How to smoke hot smoked trout at home

Hot smoked trout are very popular with consumers. It is appreciated for its high taste characteristics, nutritional value and great benefits for the human body. This fish of elite varieties is perfect for preparing original dishes, salads, snacks. But hot smoked trout still remains a special kind of delicacy. To achieve the desired result and prepare this culinary masterpiece, you need to familiarize yourself with the technology, recipes for the best marinades.

Can I smoke trout?

In a hot smoked smokehouse, you can cook meat, and homemade sausages, and fish, including trout. To obtain the perfect result, you need to choose the right raw materials. You should pay attention to the following points:

1. The quality of the fish. To successfully smoke trout at home, you need to purchase exceptionally fresh specimens with bright, bulging eyes. The color of the gills should be red, the surface of the carcass without obvious deformations. No specific, putrid smell should come from trout. Live individuals are always distinguished by mobility, the absence of spots, damage on the scales.
2. Carcass sizes. For even salting and smoking, it is better to give preference to individuals of the same volume.

It is not worth cleaning trout from scales for smoking in a homemade homemade smokehouse, it allows you to protect the product from soot

Composition and value of the product

Incredibly delicious trout is obtained from meat rich in vitamins, amino acids and omega-3 fatty acids. It contains a huge amount of trace elements that are of primary importance. The concentration indicators of most of them in 100 g of trout meat in full are able to provide a person's daily need for such useful elements:

• vitamin A (10 μg / 100 g);
• vitamin D (32.9 μg / 100 g);
• vitamin B 12 (5mkg / 100g);
• vitamin E (2.7 mg / 100 g);
• aspartic acid (2 g / 100 g);
• glutamic acid (3.1 g / 100 g);
• alanine (1.4 g / 100 g);
• leucine (1.7 g / 100 g);
• sodium (75 mg / 100 g);
• potassium (17 mg / 100 g);
• calcium (20 mg / 100 g);
• magnesium (28 mg / 100 g);
• phosphorus (244 mg / 100 g);
• cholesterol (59 mg / 100 g).

How many calories are in hot smoked trout

This fish belongs to the Salmon family and is classified as a low-calorie food. Under the influence of high temperatures, the fat permeates the carcass, which significantly increases its nutritional value. In terms of calorie content, hot smoked trout has up to 200 kcal per 100 g of finished delicacy.

The benefits of hot smoked trout

Trout is a real find for the human body:

1. Due to the high content of omega-3 acids, it should be used to remove toxins, toxins, improve the emotional background, and to improve mood in case of stress.Fish is excellent for heavy mental stress.
2. Thanks to phosphorus, it is possible to provide support to the brain, improve mental ability due to the normalization of blood circulation. In addition, trout is actively used to prevent diseases such as Alzheimer's disease.

When fish from the salmon family are included in the diet, the following changes are observed:

• cleansing of blood vessels;
• lowering cholesterol levels;
• normalization of the digestive tract;
• slowing down the aging process of cells and tissues of the body;
• improved metabolism;
• prevention of dangerous heart diseases.

For men, this product is valuable as a source of vitality enhancement. With regular use, it is easier to cope with intense loads, and strength is quickly restored after hard work. In addition, the presence of selenium in the composition of trout meat improves the activity of sperm and helps in the fight against infertility.

People who regularly consume smoked trout have a low likelihood of developing cancer, hypertension

Why is hot smoked trout useful for women

The complex of useful elements contained in fish meat has a positive effect on the female body. Eating this seafood even twice a week allows you to:

• improve mood during PMS;
• reduce the feeling of fatigue;
• get rid of depressive conditions;
• eliminate depression and other manifestations at the onset of menopause;
• improve the condition of the skin, teeth, hair.

Including trout meat in the diet, you need to know that it is not recommended to use it for problems with the gastrointestinal tract, liver. The harm from this product can also be with individual intolerance.

What kind of trout can be smoked

Both small brook trout and sea trout are excellent for smoking. The weight of carcasses in most cases is 1.8-2.0 kg. This fish can be safely called universal, it is prepared by both hot and cold smoking. In terms of taste, it surpasses cage salmon.

Hot smoking of trout in a home smoker can be done in whole or in parts, using separate heads, ridges, and tails.

Trout is a delicious and tender fish, you can smoke it in whole or in parts

How to prepare trout for smoking

Preparatory activities mainly consist of cleaning fish, removing entrails, gills. When all the manipulations with the carcass are done, it is thoroughly washed, wiped with a paper towel to remove the remaining water. If medium-sized individuals are taken for smoking, then it is not worth dividing them into parts. If you are using large fish, you can cut it.

In all recipes where trout is hot smoked, pre-salting is required. Thanks to this simple technique, it is possible to get rid of pathogens and improve the taste characteristics of the finished product. For pickling you will need:

• pepper;
• dill;
• garlic;
• set of spices.

How to salt trout for smoking

There are several ways to salt trout before smoking:

1. Dry ambassador. This method involves rubbing the fish with a mixture of salt and pepper, the ratio may be different. Here it is impossible to oversalt; when washing the carcasses, its excess will come out. Alternatively, it can be supplemented with spices, spices. Salting time is 12 hours.
2. Wet ambassador. This method requires a brine made from salt (80-120 g), water (1 l), ground pepper, sugar (100 g), dill and bay leaf. Salting time for trout is 8 hours in the refrigerator, then it must be soaked for 30 minutes, dried with a paper towel.
3. Pickling in the marinade. First, you need to boil the water, add salt and sugar to it, and let it cool. Then stand for 8-12 hours, rinse and start smoking.

How to pickle hot smoked trout

For originality of taste, marinade for smoking trout can be made from wine, citrus fruits, honey. Spices are used based on personal preference.

Spicy honey marinade recipe:

• 2 liters of water;
• 100 ml of flower honey;
• 100 ml lemon juice;
• 10 g cinnamon;
• 15 g salt;
• 150 ml of vegetable oil;
• two pinches of ground pepper.

All components must be combined and boiled in a suitable container. Fish is placed in the cooled marinade and kept in the refrigerator for 6-12 hours under a closed lid.

Citrus Fruit Pickle Recipe:

• 1 liter of water;
• half a lemon;
• half an orange;
• 1 onion;
• 2 bay leaves;
• 10 g thyme, rosemary, sage;
• on the tip of tsp. cinnamon;
• 1 tsp Sahara;
• 2 tbsp. l. salt;
• 5 g red and black pepper.

Cooking process:

1. Peel and chop fruits, onions.
2. Combine all components in a container.
3. Boil the solution for 10 minutes, then let it cool and infuse for a quarter of an hour.
4. Immerse the carcasses in the solution strained through a sieve, stand for 12-20 hours.

How to smoke trout in a hot smoked smokehouse

The process of smoking fish in a smokehouse from a barrel involves the following actions:

1. Place chips with sawdust from fruit trees at the bottom of the smokehouse, layer thickness 2 cm. To add aroma, use several branches of juniper.
   
2. Put salted and marinated trout carcasses on the wire rack in the smoking chamber. They should not touch each other. If both large and small parts are used, then the second ones are laid on the lattice located at the top, and the first ones - at the bottom. You do not need to remove the twine, otherwise the fish will fall apart.
   
3. Make a fire, but strong, so that the heat is uniform and long-lasting. Then the smoker is closed with a lid. A quarter of the time allotted for smoking fish is spent on drying the product, the smoke temperature is approximately 80 ° C. The direct smoking process starts at 100 ° C.
   
4. The time for smoking fish varies from 30 to 40 minutes, it all depends on the size of the carcasses.
   

How to grill trout

It is more convenient to cook fish on the grill in the grill, but you can also build a place out of bricks.

Smoking technology:

1. Chips are pre-soaked in water for 20 minutes. Before use, they are squeezed out so that there is no excess liquid, which will simply flood the fire.
   
2. Place alder chips in a grill set on hot coals.
   
3. Place prepared carcasses on a wire shelf.
   
4. Cover the prepared food with a suitable sized saucepan. Cooking time 25-30 minutes. If you wish, you can remove the original cover and grease the carcasses with soy sauce.
   

Smoking trout in the airfryer

Instructions on how to smoke trout at home in an airfryer are as follows:

1. Prepare carcasses, liquid smoke, salt and alder chips.
   
2. Rub the fish with salt and brush with liquid smoke.
   
3. Put alder chips moistened with water and liquid smoke into the steamer of the device. Then it is placed on the upper lattice, and the semi-finished product is placed on the middle one.
   
4. Smoking time 30-40 minutes at 180 ° C, fan speed medium.
   

How to smoke trout in the oven

Home-style smoked fish is prepared as follows:

1. Wash the trout, free from the entrails, separate the head.
   
2. Pour water into a container, add salt, bay leaf, pepper, liquid smoke. The time for marinating fish is one day in a cool place under a tightly closed lid.
   
3. Take out the carcasses, dry with a paper towel, coat with vegetable oil. Place the trout on the wire rack. To drain the fat, place the foil under the baking sheet, bending the sides. Cooking time 25-30 minutes at 200 ° C.
   

How much trout to smoke

The cooking time for hot smoked fish directly depends on its size. Medium carcasses will be ready in 25-30 minutes, and large ones should be smoked in 30-40.

How to store hot smoked trout

Considering that hot smoked salmon fish is a perishable product, its storage time is limited, even in a cool place.If the delicacy is kept in the refrigerator, it can be eaten within 3-4 days. The correct product neighborhood must be observed on the shelf next to it, smoked meats cannot be kept together with butter, cakes, pastries, they quickly absorb extraneous odors. It is better to wrap the fish in foil.

If it is necessary to extend the shelf life of the seafood, it is placed in the freezer. Even after a month, the smoked delicacy will not lose its taste in the least.

Conclusion

Hot smoked trout has not lost its popularity among connoisseurs of gourmet dishes for many years. It is easy to prepare a delicious and delicate product at home. It is important to know how long to smoke trout, how to marinate, and what chips to use in the smokehouse.

Hot smoked trout reviews

Recommended entries

Plum in its own juice

Tomatoes in their own juice without sterilization

12 Eggplant Sparkle Recipes: From Old to New

Tomatoes with celery

Borsch dressing with tomatoes

Soup tomatoes for the winter

Delicious tomatoes with peppers for the winter

Mackerel in an autoclave: 4 recipes

Mushroom caviar from milk mushrooms for the winter