Smoked omul - the secrets of cold and hot smoking

Useful properties of omul

Like any fish, Omul is a source of phosphorus and other important trace elements. Its meat contains omega-3 fatty acids, vitamins of group A., D, and P. One-fifth of the mass is protein, well absorbed by the human body. V 100 g of product contains total 100 kcal.

Omul is one of the few fish, who does not suffer from opisthorchiasis. Therefore, it can be eaten not only lightly salted and slightly smoked, but also completely raw.

To date, fish are quite common, it is caught a lot, so the cost is not very high. AND, Of course, the main advantage of omul is its indescribable taste.

Ways to smoke omul

Interesting recipes for omul have been preserved in various northern peoples. Baikal fishermen have their own smoking secrets. We have to choose the most suitable.

Preparation of fish

Any omul will be suitable for smoking: just caught, chilled or frozen. The main criterion is the freshness of the product. Store fish frozen, without fear for its quality, can be up to six months.

Before cooking the omul must be cleaned and consumed. Although many experts say, that hot smoked omul may not be subject to steaming, since this fish has almost no intestines.

Traditional hot smoking

Usually hot smoked omul is prepared in the same way, like any other fish. The carcasses are salted on 1-3 years. The duration depends on the size of the fish and the taste of the cook. Methods of salting can be different. Example, the Buryats lower the Baikal omul into the brine by about 40 min. Brine is a highly concentrated saline solution: on 10 And water 1 kg of salt. You can just sprinkle the carcasses with salt, put in a container and refrigerate.

1. After salting, wash the fish from excess salt.
2. Dry and place on a wire rack.
3. Put in the smokehouse on 40 minutes.

The taste of fish depends on the type of sawdust and cod. Sometimes the branches of fruit trees are laid inside the smokehouse, poplars, or willows. Such fish should be eaten immediately. It can lie in the refrigerator no more 2-3 days.

Experts advise through 10 minutes of smoking open the smokehouse and release all the steam. This will protect the fish from the bitter taste.

Hot smoking on the fire

If you are in nature, and the smokehouse remained at home, do not worry. Omul of hot smoking can be made without any devices.

1. Dilute the hearth with thin round logs. It should almost burn out, while salting the fish.
2. Salt the omul for a couple of years.
3. Wash and wipe dry.
4. Tear a bundle of willow leaves without branches!
5. Flatten the burning sticks of the fire and place half of the leaves on them in a layer of about 8-10 div. It should not be taken.
6. Put the fish on the leeward side and cover it with willow leaves.
7. Watch out, to let the smoke go, but there was no flame.

How to smoke hot smoked bream in a smokehouse

Across 15-30 minutes you can get smoked omul and eat. Of course, that it is not necessary to store such fish at all.

Cold smoking omul in the smokehouse

Cold-smoked omul is prepared in the traditional way in smokehouses.

1. In the purified, washed fish, cut the abdomen, remove entrails and gills. Deploy the fish along the spine, making it flat.
2. Pour a large amount of salt on the bottom of a large container, lay the fish skin down. Sprinkle with salt and again put a layer of fish skin down, etc.. d. Put the wick on top. Leave on 1,5-2 days.
3. Rinse the carcasses from brine and mucus and hang upside down for two days in a shady place.
4. Place in the smokehouse for two to three days. The smoke should have a temperature of 25-30oC

After, as you removed the finished cold-smoked omul from the smokehouse, let it air a little more. The fish smoked in this way is stored for a long time, to 4 months, without losing its flavor.

Cold smoking at home

Not lazy, but very busy housewives, came up with their own fast and expensive way to cold-smoke omul in the apartment.

1. Process the fish, as usual, drain and cut off the head.
2. Know-how begins with salting. Take white A4 printer paper and wrap each fish tightly in it., previously generously sprinkled with coarse salt.
3. Wrap each one again in two or three layers of newspaper. Leave on 3-4 days in a ventilated shaded area.
4. Dilute "liquid smoke" with water in proportion 1/20. Put the fish in a container and fill with this solution. Leave for a day.
5. Rinse and dry again.

Such fish is stored no more than a month.

It is necessary to use "liquid smoke" very carefully. Its overdose greatly increases the content of carcinogens in the product.

Of course, these are not all recipes, for which you can smoke omul. We are waiting for your feedback, wishes and new, known only to you, ways to smoke this wonderful fish. Write them in the comments.