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Small-sized commercial fish is most often used for the preparation of various canned food, but it can only fully reveal its potential with a certain method of heat treatment. Hot smoked herring has a bright taste and unique aroma. By following simple tips, you can get a real delicacy that will conquer even the most discerning gourmets.
Is it possible to smoke Baltic herring
A distinctive feature of the fish is its small size compared to the related Atlantic herring. Baltic herring rarely grows more than 20 cm. At the same time, its weight does not exceed 75 g. It is such modest dimensions that make most of the inhabitants bypass it. It is not surprising, because each one needs to be cleaned, rinsed, salted, then start cooking.
Smoked herring retains most of the beneficial trace elements and vitamins
In fact, Baltic herring is incredibly popular in European countries due to its excellent consumer characteristics. Nondescript fish has excellent taste. Cooked using the technology of cold or hot smoking, it will not yield even to noble salmon breeds.
Composition and calorie content of smoked herring
Baltic fish stands out not only for its excellent taste, but also for the large amount of vitamins and minerals useful for the body. Meat contains phosphorus, calcium, fluorine, iodine and magnesium, as well as vitamins A, C and E. Even after heat treatment, it retains a huge amount of proteins in its composition.
100 g of cold smoked herring contains:
- proteins - 25.4 g;
- fats - 5.6 g;
- carbohydrates - 0 g;
- calorie content - 152 Kcal.
Smoked Baltic herring meat is a storehouse of polyunsaturated fatty acids Omega-3 useful for the body. They strengthen and rejuvenate. The low calorie content and excellent taste of cold smoked Baltic herring allow it to be used in small quantities as a tasty addition to healthy eating programs. The product goes best with vegetable side dishes, and is also suitable for making sandwiches and snacks.
Smoking methods
There are 2 methods of processing Baltic herring with smoke. Hot and cold smoking fish allows you to get a great delicacy in different ways. In the first case, heat treatment takes place in a closed box on a fire or on a stove. Moistened sawdust is poured at the bottom of the smokehouse for improved smoke generation. Processing small fish takes 25-30 minutes.
The second method involves the use of a special smoke generator and a temperature not higher than 40 degrees. Cooking herring at home using the hot smoking method is a longer process. Smoke treatment takes about 5-6 hours.
Baltic herring is suitable for both hot and cold smoking
If you cannot smoke herring outdoors, you can cook a delicious delicacy on a gas or electric stove. You will need a cast iron pot, rice, sugar and a few sheets of foil. The process takes no more than half an hour, and the result will certainly surprise.
Fish preparation
Fresh smoked herring is the key to the perfect delicacy. In fishing regions, it can be easily bought chilled at fish markets. Before buying, you need to carefully inspect and, if possible, sniff the fish. Baltic herring should have a firm body, clean eyes and a pleasant marine smell.
If it is not possible to purchase a fresh product, you can buy frozen fish in a large supermarket. It is best to buy a product that has not been defrosting several times - this can be recognized by the abundant ice glaze.
Many housewives and experienced chefs argue about whether you need to keep your head when preparing cold smoked herring. Considering the low consumer value of this part of the carcass, it can be noted that this is done only to give the dish a more beautiful appearance.
Cleaning and pickling
If the question of preserving the head of herring for smoking remains open, then there is an exact answer for the giblets - they must be removed, otherwise the meat will taste bitter. An incision is made along the belly and the insides are thoroughly cleaned, after which the cavity is washed in running water. If desired, you can remove the tail, dorsal and pelvic fins. There is no need to peel off the scales - it will protect the meat from smoke.
The fish must be gutted, if desired, the head is removed
The next step in the preparation of cold smoked herring after cleaning is salting. The fish is rubbed with a mixture of salt and ground pepper and left to soak for several hours. A variety of ingredients can be added to enhance the flavor, from herbs to fruit juices. Do not use too bright combinations of ingredients for pickling in order to preserve the natural taste of the product.
According to the reviews of housewives and chefs, it is best to use a special marinade instead of rubbing with salt to prepare cold smoked Baltic herring. A complex of spices and seasonings is added to the boiling liquid, after which it is cooled and fish carcasses are marinated in this composition. The best additions for herring are peppercorns, bay leaves, and sugar.
How to smoke Baltic herring
The process of preparing all the delicious delicacies is extremely simple - you just need to follow the indicated recommendations. Immediately after salting or pickling, the fish should be rinsed to remove excess salt. Then it is wiped off with paper towels or a towel. When cold smoking, the carcasses are additionally coated with vegetable oil. It is not recommended to create a thick layer of fat at high temperatures - herring can simply burn out when smoked.
The most important component of any smoking is sawdust or chipped chips. They are necessary for enhanced smoke production. To do this, they are soaked 15 minutes before smoking. Small blocks can be wetted and wrapped in foil by making several holes in it - this will ensure a longer smoke generation process. It is worth remembering that coniferous sawdust is not suitable for smoking. It is best to use cherry or apple chips to ensure a great taste without impurities.
How to smoke hot smoked Baltic herring
To prepare the delicious goldfish, you need the minimum amount of ingredients. Hot smoked herring has a low calorie content, so it is suitable for those who are watching their figure. In addition, the bright appearance of the dish will allow it to decorate almost any festive table.
Hot smoked fish can be cooked in just half an hour
At the bottom of the smokehouse, 2 handfuls of oak or apple sawdust, previously soaked in water, are poured. A container is placed on top, fat will drain into it during heat treatment.In the upper part, a grate is installed, on which the previously salted herring is spread, leaving a small distance between the carcasses. The smoker is covered with a lid and put on an open fire.
After 5-7 minutes, white smoke will go out of the box - this is a sure indicator of the start of smoking. Heat treatment lasts 20-25 minutes. The cooked fish is cooled and served as a main course or as an addition to sandwiches.
How to smoke cold smoked Baltic herring fish
This cooking method takes longer than cooking at high temperatures. Smoking often takes up to 6 hours. Before proceeding with it, the herring must be pickled.
For the brine you will need:
- 1 liter of water;
- ¼ Art. salt;
- 4 bay leaves;
- 10 peppercorns;
- 1 tbsp. l. Sahara;
- ½ tsp dry brewing.
The water is brought to a boil and the rest of the ingredients are added to it. After 5-10 minutes of cooking, the liquid is removed from the heat and cooled to room temperature. They put herring in it and put it in the refrigerator for 12 hours. The prepared fish is wiped dry with a paper towel.
Cold smoking is long, but gives a brighter taste
A special smokehouse with a smoke generator is set on the fire so that the temperature inside the main container is no more than 40 degrees. A double portion of the moistened sawdust is placed in the smoke generator. Baltic herring is placed on the lattice, leaving a distance of 1-2 cm between the carcasses for better smoke passage. The cooking process takes 5-6 hours. The finished product is aired for an hour in the open air, and only after that is it served.
Smoking herring at home without a smokehouse
If your living conditions do not allow you to install a smokehouse outdoors, you can use a proven recipe. It will require a cast-iron pot, a few sheets of foil and a metal grate for the hot one.
The sawdust will be:
- 1 tbsp. l. long rice;
- 1 tsp dry tea leaves;
- 1 tsp Sahara.
Rice and tea leaves are poured into the bottom of the cast-iron pot. Sugar is poured into the center. The improvised sawdust is covered with two layers of foil punctured in several places. A metal stand is placed on top for hot, so that it is several cm higher than the sawdust. From above the pot is covered with a layer of foil with holes and covered with a lid.
Herring smoked in a cast-iron pot tastes like Baltic sprats
The structure is put on a small fire. Smoking herring lasts about half an hour, then the pot is removed from the heat and cooled along with the fish. Ready herring is served as a filling for sandwiches. To its taste, it will resemble sprats familiar to many.
Storage rules
Like most natural dishes, hot or cold smoked herring cannot boast of long shelf life. The product, prepared using the technology of long-term smoke treatment, retains its consumer properties for 10 days if kept in the refrigerator. For hot smoked herring, this shelf life is no more than 3 days.
A special device - a vacuumator will help to increase the shelf life. It will allow you to completely isolate hot smoked herring from the surrounding air, extend its shelf life up to 2-3 months. When storing a vacuum bag in a freezer, the consumer properties of fish are preserved for up to six months.
Conclusion
Hot smoked herring is an incredibly tasty delicacy that even an inexperienced cook can cook. By having quality ingredients and following simple rules, you can get the highest quality product. Even if there is no professional smokehouse at hand, fragrant fish can be made even with the help of improvised means.
