{"id":46,"date":"2018-02-07T21:24:25","date_gmt":"2018-02-07T21:24:25","guid":{"rendered":"http:\/\/nomart.pl\/wordpress\/?p=46"},"modified":"2018-02-07T21:24:25","modified_gmt":"2018-02-07T21:24:25","slug":"halibut-wedzony","status":"publish","type":"post","link":"https:\/\/nomart.pl\/wordpress\/halibut-wedzony\/","title":{"rendered":"Halibut w\u0119dzony"},"content":{"rendered":"<p>Halibut to bardzo ceniona ryba. Halibut w\u0119dzony &#8211; to pyszno\u015b\u0107 sama w sobie. Kto jad\u0142 &#8211; ten wie, kto nie jad\u0142 &#8211; niech spr\u00f3buje.<\/p>\n<p>Dzi\u015b przedstawiam spos\u00f3b na halibuta w\u0119dzonego na ciep\u0142o.<br \/>\nPalce liza\u0107.<\/p>\n<p>Dzwonka halibuta moczymy w solance o st\u0119\u017ceniu 50-70 g soli na ka\u017cdy litr wody. Czas moczenia 10-12 godz.<\/p>\n<p>Obsuszamy po moczeniu przez 2-3 godziny &#8211; do ca\u0142kowitej sucho\u015bci. W\u0119dzarni\u0119 rozgrzewamy do 50 st C i wk\u0142adamy obsuszone dzwonka. W\u0119dzimy w temperaturze 50-60 st C przez okres oko\u0142o 4 godz.<\/p>\n<p>Smacznego.<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"848\" height=\"477\" src=\"https:\/\/www.youtube.com\/embed\/Rm5YLNXzm2o?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=pl-PL&#038;autohide=2&#038;wmode=transparent&#038;listType=playlist&#038;list=PLdn9jXuuALFCEIZuWrLu7VOzV7oMX2e7X\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Halibut to bardzo ceniona ryba. Halibut w\u0119dzony &#8211; to pyszno\u015b\u0107 sama w sobie. Kto jad\u0142 &#8211; ten wie, kto nie jad\u0142 &#8211; niech spr\u00f3buje. Dzi\u015b przedstawiam spos\u00f3b na halibuta w\u0119dzonego na ciep\u0142o. Palce liza\u0107. Dzwonka halibuta moczymy w solance o st\u0119\u017ceniu 50-70 g soli na ka\u017cdy litr wody. Czas moczenia 10-12 godz. Obsuszamy po moczeniu [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[18],"tags":[15,16,22,26,27,20,19,24,23,21,25],"class_list":["post-46","post","type-post","status-publish","format-standard","hentry","category-ryby","tag-nomart","tag-praktykaupraktyka","tag-pstrag","tag-pstraga","tag-ryb","tag-ryba","tag-ryby","tag-wedzenie","tag-wedzony","tag-losos","tag-lososia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Halibut w\u0119dzony - Blog kulinarny - NOMART.PL<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nomart.pl\/wordpress\/halibut-wedzony\/\" \/>\n<meta property=\"og:locale\" content=\"pl_PL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Halibut w\u0119dzony - Blog kulinarny - NOMART.PL\" \/>\n<meta property=\"og:description\" content=\"Halibut to bardzo ceniona ryba. Halibut w\u0119dzony &#8211; to pyszno\u015b\u0107 sama w sobie. Kto jad\u0142 &#8211; ten wie, kto nie jad\u0142 &#8211; niech spr\u00f3buje. Dzi\u015b przedstawiam spos\u00f3b na halibuta w\u0119dzonego na ciep\u0142o. Palce liza\u0107. Dzwonka halibuta moczymy w solance o st\u0119\u017ceniu 50-70 g soli na ka\u017cdy litr wody. Czas moczenia 10-12 godz. 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Przedstawiony przeze mnie spos\u00f3b jest przede wszystkim prosty i w miar\u0119 szybki - od taki pomys\u0142 na \"jutrzejsz\u0105\" okoliczno\u015b\u0107. Brak dodatkowych przypraw pozwala doceni\u0107 rzeczywiste walory smakowe ryby. \u00a0 \u00a0 Solanka 7-10 % Ryby oczy\u015bci\u0107.\u2026","rel":"","context":"W \u201eRyby&quot;","block_context":{"text":"Ryby","link":"https:\/\/nomart.pl\/wordpress\/category\/ryby\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/img.youtube.com\/vi\/PLdn9jXuuALFCEIZuWrLu7VOzV7oMX2e7X\/0.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":66,"url":"https:\/\/nomart.pl\/wordpress\/makrela-wedzona-na-zimno\/","url_meta":{"origin":46,"position":4},"title":"Makrela W\u0119dzona na Zimno","author":"Artur","date":"7 lutego, 2018","format":false,"excerpt":"W\u0119dzenie na zimno to rzadziej stosowana metoda w\u0119dzenia makreli, jednak makrela w\u0119dzona na zimno jest naprawd\u0119 godna uwagi. Uwaga do wykonania. W zimnym w\u0119dzeniu zmiana temperatury o kilka stopni ma du\u017ce znaczenie wi\u0119c dla pewno\u015bci , przed przerwaniem w\u0119dzenia dobrze jest napocz\u0105\u0107 jedn\u0105 rybk\u0119, by stwierdzi\u0107 dokonanie si\u0119 dzie\u0142a. Wykonanie:\u2026","rel":"","context":"W \u201eRyby&quot;","block_context":{"text":"Ryby","link":"https:\/\/nomart.pl\/wordpress\/category\/ryby\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/img.youtube.com\/vi\/PLdn9jXuuALFCEIZuWrLu7VOzV7oMX2e7X\/0.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":70,"url":"https:\/\/nomart.pl\/wordpress\/wedzony-losos-na-szybko\/","url_meta":{"origin":46,"position":5},"title":"W\u0119dzony \u0141oso\u015b (na szybko)","author":"Artur","date":"7 lutego, 2018","format":false,"excerpt":"W\u0119dzony \u0142oso\u015b kojarzy si\u0119 zwykle z d\u0142ugotrwa\u0142ym w\u0119dzeniem na zimno. Oczywi\u015bcie nie jest to jedyna droga, aby m\u00f3c zachwyca\u0107 si\u0119 smakiem tej pysznej ryby. Kontynuuj\u0105c seri\u0119 bardzo prostych przepis\u00f3w prezentuj\u0119 dzi\u015b spos\u00f3b szybki i prosty na domowego \u0142ososia. Zach\u0119cam do spr\u00f3bowania. 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