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A large number of fish species are an endless source of various homemade delicacies. Hot smoked halibut has excellent taste and bright smoke aroma. Following simple instructions will make it easy to get a great product.
The benefits and calories of hot smoked halibut
Almost any type of fish is very beneficial for humans. Halibut contains a large amount of trace elements. Among the most rare and important for the body are iodine, selenium, magnesium, molybdenum and potassium. The fillet contains vitamins A, B, E and D. The presence of organic compounds - nicotine and glutamic is also important.
In moderation, hot-smoked halibut is very beneficial for the body.
A distinctive feature of halibut is its high percentage of fat, including polyunsaturated Omega-3. Even with such indicators, the calorie content of a hot smoked product is quite low. 100 g of halibut contains:
- proteins - 21.47 g;
- fats - 8.54 g;
- carbohydrates - 0 g;
- calories - 165.12 kcal.
The fast-digesting proteins and fats contained in halibut, when consumed in moderation, do not affect weight gain. The low calorie content is due to the large amount of water. Light and tender meat of bright white color is great for people looking after their health and figure.
Selection and preparation of fish
To prepare a delicious delicacy, you should carefully choose the main ingredient. Halibut is not one of the most popular commercial fish species, so its price is much higher than the related flounder. Trying not to risk a valuable product, retail chains and transport companies prefer to transport and sell it frozen. This approach slightly worsens the taste and structure of the meat, but allows you to preserve most of the useful elements in it.
When buying a product from a supermarket, you should pay attention to the layer of ice glaze. An abundant amount of ice indicates that the halibut has been frozen. It is also worth looking at the fish's eyes - they must maintain transparency. The purchased fish is thawed in the refrigerator at a temperature of 4-6 degrees.
Halibut from supermarkets is most often purchased already gutted. All entrails are removed for fresh fish and the abdominal cavity is thoroughly washed with running water. Considering the large size of halibut, for all hot smoking recipes it is necessary to separate the head from the carcass. So that during the heat treatment the meat is evenly steamed with smoke, the fish is cut into strips 6-8 cm thick.
How to pickle and salt smoked halibut
Salting allows you to solve several important points when preparing a delicacy. Firstly, salt treatment makes it possible to completely destroy harmful microorganisms. Secondly, this approach will allow you to remove excess moisture from the fish, making the meat denser.
Prolonged salting makes the meat denser and more tasty
There are two main ways to pickle hot-smoked halibut fish - dry processing and pickling. In the second case, the carcasses are kept in a brine of salt and spices - this method is less common than the dry method, since the meat is less dense. The salting algorithm is as follows:
- coarse salt is mixed with bay leaves, black and red pepper;
- sprinkle the carcasses on all sides with the resulting mixture so that it covers them;
- the container with halibut is placed in the refrigerator for a day;
- rinse the fish and remove excess salt with a tissue or paper towel.
After removing excess salt, the pieces must be dried. They are laid out on a grate and placed in a ventilated room. The readiness of halibut for hot smoking is determined by the appearance of the meat - as soon as it begins to turn gray, you can proceed with the smoke treatment.
How to smoke hot smoked halibut in a smokehouse
The classic cooking option is pretty easy. Of the equipment, only a simple smokehouse and a small barbecue are needed to install it. Of the additional ingredients, cherry or alder chips are used - when smoked, they release a minimum amount of carcinogens.
A fire is made in the barbecue or coal is set on fire. Experienced cooks do not recommend putting the smokehouse on an open fire - the chips will instantly burn out without adding the necessary flavor characteristics to the meat. As soon as the wood is charred, you can start cooking directly.
Several handfuls of wood chips soaked in water are poured into the bottom of the smokehouse. Then the lower grate is exposed, on which a special drip tray is placed. If you do without it, dripping juice will cause excess burning. Next, a grate is placed for the halibut itself. The smokehouse is hermetically closed with a lid and placed on a prepared grill.
Hot smoking turns fish into a real delicacy
On average, hot smoking of fish lasts about 30-40 minutes. It is recommended to open the smoker every 5-10 minutes to release excess smoke. The finished halibut is taken out, slightly ventilated in the air and served.
Grilled Hot Smoked Halibut Recipe
Specialized appliances allow you to prepare a great delicacy with a minimum of effort. A large amount of birch charcoal is placed on the grill and set on fire. In the middle of the container, place foil dishes, which are filled with moistened chips. A smoking grate is placed on top, salted halibut is spread on it.
Grilling makes smoking much easier
Close the grill lid and start cooking. A feature of the device is the ability to control the temperature inside. Achieving an ideal heat of 120 degrees is easy to maintain either by opening the damper large or by adding coal. Hot smoking of halibut lasts about 40 minutes. The finished product is served both hot and cold.
Smoking halibut at home
The absence of a separate personal plot should not become a reason for limiting oneself to exquisite dishes. Even at home, you can prepare a delicacy resembling hot-smoked halibut. The most popular ways to prepare fish are to boil onion skins and liquid smoke in a solution, fry in a pan, or use homemade smokehouses with a water seal.
How to smoke halibut with liquid smoke
The easiest way to get the most tender smoke-flavored fish meat requires minimal cooking skills. To complete the recipe for hot smoked halibut at home, you will need:
- 2 kg of the main ingredient;
- 300 g of salt;
- 50 g sugar;
- a handful of onion husks;
- 2 tbsp. l. liquid smoke.
Onion hulls and liquid smoke make common fish a delicacy
The carcasses are cut into strips of 7-8 cm and rubbed with a mixture of salt and sugar. Salting lasts 2-3 days, after which the fish is wiped off the salt and slightly dried. Onion skins are added to 2 liters of water and put on fire. As soon as the liquid boils, fish is placed in it for 10 minutes. Boil for 5 minutes, then take it out of the water and wipe it off with a paper towel. Carcasses are smeared with liquid smoke and hung on the balcony for 1-2 days.
How to cook hot smoked halibut in a skillet
The method of smoking fish in a frying pan will allow you to prepare an excellent delicacy in the shortest possible time, which will not be inferior in consumer characteristics to a dish from a smokehouse. Pour 2-3 tbsp into the pan. l. liquid smoke and previously salted carcasses. To obtain a hot smoked flavor, fish is fried in liquid smoke over medium heat for 10 minutes on each side. After that, the finished product is slightly dried and served.
How to smoke halibut in a smokehouse with a water seal
The development of modern kitchen technology allows you to get a full-fledged smoked delicacy even at home. For this, miniature smokehouses with a water seal are used - they allow you to remove smoke from wood chips through a thin tube into the window. The fish is salted 2-3 days before cooking, then it is wiped off the salt and slightly dried.
Home smokehouses with a water seal allow you to prepare a great meal without the hassle
Moistened chips of fruit trees are poured onto the bottom of the device. Then the salted halibut is placed in it and hermetically closed by bringing the tube out through the window. Hot smoking lasts 40 minutes on low heat. The finished product is cooled and served.
How to smoke hot smoked halibut in a slow cooker
A slow cooker, like an ordinary frying pan, will allow you to cook a great dish without any problems. The automatic mode provides a high-quality hot smoked taste. For a delicacy you will need:
- 1 kg of halibut;
- 50 g salt;
- 10 g sugar;
- 1 bay leaf;
- 2 tbsp. l. liquid smoke.
Halibut in a multicooker is an ideal solution for lazy housewives
Fish for hot smoking is salted in a mixture of salt, sugar and chopped bay leaves for 2 days. Liquid smoke is poured into the bottom of the multicooker and the prepared fish is laid out. Close the lid of the device and turn on the "Extinguishing" mode. Cooking takes 1.5 hours. The product is dried from excess liquid smoke, and then served.
Professional advice
One of the most important factors in the preparation of a rather expensive delicacy is the maximum removal of water from the tissues. To determine the readiness of halibut for hot smoking, you can use a simple advice - press on it with your finger. The meat should be very firm. If it has retained the softness of fresh fish, additional salting is recommended.
For a brighter taste of the delicacy, you can use other spices. Bay leaves, ground black pepper and coriander are best combined with halibut. To smooth out the sour taste of fish, many experienced housewives add sugar when salting.
Storage rules
When kept in the refrigerator, smoked fish retains its consumer characteristics for 10-12 days. It is hermetically sealed so that the aroma does not transfer to other products. It is best to place the hot smoked halibut in a separate vegetable drawer where the temperature is slightly lower.
You can use the freezer to preserve an expensive snack for a longer time. At a temperature of -5 degrees, the product will retain its consumer properties for 1 month.At -30 halibut will not deteriorate and will not lose its aroma for 60 days or more.
Conclusion
Hot smoked halibut is an incredibly tasty and very healthy delicacy for the human body. A large number of cooking methods will allow everyone to choose the perfect recipe based on their own capabilities and equipment. Subject to the correct storage conditions, the finished product will delight you with excellent taste for a long time.
