Hot, cold smoked squid: calorie content and benefits, recipes with photos

Hot, cold smoked squid is one of the most common and affordable seafood, which, if all the subtleties of cooking are followed, can be easily made at home. Frozen, fresh shellfish are available at any fish store or supermarket. Their meat is often used for refined and savory dishes; when smoked, the product serves as an ideal snack for beer or wine.

The benefits and calorie content of the product

Squid is very beneficial for the human body. Due to its rich composition, its meat is several times superior to beef, turkey and chicken. Fresh shellfish contains a lot of protein, polyunsaturated fatty acids, minerals, as well as vitamins A, E, C, group B. It includes potassium, iron, iodine and phosphorus. The meat is perfectly digestible and has a positive effect on health.

The benefits of cold and hot smoked squid are:

• in improving the work of the endocrine and cardiovascular system, the brain;
• normalization of metabolism;
• in the restoration of the functions of the endocrine system;
• strengthening muscles and bones;
• activation of immune defense;
• removal of radicals and toxins.

BZHU and calorie content of cold and hot smoked squid per 100 g are presented in the table:

Rules and methods for smoking squid

The main rules for obtaining a delicious smoked delicacy are:

1. Selection of fresh raw materials without the presence of yellow on the surface.
2. Preparation of carcasses.
3. Correct salting or pickling of the product.

Seafood has a very high calorie content, on average 250 kcal per 0.1 kg

Choice of method:

1. You need to smoke hot smoked squid over an open fire at a temperature of 100 degrees or more under a tightly closed lid.
2. The cold method involves the use of a smoke generator. The smoking procedure lasts eight hours at a temperature of 30 ° C.

Selection and preparation of seafood

So that after smoking the clam does not have a bitter taste, and the meat has an ideal structure, you need to know all the intricacies of its correct choice:

1. The carcass should have an average size of 0.4-0.7 kg.
2. The skin is lilac or pink.
3. The meat is white.
4. Frozen seafood should not contain more than 8% ice.
5. After the squid has melted, it is important that when you press on it, the fibers immediately return to their original form.

Preparing seafood also requires compliance with some rules:

1. Before smoking, the carcasses are thawed, freed from the entrails, and the film is removed.
2. The mollusk is subject to wet or dry salting without fail.
3. For additional flavoring of meat, many cooks marinate it before smoking.

Fresh shellfish smells good and does not foam during cooking

Salting

For dry salting, 2 tsp is used for 1 kg of squid. granulated sugar and 2 tbsp. l. salt, you can add spices and seasonings. Rub the product with the mixture and let it sit for several hours.

The wet method involves boiling the shellfish for two minutes in salt water. If desired, your favorite spices are added to the brine.

Pickling

You can experiment with marinating seafood. For hot smoking, a mixture of lemon juice, hot and allspice, thyme (only 20 g each), two cloves of garlic and half a glass of vegetable oil is well suited.

For gourmets, the wine method is suitable, when prepared shellfish are sprinkled with a semi-sweet drink, then sprinkled with salt and pepper.

Hot smoked squid recipes

You can cook hot smoked squid at home, the recipe is simple and does not require special culinary skills. The main condition for this processing method is the presence of a smokehouse. It can be an airfryer or a simple device with a tight-fitting lid and a chip compartment, which can be purchased at the store.

How to smoke squid in a hot smoked smokehouse

To prepare smoked squid in a hot smoked smokehouse according to the classic recipe, you need to take chips of any fruit tree, beech or alder, a standard set of seasonings (per kilogram of product 15 g of pepper, 40 g of sugar, 70 g of salt) and the shellfish themselves. After cleaning and washing the carcasses, rub them with spices and let it brew for about an hour. Then place 3 handfuls of wood chips on the bottom of the smokehouse, place a container for collecting fat on top, above the grate. Make a fire, and after it burns out, start smoking.

Smoke the product for half an hour, periodically lifting the lid to weather the smoke. After 30 minutes, the carcasses are hung in the open air for several hours, then cut into rings or strips and served.

After cooking, smoked squids are ventilated in the air

How to smoke squid in a mini smokehouse

Nowadays, you don't have to start a fire to make a smoked dish. There are now many appliances on the market for use in apartments. The recipe for hot smoked squid in a mini-smoker intended for home use is similar. Peeled carcasses are salted or pickled, placed in a prepared apparatus, set the desired temperature and turned on the device.

Squids cooked in a portable smokehouse retain their pleasant taste and aroma for a long time

How to smoke squid in an airfryer

The airfryer is an excellent device for making hot smoked squid (photo below). Molluscs in it are aromatic and juicy, no worse than in a smokehouse.

Ingredients:

• squids - 4 pcs.;
• liquid smoke - ½ tsp;
• salt.

Step by step cooking:

1. Place the carcasses in an enamel container, pour boiling water over them, peel and viscera, rinse.
2. Boil for three minutes.
3. Wipe off with napkins.
4. Cut the product into strips or rings, lightly salt.
5. Place wood shavings on the bottom of the airfryer, moisten it with liquid smoke and water.
6. Warm up the device to 230 degrees.
7. Smoke the carcasses for 15 minutes.

For the hot method, apple or alder chips are ideal.

Cold smoked squid recipes

Cold-smoked squids have a completely different taste compared to hot ones. They are more fibrous and aromatic. Unlike the hot method, the cold one requires another smokehouse, with three components: a smoke generator, a container and a pipe.

Cold smoking squid in a smokehouse

Cooking a product in this way helps to preserve almost all nutrients in it. The tentacles of squid and carcasses are prepared using the cold smoking method.

Ingredients for cooking:

• squid - 3 pcs.;
• wood chips (oak, alder) - 300 g;
• salt.

Step by step cooking:

1. We get rid of the carcasses, remove the film, rinse in running water.
   
2. Dip the seafood, one at a time, in salted (1 liter of water, 1 tablespoon of salt) boiling water for 15 seconds, add bay leaf, pepper and spices if desired.
   
3. We put the carcasses on hooks and hang them on the street for four hours.
4. We put the product in the smokehouse (temperature 25-28 degrees) for 10 hours.
   
5. We ventilate in the fresh air for about 5 hours.
   

Cold smoked squid acquires a spicy unusual taste and a beautiful golden color.

Cold smoked squid with coriander and mint

The recipe provides for preliminary salting of squid and its subsequent cold smoking using a smoke generator.

Required products:

• 3 squid carcasses;
• 30 g mint;
• 30 g coriander;
• 30 g basil;
• 25 g ground pepper;
• 100 g of salt.

Cooking steps:

1. We wash and clean the carcasses.
2. Mix herbs with salt and pepper.
3. Rub the main ingredient with a mixture on all sides and inside.
4. We put the clams in a deep cup or plastic bag.
5. Put in the refrigerator to marinate for 12 hours.
6. When the specified time has passed, we wash the carcasses under cold water and hang them in the fresh air for 10-20 hours.
7. We smoke seafood in a cold way for 6-8 hours on chips of fruit trees, beech or alder.
8. After the end of the process, we hang the carcasses for 120 minutes to dry.

Cold smoked squid can be cut into rings and served as a beer snack

How to smoke cold-smoked dried squid

Cooking dried squid does not require intensive and prolonged heat treatment. The dish can be served with wine, beer or soft drinks.

Products you need:

• squid - 2 pcs.;
• sugar - 30 g;
• salt - 60 g;
• hot red pepper.

Cooking process:

1. Pour boiling water over the seafood carcasses for a couple of minutes, then put them in ice water.
2. Mix sugar, pepper, salt, grate shellfish.
3. Place the carcasses in the refrigerator for half a day.
4. Chop squid on skewers, air dry.
5. Dry the product at a temperature of 25-28 ° C for an hour and a half.
6. Air the finished carcasses.

The process of airing the squid should take at least twelve hours.

Is it possible to get poisoned with smoked squid

Despite all the benefits of the product, hot, cold smoked squid carcasses and tentacles are endowed with harmful elements (carcinogens). Growing squid in artificial conditions leads to the accumulation of dyes, antibiotics and growth stimulants. Mercury is often found in their composition. For this reason, you should not get carried away with them. In rare cases, shellfish can cause negative consequences for the human body and has some contraindications. It is not recommended to use the product for people with allergies and intolerance to seafood. Since a lot of salt is used when smoking, you need to eat shellfish with caution in case of acute pathologies of the kidneys and liver, a tendency to edema and heart disease.

Particular attention should be paid to the quality and shelf life of the product, since stale smoked squid is easy to poison. When choosing a delicacy, it is important to focus on its smell and appearance.

Smoked squid can be harmful to health

Storage rules

All smoked meats have a short shelf life, and squids are no exception.It is advisable to eat the product immediately after cooking or keep it in a cool place for no more than five days, in the freezer - no longer than a month. To extend the shelf life of a dish, it should be vacuum sealed.

Conclusion

Hot, cold smoked squid is a very tasty delicacy that goes well with a variety of products. The dish is easy to cook at home, so it will even turn out to be more useful than purchased.

Reviews about hot and cold smoked squid

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