Recipes
Ai sriubelė
2026 09 30
The TVICIŲ team presents a unique carp soup, "Ai sriubelė." That exclamation expresses a range of emotions and reactions. And it all starts with a soaked carp. Look toward Žemaitija—there "ai, all sorts of potatoes, carrots, onions, and garlic" have…
Carp Between Fire and Smoke
2026 09 29
Grilled KALMETAL over fire! Chef Gintaras KiršinasThis recipe has been tested specifically for Kalmetal equipment. Both the smoker and the grill are used. A satisfying result was achieved through trial and error. Ingredients for 1 carp, about 2 kg: 1…
Carp Lost in Smoke
2026 09 29
Slow-smoked in a kalwood smoker! Chef Alius SkinulisThis is a recipe developed and perfected by the team. We tried smoking prepared carp in various types of smokers. Through experimentation, we agreed on the birth of a dish with a unique…
Smoked Mackerel Marinade Recipe
2026 05 7
Ingredients: 1 kg frozen mackerel; coarse salt; water; garlic; bay leaves; 4-pepper mix; brown sugar; pickling spices to taste. Preparation:Gut the mackerel and rinse well. Prepare the marinade from water, salt, sugar, pepper, garlic, bay leaves, and spices. Pour the…
Heart-Shaped Waffle Recipe with Norwegian TINE Cheese
2026 05 7
Ingredients: 4 eggs; 500 ml milk; 300 g flour; 100 g melted butter; 3 tablespoons sugar; 200 g Norwegian cheese. Preparation:Whisk the eggs with the sugar. Pour in the milk and mix well. Gradually add the flour until the mixture…
Hot smoked chicken
2026 03 24
Marinating:You will need: 1 liter of water; 50 g of salt; 30 g of sugar; 1 pc. bay leaf; 1 clove of garlic; Pepper. The chicken needs to be covered, so we make the marinade according to the proportions Boil…
Smoked mackerel (cold and hot smoking)
2026 03 24
Preparation: Pour the frozen mackerel with coarse salt so that it is completely covered. Leave to marinate for 24 hours. Clean, rinse and dry. Hot smoking: Smoke at a temperature of about 80°C. Smoke for about 90 minutes. Check the…
Smoked salmon (cold smoking)
2026 03 24
Ingredients: 1 kg salmon fillet; 50 g of salt; 25 g of sugar; 1 tsp ground black pepper; 1 tbsp dried dill. Production: Sprinkle the salmon with a mixture of salt, sugar, pepper and dill. Leave to marinate in the…
Smoking tips
2026 03 24
If the product turns out too dark and bitter, you may have used wood that is too moist. The wetter the firewood, the more it will smolder or smoke, and the darker the product will be. RECOMMENDED SMOKING TEMPERATURES Cold…