Content
- 1 Is it possible to smoke pink salmon
- 2 The benefits and harms of hot smoked pink salmon
- 3 Principles and methods of smoking pink salmon
- 4 How to choose and prepare pink salmon for smoking
- 5 How to smoke hot smoked pink salmon
- 6 How much to smoke hot smoked pink salmon
- 7 Rules and storage times for hot smoked pink salmon
- 8 Conclusion
Hot smoked pink salmon is a delicacy that is loved by many. But they are afraid to buy it in stores, doubting the quality of the product. To be sure that there are no preservatives, flavors, dyes, and other chemicals, you can cook the fish yourself, at home. The quality of the product at the final stage depends both on the choice and correct cutting of the "raw material", and on the observance of the cooking technology.
Is it possible to smoke pink salmon
Like any salmon fish, pink salmon can be smoked both hot and cold. Moreover, home smoking is preferable to industrial smoking. "Home-made" fish has excellent taste and aroma. You can choose the cooking method that suits you best by experimenting with salting methods and marinades. And most importantly, no chemicals are used at home that significantly reduce the benefits of the finished product.
Hot smoked pink salmon is served as an independent dish or as a snack
The benefits and harms of hot smoked pink salmon
Like any red fish, pink salmon is very rich in proteins, essential amino acids (they are not produced in the body on their own, they come only from the outside, with food) and polyunsaturated fatty acids. Moreover, they are largely preserved after heat treatment using the hot smoking method. Thanks to this, the product very successfully combines nutritional value with low calorie content.
Of the macro- and microelements, the presence in high concentration is noted:
- potassium;
- sodium;
- magnesium;
- calcium;
- phosphorus;
- iodine;
- gland;
- chromium;
- copper;
- cobalt;
- zinc;
- fluorine;
- sulfur.
Such a rich composition determines the benefits of hot smoked pink salmon for the body. If the product is not abused, including it in the diet regularly, but little by little, there is a beneficial effect on the digestive, endocrine, cardiovascular, circulatory systems. Also fish contains natural "antidepressants" that help to put nerves in order, restore mental balance, get rid of stress.
A high concentration of vitamin A is very beneficial for maintaining visual acuity. Group B is the "beauty vitamins" vital for skin, hair and nails. In general, hot smoked red fish contains almost all vitamins, and they are involved in the processes of metabolism and tissue regeneration at the cellular level.
Fish can harm health only if there is an allergic reaction. Its use is also contraindicated in the stage of exacerbation of chronic diseases of the digestive system, liver, kidneys and metabolic disorders that provoke an increased content of iodine and phosphorus.
The health benefits of store-bought fish cannot be absolutely certain.
BZHU and calorie content of hot smoked pink salmon
The calorie content of hot smoked pink salmon depends on where the fish is caught - the farther north, the thicker its fat layer. On average, the energy value per 100 g is 150-190 kcal. There are no carbohydrates in it at all, the protein content is 23.2 g, fat content is 7.5-11 g per 100 g.
Homemade hot smoked pink salmon can be called a dietary product.
Principles and methods of smoking pink salmon
The principle of smoking is the same for both hot and cold methods - the fish is processed with smoke. But in the first case, its temperature is 110-130 ° C, and in the second - only 28-30 ° C. Accordingly, the cooking time and the distance from the source of smoke to fillets or fish slices vary.
The result is also different. Hot smoked fish is more tender, juicy and crumbly. With the cold method, the meat is more elastic, the natural taste is stronger.
How to choose and prepare pink salmon for smoking
Low-quality pink salmon in any form, including after hot smoking, will not be tasty. Therefore, raw carcasses must be selected very carefully, paying attention to the following signs:
- as if the scales are moist in appearance, smooth and shiny, without even minimal damage, mucus, plaque;
- gills of even reddish color, without spots;
- smooth flat abdomen, without dents or swellings, even white color;
- skin that does not flake off meat;
- perceptible, but not too strongly pronounced "fishy" smell (there should be no ammonia or rotten "aroma");
- elastic meat (when pressed, the resulting fossa disappears without a trace in a couple of seconds);
- lack of turbidity in the eyes.
When buying frozen fish, you need to pay attention to the amount of ice on the carcass. The more it is, the higher the likelihood that in this way they tried to disguise its low quality or the freezing technology was violated.
The quality of the finished product naturally depends on the choice of "raw materials"
Gourmets claim that the meat of male pink salmon after hot smoking is fatter and juicier. Male individuals can be recognized by darker scales, an elongated, as if pointed head and a short rear fin.
Cleaning and cutting
Frozen pink salmon is defrosted in a natural way before peeling. Cutting fish for hot smoking consists in removing the head, tail, fins and vizigi (veins along the spine), removing the viscera and abdominal film through a longitudinal incision. Then, with a sharp knife, it is cut in half horizontally, the spine is removed, and, if possible, all the rib bones are pulled out with tweezers.
You do not need to remove the skin when cutting - it will make hot smoked pink salmon juicier
Small fish can be smoked whole, getting rid of only the gills and entrails. But most often carcasses for hot smoking are cut into two fillets or additionally cut into portions across them. Heads are also suitable for heat treatment (for northern peoples, this is a real delicacy). They also make balyk, amuse hot smoked pink salmon (respectively, the back or abdomen with part of the fillet).
How to salt pink salmon for smoking
Salting pink salmon for hot smoking is possible in two ways:
- dry... Grate the cut fish with coarse salt (optionally mixed with ground black pepper) from the outside and from the inside, put in any non-metallic container with the bellies up, sprinkle with salt on top. Leave in the refrigerator for at least 24 hours (pieces) or 4-5 days (whole fillets). The longer you wait, the saltier the finished product will be. Before smoking, the salt is thoroughly washed off.
- wet... Boil the brine from a liter of water, 100 g of salt and 20 g of sugar with the addition of black pepper - allspice and peas (15-20 each), bay leaf and coriander (optional). Cool the liquid to body temperature, pour it over the prepared fish, put it in the refrigerator for 10-12 hours (pieces) or 3-4 days.
Important! Before smoking, be sure to drain off excess brine.
How to pickle pink salmon for smoking
Many gourmets and professional chefs are skeptical about the idea of pickling pink salmon for hot smoking, believing that it only "discourages" the natural taste of fish. But in this way you can give the finished product a very original flavor. All proportions of ingredients are based on 1 kg of cut pink salmon.
Marinade with spices:
- drinking water - 0.5 l;
- juice of any citrus - 125 ml;
- salt - 1 tbsp. l .;
- sugar - 0.5 tsp;
- bay leaf - 3-4 pcs.;
- ground black, red and white pepper - 0.5 tsp each;
- ground cinnamon - 1 tsp;
- any spicy herbs (fresh or dried) - only about 10 g of the mixture.
All ingredients are mixed and simmered for 25-30 minutes. The fish is poured with the finished marinade, cooled to room temperature and strained. You can start hot smoking in 12-14 hours.
Marinade with wine:
- drinking water - 1 l;
- dry red wine - 100 ml;
- freshly squeezed lemon juice - 100 ml;
- soy sauce - 50 ml;
- sugar and salt - 1 tbsp each l .;
- dry garlic and ground black pepper - to taste.
Water is boiled with sugar and salt, then other ingredients are added there, mixed well and cooled. It takes 10-12 hours to marinate.
Marinade with honey:
- olive (or any refined vegetable) oil - 150 ml;
- liquid honey - 125 ml;
- freshly squeezed lemon juice - 100 ml;
- salt - 1 tbsp. l .;
- ground black and red pepper - 1 tsp each;
- garlic - 3-4 cloves;
- any fresh or dried herbs - to taste and as desired.
All components are thoroughly mixed, after chopping the garlic. Pink salmon is poured with ready-made marinade for 8-10 hours before hot smoking.
What to do if salted pink salmon for hot smoking
Salt pink salmon for hot smoking can be both dry and wet salting. To correct the mistake, it is poured with plain clean water, milk or black tea for 2-3 hours, leaving the container in a cool place.
How to smoke hot smoked pink salmon
A significant advantage of hot smoking over cold smoking is that it does not require a special smokehouse. It is quite possible to get by with an oven and kitchen utensils, such as a frying pan. Beginners are advised to first familiarize themselves with the video, which clearly shows smoking pink salmon at home.
How to smoke pink salmon in a hot smoked smokehouse
To cook hot smoked pink salmon in a smokehouse according to the classic recipe, you need:
- Pour sawdust or small chips into the lower part of the smokehouse, having previously moistened with water and letting dry a little. Most often, alder, beech or fruit trees are used for smoking.
- Cover the wood chips with a drip tray. Its presence is obligatory - otherwise the fat will start flowing onto the chips and burn, the soot settling on the fish will give it a bitter taste. Arrange pink salmon on a wire rack or hang on hooks.
- Put the smokehouse on the fire, grill, light the fire.
- Close the smokehouse, opening it slightly every 35-40 minutes to release excess smoke.
Important! At the end of smoking, remove the smokehouse from the heat and let it cool, leaving the pink salmon inside.
You can't get pink salmon out of the smokehouse right away, the fish will just fall apart
How to smoke pink salmon at home
If it is impossible to smoke hot smoked pink salmon in a smokehouse outdoors, there are special mini-smokehouses or smoking cabinets for the home. They operate from the mains, therefore a constant temperature is provided, the room is guaranteed not to be damaged by fire. Hot smoking technology in this case is similar to that described above.
Home smoking cabinet is very convenient to use
The recipe for hot smoking pink salmon in the oven
Cooking fish in the oven requires liquid smoke. Of course, gourmets argue that hot smoked pink salmon in this form is no longer so tasty, but sometimes there is no alternative to the method.
Need to:
- Using a brush, coat the gutted and washed fish without head and tail with “liquid smoke”.
- Insert several toothpicks into the abdomen, preventing it from closing. In this form, place it in the baking sleeve with the belly down. Or wrap each piece or carcass in foil.
- “Bake” in an oven preheated to 200 ° C for 20-30 minutes with convection on. If the bag swells heavily, pierce it several times with a toothpick.
Important! Salting or pickling with this method of hot smoking pink salmon is not required.
Pink salmon smoked with “liquid smoke” can be identified by its darker color and pungent odor
How to smoke pink salmon in a pan
For hot smoking in a frying pan or cauldron, it is better to pre-marinate pink salmon according to any recipe. Then they act like this:
- Pour a couple of handfuls of sawdust into a cauldron or deep frying pan with a thick bottom, covered with 3-4 layers of foil. If they are not there, replace with a mixture of 100 g of rice, 30 g of black leaf tea, 2 tbsp. l. sugar and 1 tsp. ground cinnamon. Dry the fish extracted from the marinade for 2-3 hours.
- Turn on the fire to maximum, after the appearance of a light white haze and a pleasant smell, reduce to medium.
- Arrange pieces of pink salmon on the grill of the airfryer put on the bottom of a frying pan or cauldron, cover with a lid. After 15 minutes, turn over, after another 15 - turn off the heat.
Important! The finished fish must be cooled directly on the wire rack, and then wrapped in plastic or parchment paper and allowed to lie in the refrigerator for 24 hours. Only then can you eat it.
Hot smoked pink salmon heads
Hot smoked pink salmon heads are prepared according to any recipe suitable for carcasses, fillets or chunks, be sure to cut out the gills. They are preliminarily salted both dry and wet, pickling is not excluded. The main nuance is that due to their small size, it is more convenient to lay them out on the lattice than to hang them on hooks. The time of salting, pickling (up to 2-3 hours, maximum up to a day) and cooking is greatly reduced.
A lot of meat remains in the heads of pink salmon, so they can also be smoked
How much to smoke hot smoked pink salmon
Pink salmon is the smallest fish of all Salmonidae, its weight rarely exceeds 2.5 kg. Accordingly, hot smoking of whole pink salmon fillets takes 1.5-2 hours, pieces - about an hour, heads - half.
The readiness of the fish is determined by its characteristic smell and pleasant golden brown color (the correctness of the shade can be assessed by looking at the homemade hot smoked pink salmon in the photo). If you pierce it with a sharp wooden stick, it enters the meat easily. The puncture site remains dry, no liquid or foam is released.
Rules and storage times for hot smoked pink salmon
Any hot smoked fish is a perishable delicacy, so it makes no sense to cook it in large batches. Pink salmon will stay in the refrigerator for a maximum of 3-4 days. In order not to let it dry out and to exclude the absorption of foreign odors, the fish is pre-wrapped in cling film, foil or parchment paper.
At room temperature, hot smoked pink salmon will not lose its freshness for 1.5-2 days. But you need to wrap it with a cloth dipped in a very strong saline solution (2: 1) or overlay with fresh leaves of burdock, nettle.
Hot smoked pink salmon in a freezer in a special sealed bag or vacuum container will stay for up to two months. Freeze it in small portions to thaw and eat in one go.
Conclusion
Hot smoked pink salmon not only has an amazing taste and aroma, it is also very healthy, if not overused. When preparing a delicacy on your own, you can be sure of its quality and naturalness, unlike a store product.There are many “homemade” recipes, some of which do not require any special equipment. You can prepare pink salmon for smoking in different ways, this allows you to give the taste of the finished fish original notes.
