15 Smoked Vendace - Borniak

Smoked Vendace

Smoked Vendace

Smoked Vendace

Smoked whitefish is a traditional delicacy of Eastern European cuisine, prized for its rich, smoky aroma and delicate, moist texture. It pairs perfectly with fresh bread and cold beer, making it an excellent snack for various social gatherings.


  • 1 kg of whitefish
  • 1 liter of water
  • 90 g of salt



Fish Preparation:

  1. Gut the whitefish and remove the scales.
  2. Thoroughly wash the fish under running water.
  3. In a container*, prepare a brine in the ratio of 1 liter of water and 9 dag of salt per 1 kg of fish. Stir the water and salt to dissolve all the salt.
  4. Place the fish in the brine and set aside in a cool place for 3 hours**.
  5. Rinse the fish in clean water.
  6. Dry with a paper towel, then hang on hooks or lay on shelves with the cut facing down.
  7. Set aside in a ventilated, shaded place to dry*** for 4 hours, or place in a smoker with a dehydrator for 2 hours.****

* container – if you do not have a suitable container, you can use a zip-lock bag.
** if you do not have a suitable place, you can put it in the refrigerator.
*** before turning on the smoke, make sure the meat is properly dried, it should be dry to the touch.
**** when drying, set the temperature in the smoker to 30 degrees.

Proper Smoking:

  1. Place the fish in the smoker.
  2. Turn on the smoke generator and set the temperature to 60°C.
  3. Leave the fish for about 2 hours.
  4. Raise the temperature to 90°C, and leave for one hour or until the temperature inside the fish reaches 68-70°C.
  5. Once the desired internal temperature of the fish is reached, turn off the smoker.
  6. Leave the fish in the cabinet until completely cooled.


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