Which fish is better to smoke in the smokehouse: we choose the best
Homemade smoking is also a good way to preserve cooked food, as without a refrigerator the smoked product will lie down some days. Using this opportunity, you can thoroughly stock up for a certain holiday.
We choose and cook fish
It is easy to pick up fish for hot smoking, the main thing is to know a few basic rules:
- freshly caught fish is an ideal option, fishermen call it snuloy;
- frozen product for this method of preparation, categorically not suitable;
- smoke at the same time is better than identical specimens, weight and fat content;
- if the fish weighs less 500 m then gut it is not recommended, the larger inhabitants of the water element are bound to be killed, and the largest, cut into portions;
- experienced masters advise, to keep smoked fish longer, you need to add a few sprigs of juniper to the sawdust in the process of smoking;
- cooking time depends on the size of the nautical unit;
- fish, which is smoked in a suspended state, turns out tastier and juicier.
By and large, you can "plant" any fish in the smokehouse, but there were fishermen, who have extensive experience, claim, which is better, than an ass for hot smoking nothing is suitable. Of course, it all depends on personal taste preferences and capabilities.
Agreeing with the applicants, experienced cooks prefer another species. They believe, what exactly is red fish, the most delicious, and to smoke in a hot way it is better only it.
Such a delicious and popular ass
About that, which fish to smoke, you can argue for a long time, but to the advice of fishermen, who know a thing or two about it, it is still worth listening to.
Gerech, definitely, the most popular freshwater fish of all. The family goes well with vegetable crops, it is fried, to cook, stew, bake and, of course, to smoke, but about that, that it has many small bones should not be forgotten.
An adult asp can grow up to 80 cm. In length and gain weight of about eight pounds. His body is covered with small scales, grayish-blue back, the sides have a blue tinge, and the belly is white. Ass meat, quite fat. That is why, hot smoked aspen is considered the most delicious of all species of freshwater fish.
Hot smoked ass recipe
It is recommended to smoke aspen weighing no more 1,5 kilograms. Salt and sugar are taken at the rate of 1 kilogram of weight: ??first - 2 tablespoons, granulated sugar - half a tablespoon.
Washed and gutted fish are cut along the spine, without removing it. Then the meat is dried on a paper towel and rubbed with sugar-salt mixture inside and out. The carcass should be rubbed against the scales, it is more effective. Then, the aspen should bring to a well-ventilated place, about one day. It is easy to check the readiness of the product: touch it, if the finger does not stick, then you can start the process of smoking.
The asp is being prepared, about 20 minutes, the dish is ready to eat, when no blood is visible on the spine. The most delicious smoked fish is ready!
Smoked aspen can be eaten hot, and cold. In any case, it will not lose its nutritional value and excellent taste.
One little secret to smoking is to know: there should be no bark on the wood chips, otherwise the aspen will turn out bitter, as its meat is able to absorb essential compounds.
Red fish, product benefits
Few people know, that the protein of fish of the salmon family is assimilated by the human body 30% better, than the meat protein of warm-blooded animals. The fact speaks for itself: red fish is not only the most delicious, but also very useful food. Fish, which was prepared in the smokehouse, does not lose its nutritional value. What makes it so useful? And here's what:
- can affect cholesterol levels, reduces it;
- increases the efficiency of the brain;
- helps to improve heart function;
- prevents the formation of blood clots;
- has a positive effect on the liver;
- contains natural amino acids, many vitamins;
- Omega-3 fatty acids, contained in this meat, fight cancer cells and promote the removal of free radicals from the body, what, in turn, promotes overall recovery;
- has a positive effect on the human nervous system;
- recommended for use by the elderly.
Storage of smoked sausage
Recommendations for choosing salmon
- Consider the head. The gills should be red, yellowish or greenish hue indicates a poor quality product. Eye transparency, also important. If the fish's eyes are cloudy, then it is better to leave it in the store;
- The abdomen should be light pink, yellowness is not allowed;
- Pay attention to the integrity of the fins and tail. If they are broken or very dry, that means, that the carcass is repeatedly thawed, then froze again;
- The skin with scales should be smooth and fit well to the body;
- Consider the shape of the carcass. There should be no unnatural fractures or mechanical damage;
- Smell the product. Bad meat has a characteristic odor.
It should be noted, that you can buy sliced pulp for smoking, it is much more convenient, saves time and effort.
Recipe for smoking red fish
About that, what fish to buy, we have already understood, but in order to get really tasty food out of it, you need to know a few general rules of cooking:
- to make the dish juicy, appetizing, it should be soaked in olive oil with the addition of lemon juice and onion;
- no need to abuse spices, it will ruin the natural aroma and distort the original taste of the finished dish;
- combines smoked products with various vegetables, kashami, sour sauces.
That in a smokehouse tasty and nutritious food turned out, follow the recipe.
components:
- 4 pounds of salmon;
- 150 m of salt;
- one tablespoon of granulated sugar;
- red and black ground pepper is taken in half a teaspoon;
- the same amount of dried basil will be needed, mustard seeds, plus bay leaf;
- a few cloves of garlic.
Rub the gutted carcass with salt, insert into the gills on a bay leaf. Finely chop the garlic and mix with all the other ingredients. Sprinkle the fish with the mixture, as outside, and inside. The "sea inhabitant" prepared in this way should be put in polyethylene, leave to marinate. The larger the carcass, the more time it will take to salt. Small fish will need no more 20 hours, and a large "catch" is desirable to withstand at least a day.
Large chips are filled with water for a few minutes, small, just sprinkle, then the smoke came out thick and steady. To drain fat is not smoke, pour a little water into the pan. The first 15 minutes the heat should be strong, then the temperature can be made lower. The pieces should be turned over sometimes. If you are cooking a big fish, then the time of the smoke treatment process can last up to 2 hours, enough for small portions 30 minutes.
Appearance is the main indicator of readiness of a dish: dry skin, delicate golden color, rich aroma. In the finished product, the meat lags well behind the bones.
Everything is ready! Now you know, what fish to cook, what it takes to make it delicious, juicy and useful. Bon appetit!
