Smoked fish is truly considered a delicacy, because it is purchased mainly on holidays and is quite expensive. But many owners learned how to cook such a treat on their own at home, using special equipment, smoking a wide variety of fish species, including bream. How to make a delicious smoked bream hot or cold way - further in the article.
Selection and preparation of ingredients
To instill a representative of cyprinids in a hot or cold way, it is necessary to prepare fish weighing up to 1 kg, because with such sizes the meat is better saturated with smoke and does not remain raw.
Important! For smoking fish, it is recommended to use coarse rock salt without additives.
Also, experts recommend freezing the fish before smoking for a while (depending on its size) so that the parasites in it (if any) are frozen. Alder wood chips, which give a golden color to the scales, are most often used as wood raw materials. It can be combined with other types of wood chips at your discretion and preference.
Hot smoked
1 pc. To 4 hours
ground pepper mixture
taste
Nutritional value per 100 g:
Gut the fish, leaving the scales, remove the gills, wash thoroughly. Mix the salt with spices, grate a bream with them, leave for 2 hours.
After this, rinse the product again and dry a little. Place the fish in the cooked smokehouse.
According to technology, pour a little water on the side of the smokehouse. As a chip for smoking fish, you can use alder wood.
It is necessary to smoke 50 minutes after smoke comes out of the hole made in the lid of the smokehouse.
Gut the fish, leaving the scales, remove the gills, wash thoroughly. Mix the salt with spices, grate a bream with them, leave for 2 hours.
After this, rinse the product again and dry a little. Place the fish in the cooked smokehouse.
According to technology, pour a little water on the side of the smokehouse. As a chip for smoking fish, you can use alder wood.
It is necessary to smoke 50 minutes after smoke comes out of the hole made in the lid of the smokehouse.Video recipe
Did you know? When smoking, you can not use chips of resinous tree species, such as pine, spruce, etc.
Cold smoked
1 pc. 10-12 days
Nutritional value per 100 g:
Pre-gut the fish, wash and freeze for 2 weeks in the freezer.
Salt the carcass well outside and let it stand for about 8 hours (if 1 fish weighs up to 1 kg).
After 2 hours, establish oppression on the fish. After salting, rinse the carcass from the salt and hang it to dry until the meat on the back becomes hard (about 10 days).
In the generator, load chips from the apple tree and from the alder, connect it to a flowing smokehouse. It is necessary to pump fish up to 12 hours.
Pre-gut the fish, wash and freeze for 2 weeks in the freezer.
Salt the carcass well outside and let it stand for about 8 hours (if 1 fish weighs up to 1 kg).
After 2 hours, establish oppression on the fish. After salting, rinse the carcass from the salt and hang it to dry until the meat on the back becomes hard (about 10 days).
In the generator, load chips from the apple tree and from the alder, connect it to a flowing smokehouse. It is necessary to pump fish up to 12 hours.Did you know? Fat bream is considered the most useful and has virtually no contraindications.
Video recipe
Features of storage of smoked bream
Depending on the method of smoked fish, the features of its storage differ. So, after hot smoking, the product can be stored for up to 3 days at a temperature of from -2 to + 2 ° C in the refrigerator. It can also be stored frozen for up to 1 month at a temperature of -30 ° C. After cold smoking, meat is stored for much longer (45-60 days). The optimum temperature for this is -2 ...- 5 ° C.
If you have a special smokehouse, it’s not difficult to cook smoked bream at home. But the result will surely please the owners, especially since the fish will be smoked to your liking.
