Golovna Recipes How to smoke fish at home: here are some recommendations

How to smoke fish at home: here are some recommendations

Is it much simpler to smoke a product, even if there are other methods of preparing it? Everything remains in line with your goals. To inform you about the nutrition, first of all, let’s look at all the pros and cons of smoked meat. I choose the most pleasant method.

Garna is appetizing, this straw will become a favorite attribute of the Christmas table

Advantages

Nedoliky

Interest in smoked fish is not to compromise either the diet or the health of people. Several types of fish have a high calorie content, and when smoked they increase in value. Since among the members of the family there are people with impaired communication of speech, they will supply food with special respect.

Yaku rib can be smoked

For skin-cured fish, it is necessary to select different smoking methods

All breeds of fish are suitable for smoking. Only you need to take care of low moments:

dimensions of the carcass (pieces);
the thickness of the meat, its structure (smoked in a cold and smokeless way, fried fish is cooked over hot smoke and served in a bowl);
It is important for those who smoke fish in reserve or for the meeting.

Some breeds of fish are most successful in smoking in one way or another, while others are most successful in smoking in one way or another. As of today, there are a number of recommendations from the side of proven cooks:

All three methods are traditional for smoking herring, cod, herring, white salmon, sea bass, mackerel, stellate sturgeon, mackerel, cod, beluga, sturgeon, pink salmon.
For the cold method, chum salmon, salmon, omul, sockeye salmon, mullet, shemaya, nigtya, ribets are used.
When hot smoked, pike perch, flounder, pollock, bream, stellate sturgeon, pollock, whitefish, hake, pike perch, red mullet, sterlet, sturgeon, char, pink salmon, asp are wonderfully cooked.

One fish has different strength depending on the age of the individual, the mind of the person living in it and the species. There are no suvorih orders. The cook himself believes in what order of smoking. Insure your household and guests.

Various samples

The choice of smoking method is closely related to such basic criteria as:

what are the characteristics of fish meat, such as those of other breeds, the level of fat content and the thickness of the structure;
The savory characteristics are evident;
simplicity/foldability of technology; triviality of preparation;
stage for preserving smoked fish.

Hot smoked

The short and brown way of smoking is hot. Bacteria and microbes disappear at high temperatures

Technologically, this method can rightly be called the simplest:

You can smoke fish in self-organized structures, or you can make the process easier with a special device that is sold in stores

The principle of mixing for hot smoked rib:

main chamber (metal frame, cut barrel or specially welded box from a metal sheet);
in the middle of the chamber there are cages and/or horizontal grids for raw products. Place the dry fish on the plates. The bike is laid in halves or in strips on these sides, or even suspended. It is best to smoke on a stand-alone stand, and add the remaining smoke from the carcasses from both sides evenly;
at the bottom there is a tray where the fat drains;
Place thyrsa or shavings below the pallet;
Fire erupts under the chamber, which heats the chamber. As a result, the thyrsus or shavings begin to smolder and smoke smoke appears.

The taste, color and consistency of the finished product should be determined by the organization of the smoking area

The foldability of the design depends on how it is planned to smoke the fish in whatever way is possible to the comfort of the cook. People's craftsmen prepare unique stories behind personal chairs. With no additional polishes, trimachs, cracks, zasovok, gachkov. Respect for factory-made smokehouses - of any size, in a wide price range.

Cod vibe

Codfish from different types of trees form shades of relish in smoked fish

Dzherelom hot dimum is a rustic material - thyrsa, shavings, and ideally cod. Vikorist different types of wood. They all give off different flavors of relish. Butt axis.

Fruit trees create a spicy, licorious flavor (cherry, pear, apple, plum).
Maple and pea cod, when mixed, add spiciness to the aroma.
Oak introduces a touch of light tartness. For the amateur. This kind of cod is not the main source of food, but is good as an additive.
The large bean included in the set is a solution, it is recommended to start with it if the flavors have not yet formed and you don’t want to be exotic.
Residents of the desert regions of the country are well familiar with the eucalyptus aroma. Fortunately, these trees grow there and are available to anyone who wants them at any time.
The golden tenderness of the berry bushes is given. Raspberry, ozhina, black currant. They are added to the main fire in the form of dried hens.

Screw that old rotten wood is no good. You won't be able to give him any sweet smoke. Enlist the support of reputable online stores that sell dark material at reasonable prices. To prepare the cod yourself, carefully dry the wooden logs and then trim them.

Obrobka

The preliminary preparation of the product involves removing the innards, since the fish can be smoked without them. Should you trim your swimmer, head, tail? At the discretion of the cook. When smoking vertically, hang it with your head until it burns. Well, it’s impossible to remove just one part of the carcass.

If you cut the fish into pieces, then when smoked, its structure will be preserved

Carefully cut the stalk from the keel to the pod, through which you can pull the intestines with one hand. Do not allow the fish and meat to spread. You won’t be able to taste the bitter taste that comes from it. The fried fish was ordered not to be gutted. When the fish is ready, it is easy to remove the skin from the skin at once, and the smoked meat in the middle saves maximum juices.

Salting

Salt in different ways. One of them is dry. The fish carcasses are overcooked, later prepared and sorted by size. Important is the triviality of salting. Recommendations for cobs:

remove the salt from the middle carcasses for 10 or 12 years;
Fish salt is enough for 7-8 years to allow the fish pulp to ooze out;
In time, the salinity terms come with time, the world has accumulated knowledge.

Salt the fish with a ball of salt;

Don’t be afraid to over-salt the product - you’ll lose the strength before smoking

Mishkov's way of salting the addresses of the great fish for the minds, so that the ridge and head are visible. The carcasses are spread out and placed in a clean wicker bag with balls. M'yakottyu down. The balls are marked: fish - salt, fish - salt. The fish with very tender meat is surrounded with a tender paper to the beast of the black fish ball. The world has a filled bag and wash it so that the balls thicken. Place the tops of the bowl in cold sand to cook (until the fish is salted, enough for 12 years).

A depressing method is suitable for fish species with a large, fleshy head (catfish, smut, pike perch, pike, korop, ide). Gutted carcasses are cut down and the grooves are sifted. Cover the top with cloth or spun, and install a bend. After a few years, the sik gets angry, and once it’s done, it’s called “tuzluk.” Rinse the fish and let the water drain.

Washing

Before smoking, be sure to wash the fish so that the taste of the final product is not lost on the food processor.

The ideal option is to do without water. Mitty fish will ruin the further smoking process and will negatively affect the results of all your efforts. If you still have to rinse it, be sure to check thoroughly so that the water penetrates from the fish to the smoked cob.

Cooking in a hot smokehouse

Appetizing aromas that spread throughout the garden will bring respect to your neighbors

temperature range from 45-60 to 125-140 ° C;
in some cases, it is advisable to increase the degree to 150 (for example, if you want to cook the fish faster because its meat is watery, or it is cut into large chunks);
smoked meat from 35-40 chickens up to 2-2.5 years;
about readiness to say a change in color and the availability of juice when pressed onto the pulp.

Return respect to change color. The meat is white, and the red oribe is light-colored, and there is a golden brown in the sides of the carcass and steaks. These are sure signs that the fish is ready for use.

Hot Processing Safety Techniques

Be careful during the smoking process so that your tongues do not char the fish.

The safety of hot smoked meat lies in the following:

eliminate the carbonization of cheese through lack of importance and lack of readiness control;
do not allow the open half to escape from under the chamber near the smokehouse (especially when smoked food is produced in dry weather in summer cottages and forests);
Without worrying about the fire, I burned a lot under the smoking chamber.

Be careful when dealing with busy areas, as this will speed up the creation of a strong fire to suppress the cod. Ensure that borrowings are not available to children. Do not shop around for dubious goods or purchases at markets.

Cold smoked food

The process of cold smoking is long, but the result is that

When cold smoked, smoke is poured onto the fish after it has cooled. There is no intense thermal processing. The smoke reaches ~30 °C until it collapses in the fire until the product is cooked. When the fish is ready, it acquires spicy notes of taste and aroma. The meat becomes stronger, dries out and loses all the fat, getting even closer to the bones.

Preparation

Here is one of the stages of cold smoked fish

Before preparing the fish, store the final result. The smoked curd on the cob should be carefully inspected for completeness. Bagatoraz is frozen or thawed, the fish is not suitable. The fresher the catch, the better.

Sort the carcasses. Cook the great fish and the fish okremo.
It is highly recommended that you spend it and wash it away; the grain can be smoked entirely.
Sometimes you smoke fish on grates. Trim the head, tail and swimmers - the drying process will speed up and the fish will be better preserved.
Wash the zyabra thoroughly.
Let the water drain.
Rub all the carcasses with great sill, including zebra. Pour into a bowl or a container for consumption.
Then leave the fish in the pickles for 4-5 days. Wine is prepared by mixing 1/2 pack of salt with 2 liters of water.
Consolidation takes place two days before the repeat - two years (depending on the size of the individuals).

Cold smoking process

Before you start cold smoking, you need to prepare a working mixture

The principle of heating a “cold” smokehouse:

wood heating;
where to go for smoldering cod;
We burn firewood through a closed pipe (the firewood is burned in a closed firebox) or it is ventilated into a rather intense atmosphere (the firewood burning is organized under a firebox with a smoldering fire);
the smoking chamber, which stands on the shelf, where to place the brine - hang it, place it on horizontal grates, or vikorista the offending options at the same time;
As with hot smoked meats, place trays under the product to collect fat and juice.

Smoked meat matures for 3-5 days to a month. There will be a problem if you smoke the fish even longer. This option is not popular among household minds. Obov'yazkova vimoga: the smoking chamber is to blame buti vishche, nizh dzherelo dima. If we ignore this rule, we must not reach the outlet and reach the smoking chamber with fish products.

Method without a smokehouse

Shvidko can easily smoke fish using a special medium. It is sold in most supermarkets. Dilute them according to the instructions given. Pour rose brine over the prepared meat and leave for 2–3 to 9–12 years. With this the basic option is completed - the fish product is full of aroma and smoked relish.

Additional culinary arts:

The drained fish is immersed in a home electric grill;
replace the smoked meat with soy sauce, soak in some tea brew or shellfish, and then bring to readiness using an electric grill;
Place dry cod or shavings on the bottom of the chavun pan, add 1 ball of foil, place salted fish on it, cover with a lid and turn on the heat on high.

The result of such actions is fish a la smoked, but actually prepared without a smokehouse.

Secrets of delicious smoked meat

Experiment, improve your existing recipes, to get a tasty, aromatic and life-giving herb

Spices. Black pepper, cloves, cardamom, fennel, green pepper and pepper, bay leaf, cumin, coriander. All these aromas are either added to the roux, or placed on top of the cod.
Do not sift too much tirsi or triski. 2-3 clicks per bookmark are enough.
Add 1 tbsp to the cod. l. cherry sand. The smoke will be sticky and viscous, making it easier to get into the meat flesh.
The skin preparation is exclusive. Household minds do not have special timers, so everyone is careful to keep an eye on it. Then check the readiness of the fish every day.