Franconian Hot-Smoked Carp
Franconian smoked carp is a regional specialty from Franconia, where carp farming has a centuries-old tradition. The fatty, flavorful carp is enhanced with a spiced herbal brine and traditionally hot-smoked with beech wood. The result is a juicy, golden-glazed fish with a characteristic herbal note, which is especially popular during the Christmas season.
Ingredients(for 1 kg)
Instructions
Soaking
12-24 hoursSoak the freshly slaughtered and gutted carp in cold, fresh water for 12–24 hours, changing the water several times. This significantly reduces the earthy flavor typical of pond-reared fish.
Brining
10-12 hoursPrepare the brine from water, salt, sugar, juniper berries, bay leaves, thyme, pepper, and garlic. Fully submerge the carp in the brine and rest covered in the refrigerator.
Drying
2 hoursRemove the carp from the brine, rinse with cold water, and hang on smoking hooks through the jaw or tail fin. Hang in a cool, airy place for at least 2 hours until a clear pellicle is visible.
Hot Smoking
2.5-3.5 hoursPreheat smoker to 90–105 °C. Smoke the carp with beech and apple wood. Gradually increase the temperature during smoking. Smoke until a core temperature of 68–72 °C is reached in the thickest part of the back and the skin is deep golden-brown and slightly crispy.
Cooling and Serving
45 min.Remove the finished smoked carp from the smoker and allow to cool hanging for 45 minutes. Traditionally served in Franconia lukewarm with horseradish, rye bread, and a glass of Franconian wine.
Pro Tip
Carp from Franconian pond farming has a slightly earthy flavor – soaking in fresh water for 24 hours before brining significantly reduces this taste. Leaving the scales on protects the flesh and gives the skin a beautiful texture.
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