filetene med noe papir.<\/li>\n<\/ul>\n<ul>\n<li>Heng til t\u00f8rk 24 timer.<\/li>\n<li>R\u00f8yk i 12 timer.<\/li>\n<li>Hengs s\u00e5 ute av r\u00f8ykeskapet for lufting i 24-48 timer for \u00e5 f\u00e5 bort den r\u00e5 r\u00f8yksmaken.<\/li>\n<li>Vakuumpakkes. Vil en ha med peppermiks, s\u00e5 str\u00f8s det p\u00e5 i \u00f8nsket mengde rett f\u00f8r vakuumering. La det s\u00e5 ligge i kj\u00f8leskap en ukes tid til peppersmaken f\u00e5r satt seg litt f\u00f8r frysing.<\/li>\n<\/ul>\n<p>Holder seg godt i 4-8 uker i kj\u00f8leskap f\u00f8r det b\u00f8r v\u00e6re oppspist &ndash; eller legges i fryseskapet. <\/p>\n<p><strong>Fazit:<\/strong><br \/>\nNie gemacht.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<!-- \n\n<li>Tania &amp; Arnold<\/li>\n\n -->\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Gruppe R\u00f8yking av mat. Svar av Terje Bruland p\u00e5 sp\u00f8rsm\u00e5l fra Robert Olsen (9.10.2023). (Facebook). Zubereitung: Fileter og vask filetene. Salt alt i grovsalt samtidig med salt mellom hvert lag. Tynne fileter skal ligge i saltet 10 timer, tykkere fileter 12 timer. Fisk som har vert frossen trenger 20-30 % kortere saltetid fordi fryseprosessen har &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=4098\" class=\"more-link\">Continue reading &lsquo;Fischfilets vorbereiten (salzen, marinieren) zum R\u00e4uchern&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23,908],"tags":[591,213,348,121,578,906,203],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/4098"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4098"}],"version-history":[{"count":4,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/4098\/revisions"}],"predecessor-version":[{"id":4103,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/4098\/revisions\/4103"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4098"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4098"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4098"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}