Smoked silver carp is a time-tested recipe
Silver carp belongs to the type of fish, which are not very traditional, but after smoking they become extremely tasty. So, that they can be considered a delicacy. Smoked silver carp does not require any special conditions. You can cook it yourself at home if you have your own smokehouse. You can smoke silver carp in hot and cold ways. It all depends on the taste and personal preferences of the chef, but an excellent result is guaranteed in both cases. There are many recipes, how to cook smoked with spices and without silver carp. But they are based on the basic principles of this dish.
Hot smoking
Hot smoked silver carp cooks quite quickly. First, the scales are removed from the fish, the entrails are removed and then it is thoroughly washed. It is recommended to cut off the head for hot smoking, as a last resort - remove the gills with scissors. Now the carcass is almost ready and you can start cooking. The fish is rubbed with salt, garlic, chopped bay leaf and pepper. Silver carp is placed in the shade and kept 4 years. At the end of this period, the fish can be sent to the smokehouse. It is better to smoke hot silver carp on the grill. Depending on the weight of the fish, the procedure can last from 30 minutes to 1,5 hours at a temperature of +60 degrees C. Oak sawdust is also used for smoking, or Alder cod.
Watch the video "Hot smoked silver carp", so you will see the process in action.
cold smoking
Cold-smoked silver carp is a dish, which requires large labor and time costs. Consider the cooking process in stages:
- first the fish is processed, washable, her gills are removed;
- then it is necessary to prepare brine from water, salt and spices to taste;
- the fish is immersed in brine and placed in the refrigerator, where it will be marinated for 2 days at a temperature of +4 to +5 degrees C under load;
- then the load is removed from the fish, and marinating continues (carcasses must be completely covered with brine);
- marinating can take up to 7 days;
- you can now start smoking silver carp directly, to do this, the product is moved to the smokehouse at a temperature of +30 degrees C to +35 an hour before 4 days.
Hot and cold smoked catfish
pay attention! Some smokers recommend after removing the gills, pour under the lids on a teaspoon of salt. And, if the weight of the fish does not exceed 0,5 kg, it can be smoked without gutting, but if the mass is greater, silver carp is processed and cut in half along the spine.
Useful substances
Cold-smoked silver carp, although hot processing - a very appetizing fish already in appearance, what you can see in the photo. Many smokers love the amazing and original taste, but, in addition to culinary merits, this fish has a lot of nutrients:
- in the product in large quantities are polyunsaturated acids "Omega-6" and "Omega-3", which are in perfect balance with amino acids;
- vitamins groups: RR, A, V1, V2, B6, B9, WITH, N;
- micro- and macronutrients: copper, zinc, iodine, sodium, magnesium, iron, potassium, calcium, phosphorus, manganese, chlorine and many others;
- the amount of fat depends on the mass and varies from 3% to 16%;
- high quality protein.
According to the work of scientists and medical practice, this fish is useful for patients with cardiovascular disease, it effectively lowers bad cholesterol. The product reduces cancer risks and strengthens the immune system. Mental activity is stabilized and mental abilities are activated, the pressure is normalized. This type of fish has an antioxidant effect, slows down aging and improves nail quality, hair and skin.
How to store smoked silver carp
- Cold-smoked silver carp can be stored in the refrigerator until 10 days at an average temperature +3 degrees C;
- hot smoked fish under the same conditions more 3 days are not recommended to store;
- up to three months you can store fish in the freezer, duration depends on the level of negative temperatures;
- if you are outside the infrastructure of civilization, wrap the fish in paper, and place the roll in the shade, So, to ventilate the product well.
The first sign of loss of freshness in fish is expressed in the appearance of mucus and "smell". You do not need to try to return the product to fitness, because it could collect poisons and toxins.
If you have experience smoking cod, or you know some unique secrets and rules, share your experience in the comments block.
