Herb-Smoked Carp

PAMEL Editorial 18.10.2026

PAMEL Editorial

PAMEL content — excluded from competitions and rewards, including minimum recipe and author counts.

Original author / source: CLOUD AI / pub-08 — Borniak: Wędzony karp — https://borniak.com/pl/recipes/fish-recipes/smoked_carp

Save to my shelf

Carp in a simple brine with dill and bay leaf, followed by final cooking.

Gut and prepare the fish. Make a brine with the spices.

Keep the carp in the brine for approximately 12 hours in the refrigerator.

After rinsing, dry the surface of the fish thoroughly, without leaving it at room temperature for a long time.

Smoke with warm smoke and finish cooking, monitoring the thickest part of the fish.

Ingredients & preparation

1 kg fresh carp (steaks, fillets or whole fish)
1 litre water
70 g salt
Bay leaves
Fresh dill and pepper
Suitable wood chips

♥ Recipes #22

Process & settings

1. DRYINGChamber temperature: 50°CTime: 180 minTarget internal temperature: not specified — see the stage descriptionSource: chamber drying for approximately 3 hours at 50°C.2. LIGHTINGChamber temperature: not specified — see the stage descriptionTime: not specified — see the stage descriptionTarget internal temperature: not specified — see the stage descriptionThe operator starts the process and confirms the smoke.3. SMOKINGChamber temperature: 60°CTime: 180 minTarget internal temperature: not specified — see the stage descriptionSource: 60°C for approximately 3 h.4. FINISHING COOKINGChamber temperature: 90°CTime: 50 minTarget internal temperature: 63°CSource: 90°C for approx. 50 min / 65°C internally. Reference safety value ≥63°C.Association in CLOUD AI: PRW5-AVR-14. Requires manual verification; it is neither an approval of compliance nor an instruction to start.

PAMEL device used: PRW5 · PRW4 · PRW · PRD3 · PRM Product Centre ↗

Community rating

One rating per verified member.

–/ 5 · 0 ratings

Comments 0

No comments yet. Start the conversation.