Content
Most of the commercial fish from the Okunev family are widely used in cooking - from simple frying to the preparation of gourmet delicacies. Hot smoked berpug has a unique taste and bright aroma. Everyone can choose the perfect recipe for themselves based on their equipment and the desired result.
Composition and value of the product
Like any commercial fish, the greenling is a rather valuable source of nutrients for the body. The most important are saturated fatty acids Omega-3 and Omega-6. Many trace elements have been found in meat - zinc, iodine, phosphorus, iron and magnesium.
Hot smoked terpug is not only tasty, but also a very healthy product
A wide range of vitamins is of particular value to humans. Many of them provide vital body functions. Regular consumption of even small portions of the finished product guarantees a stable supply of vitamins A, B, C and PP.
Benefits and calories
The complete absence of carbohydrates in the composition makes smoked fish an excellent dish to diversify the menu for people who are forced to follow strict diets. The low calorie content of hot smoked green rag allows it to be used in small doses even in nutritional programs. Nutritional value of 100 g of finished product:
- proteins - 16.47 g;
- fats - 6.32 g;
- carbohydrates - 0 g;
- calories - 102 kcal.
When cooking fish in other ways, you can slightly change the ratio of BZHU. If you smoke the greenling in a cold smokehouse, the fat will not come out under the influence of temperature. The calorie content of such a delicacy is slightly higher.
A large amount of fatty acids contained in fish meat allows to normalize the functioning of many organs. Omega-3 and Omega-6 optimize blood pressure, regulate heart and vascular function, and increase the body's resistance to inflammation. The most important function of these compounds is to participate in the production of hormones.
Selection and preparation of fish
Terpug is a commercial fish that is caught in oceans all over the planet. Finding fresh and chilled products is an almost impossible task, so ordinary people have to buy frozen products. When choosing raw materials for future smoking, it is necessary to pay attention to the layer of ice glaze. Most often, a thick layer of ice indicates repeated freezing and defrosting cycles, as well as unfair observance of transportation conditions.
The first thing to do when you buy fish from a supermarket is to defrost it properly. It is not recommended to fill it with hot water - the accelerated process will only spoil the structure of the meat. The terpug is placed in a plastic bag and placed on the bottom shelf of the refrigerator.Defrosting takes up to 12 hours at a temperature of 3 to 6 degrees.
For even salting, it is recommended to select the carcasses of the greenling of the same size
The next step is to prepare the fish for salting. Given the size of their smokehouse, the heads of the rasp are most often pruned. Large dorsal and pelvic fins are also removed. If you are going to be using a smoked green rag recipe, remove the tail as it will most likely just char. The abdominal cavity is ripped open, all the insides are removed, and then the carcasses are thoroughly washed in running water.
How to marinate a green rasp for smoking
The right marinade for smoked fish is not only a way to get rid of harmful microorganisms, but also a great opportunity to improve the taste of the finished delicacy. An optimal set of spices and salt will significantly enhance the flavor of the greenery. To prepare the brine you will need:
- 1 liter of water;
- 50 g of salt;
- 1 tbsp. l. Sahara;
- 10 peas of allspice;
- 3 bay leaves.
All ingredients are mixed in a small enamel saucepan. The liquid is brought to a boil and removed from heat. As soon as the marinade is at room temperature, the greenling is spread in it. Experienced chefs believe that its meat is too tender, so soaking in brine should last no more than 6 hours. The fish prepared for smoking is wiped off with a paper towel and slightly dried.
How to pickle a green rasp for smoking
The dry method of preparation is more interesting in terms of the use of various aromatic seasonings. While adding an extra ingredient to the marinade can significantly alter the flavor of the entire dish, dry spices only add a subtle nuance to the future delicacy. For the most delicious meat, use a mixture of coarse salt and ground pepper in a 10: 1 ratio.
Terpuga sprinkle abundantly with salt on all sides and leave it for 2-3 days. During this time, a large amount of liquid will come out, which must be drained periodically. As soon as the structure of the fish becomes more dense, it is washed in running water and wiped off with a towel.
How to smoke a rasp in a hot smoked smokehouse
Before direct cooking, the fish must be slightly dried. It is hung out in the open air for 3 hours or kept under a fan for about an hour. Depending on the size and type of the smokehouse, the rasp is either tied with twine, cut into fillets, or laid out on a wire rack whole.
Ideal wood chips for smoking green greens - alder
To obtain a quality product after smoking, you should carefully approach the issue of choosing wood chips. The main criterion for the preparation of hot smoked greenery is the minimum burnt out - only in this case you will get an ideal product that will decorate any photo. Experts advise using only alder or aspen chips for fish. It is poured with water an hour before cooking so that it swells and gives off a large amount of smoke.
Fillet of hot-smoked greenling in a smokehouse
Traditional devices allow you to prepare a delicious delicacy as quickly as possible. It does not take long to smoke the greenling in the smokehouse, so as not to overdry the tender meat. 2-3 handfuls of alder chips are poured at the bottom of the device, then a special saucer for fat is placed.
Hot smoked rasp fillet - a fragrant and very tasty delicacy
The smokehouse is closed and placed on prepared coals. It is not recommended to put it on an open fire, so as not to burn the chips after 2-3 minutes after installation. It takes only 15-20 minutes to smoke a rasp in a hot-smoked smokehouse on ash-covered coals. The cooked fish is cooled slightly and served.
Cold smoked rag recipe
A delicacy prepared by the method of long-term smoke treatment is the most valuable from the point of view of consumer characteristics.Delicate cold smoked meat is highly appreciated by both gourmets and ordinary people. The process of cooking the rasp is as follows:
- the fillet is separated from the bones together with the skin and salted;
- the layers are cut into portions 10 cm thick;
- the fish is laid out in the smokehouse, the smoke generator is connected to it and the cooking is started.
Cold smoked fish is a more valuable delicacy
Before starting, you need to make sure there are enough chips. Smoke blowing can be a lengthy process. It will take from 16 to 20 hours to prepare cold-smoked portions of green greenery. The finished product is ventilated for about an hour in the open air, then stored or served as a snack.
How to smoke a rasp at home
The absence of a country house or suburban area should not become an obstacle to the desire to pamper yourself with a delicious smoked delicacy. Even in a small apartment, there are ways to cook a rasp. To create culinary masterpieces, you will need either a smokehouse with a water seal, or standard kitchen appliances - an oven, airfryer or bix.
How to smoke a rasp at home in a smokehouse with a water seal
The compact device will allow you to easily get the taste of natural smoking, even in a small kitchen. A water seal and a special tube will prevent acrid smoke from filling the apartment. Terpuga is salted or pickled, then dried and tied with twine.
You can cook hot smoked fish even at home
Several handfuls of soaked wood chips are poured into the bottom of the smokehouse with a water seal. Hooks with suspended fish are installed on top. The device is hermetically closed, the tube is taken out through the window. The smokehouse is placed on minimum heat. After 3-4 minutes a thin stream of smoke will go out. Smoking takes 20 to 25 minutes. The finished product is taken out and cooled before serving.
Smoking a rasp in a bix
You can prepare an impromptu smokehouse from any available materials. A medical bix is ideal for such purposes. It guarantees tightness when smoking - excess smoke will not penetrate into the apartment. The fish is salted in advance to your liking, after which it is washed and slightly dried.
Hot smoked fish in a medical bix is a great find in the absence of a summer cottage
Crushed chips are poured at the bottom. Place the fat container on top. A grate is placed above it, where the prepared greenling is laid out. Smoking lasts 20 minutes on minimum gas. It is recommended to cool the finished product before serving.
Smoking a rasp in the airfryer
Modern kitchen technology makes it easy to cope with the creation of real delicacies. In an airfryer, you can easily make a rasp, retaining the smoking aroma with the help of liquid smoke. For 1 kg of previously salted fish, 2 tablespoons are used. l. concentrate. They gently grease the carcasses, and then lay them out on the bottom shelf of the airfryer.
The airfryer will allow you to cook a great delicacy at home
The device is closed, the temperature is set at 180-200 degrees and heat treatment is started. As a rule, the rasp is very quick to cook. It takes 15 minutes to get a great delicacy. The dish is served with a side dish of potatoes or baked vegetables.
How much do you need to smoke
The preparation of various fish delicacies should be done as quickly as possible. The most delicate fillet with hot smoking can become dry after 20-30 minutes. It is important not to miss the fine line between a ready-made delicacy and an over-dried product.
If the hot method requires quick cooking, the cold one means a more measured cooking method.Readiness with this method of smoking will be achieved due to the complete penetration of smoke into the fish fillet. For such a valuable delicacy, the time required can be up to 24 hours.
Storage rules
Hot and cold smoked delicacies can be stored a little longer than fried or boiled fish due to prolonged salting. The shelf life of a rasp cooked in a smokehouse does not exceed 2 weeks, subject to the rules of maintenance. The fish is wrapped in wax paper and placed on the bottom shelf of the refrigerator.
You can extend the shelf life of a hot smoked delicacy. The best tool is a vacuum degasser. The device allows you to reliably protect the green grass from the environment and maintain consumer characteristics for up to 1 month.
Conclusion
Hot smoked terpug is a bright and delicious delicacy. The almost complete absence of small bones makes it desirable on tables. A large number of ways to cook this fish will allow everyone to choose the perfect recipe for themselves.
