Hot smoking of fish and seafood does not require long cooking. Almost all types of fish can be smoked, but cyprinids are the most delicious: asp, bream, carp, common czech. Sturgeons: stellate sturgeon, sturgeon, sterlet. Cod: cod, haddock, burbot. Salmon: chum, pink salmon, as well as eel, whitefish, lamprey, herring, smelt, halibut, herring, catfish and others.
Hot smoking of fish and seafood, preparation, options and recipes for the preparation of smoked fish and seafood.
Salted fish is exposed to hot smoke for a maximum of 4 hours and the result is smoked and baked at the same time. At the beginning of smoking, a fairly strong fire is maintained to dry and boil the fish, but make sure that the fish does not burn. Then sawdust is poured into the fire, the furnace shutter is denser covered and the fish is left in dense smoke.
the device at individual stages of the process of hot dry smoking of fish: drying – 50–90 degrees, boiling – 100–140 degrees, actually smoking fish – 80–120 degrees.
With this method, the fish first dries out with slow smoke formation. This process, depending on the speed of firewood burning, can last up to 1 hour. Drying of fish is completed when its surface becomes dry. After an hour, the temperature rises to 70–80 degrees, then to reach 100 degrees in the middle of the carcass or fillet (boil-down). When the fish is boiled over the entire thickness, the blood at the spine will clot and the meat will be easily separated from the bones.
Smoked fish ends when the boiled fish acquires a golden yellow or light brown color, a pleasant taste and aroma of smoked meat. The duration of the whole process depends on the type, size and method of cutting fish. In the process of smoking, continuous monitoring of the temperature in the furnace and smoke generation is necessary. The smokehouse can only be opened for a very short time so that the firewood does not ignite due to air access. Cooked smoked fish is quickly cooled and packed in boxes or boxes.
Fish should be baked through. Its meat should be easily separated from the spine, and in color, density and consistency resemble the meat of fried fish. If the finished fish has a smoky appearance, its surface is wiped with a soft cloth slightly moistened with fish oil or sunflower oil. Hot smoked produces a high quality product. The fish immediately becomes smoked and baked, but it can not be stored for a long time. Hot-smoked fish should be eaten in two, at most three days. If fish smoking is carried out in the warm season, the product must be eaten within 24 hours after its preparation.
Smoked Carp Recipe.
3-4 carps (1.5–2 kg), salt, pepper, seasonings for fish. In carps, remove entrails and gills. Rinse the fish well, dry it, grate it on the outside and inside with a mixture of salt of especia. Lay in a container and refrigerate for 2 hours. Before smoking, put the fish on a paper towel, allow to dry for 30 minutes. Then lay the carp on the grate of the smokehouse so that the carcasses do not touch. Smoking fish on medium heat takes 20 minutes. To prevent fish from getting bitter, 10 minutes after the start of cooking, open the lid of the smokehouse and let off steam.
Smoked trout recipe with spices.
1 trout (1–1.5 kg), salt, sugar, pepper, coriander, dill and parsley. For hot smoking, you need to select a sufficiently large and fat trout. The most favorable smoke for this fish is alder logs. Clean, gut the fish, cut off the head and tail. In order for the carcass to have a maximum of edible meat, the head must be separated along the bone of the shoulder girdle. Then cut the trout along the ridge into two halves, remove the spine and costal bones.
Put one half of the fillet in the dish with the skin down, sprinkle with a mixture of salt, pepper, sugar and finely chopped dill and parsley. From above, put the second half of the fillet skin up, squeeze it with oppression and put in a cool place for a day. After 24 hours, when the fish meat becomes dense, you can start smoking. Put the fillet on the grate with the skin down and smoke in dense smoke at a temperature of 60 degrees for 2 hours. In ready-to-eat fish, the dorsal fin should turn white.
Sturgeon Balyk Recipe.
Separate the tail and head from the sturgeon carcass, gut the carcass, take out the chord and cut the tesu (all this does not salt). Then cut the sturgeon along the spine and cut everything that is clearly inedible. Two formed half of the body are folded into a container (can be cut into smaller pieces), sprinkled with salt and nitrate, cover with a board and crushed with oppression. After 3 days, lower the beams up, and the upper – down and grind them with your own brine. Remove the fish when the beams are finally salted, then hang them in the sun (wrapping each piece of gauze beforehand) and after drying, smoke in hot smoke.
Smoked Bream Recipe.
Bream, salt, ground black and allspice, bay leaf. It is recommended to use small alder, birch and aspen branches or sawdust for smoking bream; several branches of mountain ash can be added to the fuel for flavor. Gut the fish, clean them of scales and rinse thoroughly in running water. Then salt and pepper to taste. Put the prepared fish in a row on the grate of the smokehouse.
Close the smokehouse with a lid and install on a fire source. Hot smoked bream weighing 1-2 kg requires 20-25 minutes. In portable camping smokehouses without a bottom, working on a fire, breams can be smoked by hanging vertically on a wire. In this case, the fish does not need to be cleaned of scales. From time to time it is necessary to check the readiness of the fish by removing the lid from the smokehouse. Usually the process takes 2-3 hours.
Smoked fish recipe on a fire.
3 kg of fish (crucian carp, carps, etc.), 3 tbsp. l salt, spices to taste. Gut the fish, leaving its head and scales, rinse, sprinkle with a mixture of salt of especia, leave for 2-3 hours. Then rinse, dry and wither in air for 1-2 hours. Make a bonfire. At a distance of 1 meter from it, arrange a canopy or simply dig non-resinous branches around the campfire on the leeward side.
Put the fish on a canopy or string on rooted sticks. Throw alder and aspen twigs, cones, damp foliage into the bonfire so that thick hot smoke flows around the carcasses. The fish will be ready for use after 1-3 hours, depending on the size of the carcasses. In the process of smoking carcasses need to be turned over several times. The finished smoked fish has a bronze-golden color, pleasant aroma and taste..
Smoked Smoked Fish Recipe.
3 kg of fish, 3 tbsp. l salt, ground black and allspice, other spices to taste. Gut the fish, leaving the head and scales, rinse, sprinkle with salt, leave for 2-3 hours. You can salt the fish in concentrated brine. For this, it is necessary to add such an amount of salt to the water so that the potato tuber does not sink in its solution, but floats freely on the surface. Pour the fish with brine and keep in a cool place for 1–4 hours.
Rinse salted fish with cold water, dry and hang in air for drying for 1-2 hours. Before smoking, put spices in the cut of the abdomen. Pour sawdust or small twigs with a layer of 1-2 cm at the bottom of the smokehouse. You can add a juniper branch without needles to give them a golden color and a bay leaf for flavor. Install a fat collection tray in the smokehouse. Hang the fish or lay it on the grill so that the carcasses do not touch.
Close the smokehouse with a lid and set over the fire. Smoke at a temperature of 50-60 degrees. After 25-60 minutes, depending on the size of the carcasses, the fish will be ready. The degree of readiness of the fish can be controlled by removing the cover. If the fish is slightly smoked, close the lid and continue smoking the fish. The duration of smoking also depends on the design of the smokehouse. When the smoking of fish is finished, the lid of the smokehouse must be opened so that the remaining moisture evaporates, and the fish is slightly dried. Properly smoked fish has a golden brown color, meat that is easily separated from the skin, tender and evenly baked.
Smoked Shrimp Recipe.
500 g of shrimp (not too small), 1 tbsp. l salt, 100 g butter. Grease the shrimp with butter and smoke at a temperature of 90 degrees for 1-2 hours, depending on size. Smoked shrimp are considered ready if their flesh has become a little hard, slightly elastic to the touch. After smoking, shrimp again with oil. As fuel, it is recommended to use alder and mountain ash with the addition of twigs, eucalyptus, blackberries, raspberries, black currants.
Smoked mussel recipe with lemon and onion.
15 mussels, 150 g of lemon, 120–150 g of onion, 4–5 cloves of garlic, 600 ml of water, 2 tbsp. l vegetable oil, 1 tbsp. l salt, black pepper peas. Squeeze the juice from the lemon, pass the pulp along with the peel through a meat grinder. Pour everything with cold water, add finely chopped onions, salt and black pepper. Put the mussels in the prepared solution, stand for 1.5 hours.
Then bring to a boil over low heat and cook until the shells open. Mussels cool. For dressing, combine vegetable oil with chopped garlic and lemon juice. Pour the mussels with dressing, put on the wire rack and smoke for 10 minutes. For smoking, it is better to use alder wood chips, mountain ash, pear, apple tree, plum, poplar, vetla.
Smoked Squid Recipe with Spices.
500 g squid, 1 tbsp. l salt tsp sugar, 1 tsp. spices for fish. Boil the squid in boiling slightly salted water for 4–5 minutes. Remove from water, cut into large rings, roll in a previously prepared mixture of salt, sugar and spices. Smoke for 15–20 minutes.
Based on materials from the book We procure poultry, meat, fish. Smoking, canning, drying, cooking sausages.